Vegan Vegetarian Cooking School

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Yellow Cake - Gluten Free

Taken from Healthy Home Cookin Vol. 1

A light cake that is gluten free, but a little “corny”.

1 cup brown rice flour
1 cup organic corn flour
1/3 cup tapioca starch
1/3 cup sweet rice flour
2 Tbsp Ener-G baking powder
1/2 cup honey (or 3/4 cup raw sugar)
1 cup soy milk 
2/3 cup water
1 1/2 Tbsp vanilla
3 Tbsp olive oil (or unsweetened applesauce)
(1/4 cup of oil if using raw sugar)

Preheat oven to 350°F. Prepare two 8” round pans (9 x 13 for thin cake). Combine dry ingredients and wet in separate bowls. Quickly stir wet into dry and pour into pan. Bake at 350°F for 30-35 min. Good with Carob Frosting, pg 68 or 69.

Serves 16
Ready in: 60 minutes

Nutrition (per serving): 126 calories; 0.9g total fat; 0 cholesterol; 4mg sodium; 84.6mg potassium; 28.4g carbohydrates; 1.7g fiber; 1.7g protein.


Tips n Techniques

This seems runny but is fine. Work very quickly as the baking powder starts to react immediately with the liquid. This cake


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