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I was very happy and surprised with the results of this cake. The main flour used is brown rice flour with some cornstarch which gives it a lighter texture; the xanthum gum takes the place of gluten. This cake is incredibly moist without any added oils. The pears, spices and almond extract compliment each other beautifully. This is definitely a cake you can serve to guests without anyone knowing it is gluten free or “healthy!”
Recipe: (note t=teaspoon T=tablespoon)
- 1 1/2 cup brown rice flour
- 1/2 cup cornstarch (or potato starch)
- 1 cup unsweetened soy yogurt (or other nondairy yogurt)
- 1 cup coconut sugar
- 1 banana mashed
- 2 pears (1 diced into small cubes, 1 sliced for the top)
- 3/4 t xanthum gum
- 1 t baking powder
- 1/2 t baking soda
- 2 t chai spice (or 1/2 t cinnamon, 1/2 t ginger, 1/2 t cardamom, 1/2 t allspice)
- 1 T vanilla
- 1 T almond extract (optional)
- 1/4 t salt
- 1/4 c non-dairy milk (if needed)
Mix all dry ingredients in a large bowl. Mix all of the wet ingredients together including the mashed banana and one diced pear (not the nondairy milk) and pour into the dry ingredients. Mix well. Add the non-dairy milk only if the dough is very dry. The dough will be slightly more stiff and sticky than regular dough, restrain yourself from adding extra liquid. Press the dough into an oiled 9×9 or 8×8 baking dish. Lay the sliced pears on top and sprinkle and extra tablespoon of coconut sugar on top if desired. Bake at 180 C or 350 F for 50-60 minutes (I did 60), because it is a very moist cake. Remove from the oven and let cool an hour before serving.
May 26th, 2017 at 6:56 pm
I would start with 15 minutes and check the muffins every 5 minutes until a toothpick inserted in the middle comes out clean.