Saturday, January 23, 2010

Luscious Lemon Cake

1/2 cup tapioca flour, or potato starch flour
1/3 cup brown rice flour, or almond flour, or white rice flour, or quinoa flour
1/3 cup potato starch, or tapioca starch, arrowroot flour
1/3 cup millet flour, or potato flour, or amaranth flour
1/4 cup DariFree powder
1 tablespoon poppy seeds
2 teaspoons baking powder
3/4 teaspoon baking soda
1/4 teaspoon sea salt
10 tablespoons water
1 cup cane sugar, or light brown sugar
1/2 cup unsweetened applesauce
6 tablespoons grapeseed oil, or pure olive oil
1 tablespoon pure lemon juice
1 teaspoon GF lemon extract
3/4 teaspoon GF vanilla extract
  1. Using palm shortening lightly grease an 8" cake pan; light dust with brown rice flour; tap out excess; set aside.
  2. Place baking rack in third position; preheat oven to 350 degrees F.
  3. In airtight container combine tapicoa flour, brown rice flour, potato starch, millet flour, DariFree powder, poppy seeds, baking powder, baking soda, and sea salt; place on lid; shake vigorously to cimbine and introduce air.
  4. In mixing bowl combine water, cane sugar, unsweetened applesauce, grapeseed oil, pure lemon juice, lemon extract, and vanilla extract; beat to combine.
  5. Stir dry ingredients into mixing bowl; beat 1 minute by hand to combine.
  6. Pour batter into prepared pan.
  7. Place into preheated 350 degree F oven; bake 45 minutes.
Remove pan to wire cooking rack; cool 15 minutes; turn cake out onto wire cooking rack; cool completely prior to frosting.

Servings: 12 slices
Prep time: 15 minutes
Preheat: 350 degrees F
Baking Time: 45 minutes

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