The Vegan Vegetarian Cooking School| cooking classes for vegans
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White Cake - gluten free
A nice light cake that is wheat free and gluten free. Found in Vol. 1
1 cup brown rice flour
1/2 cup organic corn flour
1/2 cup tapioca starch
1/4 cup sweet rice flour
3/4 cup raw sugar (or 1/2 tsp Stevia + 2 Tbsp tapioca starch)
1 1/2 Tbsp Ener-G baking powder
1 cup soy milk
1/2 cup water
1/4 cup unsweetened applesauce (or vegetable oil)
1 Tbsp vanilla
1/4 tsp almond extract
Preheat oven to 350°F. Prepare a 9 x 9 pan for thick cake, 9 x 13 for thin cake, or two 8” rounds. Combine dry ingredients in a bowl, then combine wet ingredients. Quickly stir wet into dry and pour into pan. Reduce heat and bake at 350°F for 30-35 min. Let cool.
Serves 8 (meal sized) or 16 dessert
Ready in: 60 minutes
Nutrition (per 16 serving): 120.4 calories; 0.7g total fat; 0mg
cholesterol; 9mg sodium; 64.6mg potassium; 27.2g carbohydrates;
1.2g fiber; 9.7g sugar; 1.6g protein.
Tips n Techniques
For SUGAR FREE with honey: Omit the sugar, add 1/2 cup honey to the liquid, and reduce the water to 1/4 cup. This is a bit more chewy, but still nice.
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Last Revised August 23, 2009
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