Vanilla Gluten Freedom Cake
Recipe by PezMaster Wikified by Drimble Wedge
- 1 cup soy milk
- 1/3 cup vegetable oil
- 3/4 cup sugar
- 2 teaspoons vanilla extract
- 1/4 teaspoons almond extract
- 1/4 cup tapioca flour
- 2 tablespoons ground flax seed
- 1/3 cup almond flour (I've used corn flour here too, and it worked just as well)
- 1/2 white rice flour
- 1/2 quinoa flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Preheat the oven to 350F. In a large mixing bowl, whip up the soy milk, oil, sugar and extracts. When they are combined, add the tapioca flour and flax seed. Mix vigorously for about a minute (make sure the tapioca flour is dissolved!)
Add the almond or corn flower, white rice flour, quinoa flour, baking powder, baking soda and salt all together in a smaller bowl. Whisk to really evenly distribute everything. Pour your dry ingredients into your wet and mix with an electric mixer on high for about 2 minutes. (You've really got to mix well - don't worry about overmixing because, hey, there's no gluten!)
Fill your well-greased cake pan and place in the oven. Bake until your knife comes out clean, about 35/40 minutes (warning: my oven is a bit wonky, so this time may be waaaay more. I've got to get a damn oven thermometer). Cool and cover with your favourite vegan icing.
