Here's a cake recipe that can be used for
breakfast, snack or dessert.
Less than 10 ingredients-my kind of recipe!
A wire whisk is always used with dry ingredients
to act as a sifter.
When wet is added to dry,
bubbles form and you know you're on to something!
This time we used a bundt pan,
but any cake or loaf pan would work as well.
It's a good idea to grease the pan first,
so you get all of that yummy goodness out of the mold.
Light, airy and not-too-sweet.
What could be better?
Gluten-Free Spice Cake
1 1/3 C gf flour
1 t cinnamon
2 t baking powder
1/2 t baking soda
1/4 t salt
2/3 C sucanat
1 (3.5 oz.) jar pear sauce
2 T light olive oil
1/2 C rice milk
Preheat oven to 350 degrees.
Grease a loaf, round cake or bundt pan.
Mix together dry ingredients.
Beat together wet ingredients in a measuring cup.
Blend into dry.
Pour into prepared pan.
Bake 40 minutes for loaf pan
or 20 minutes for cake pan.
Let cool 5 minutes in pan, then place on cooling rack.
*A sprinkling of powdered sugar or a drizzle of sugar glaze can be added, but is certainly not necessary.
We have chosen to keep it sugar-free. Enjoy!*