Saturday, June 4, 2011

Gluten-Free Spice Cake

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!*