March 19, 2012 by Jean Layton
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Recipe: Spice Cake
Summary: A simple, homey spice cake
268 grams 1 ¼ cup organic cane sugar
63 grams ½ cup tapioca flour
62 grams ½ cup sorghum flour
78 grams ½ cup sweet rice flour
80 grams ½ cup white rice flour
20 grams 2 tablespoons millet flour
30 grams 3 tablespoons raw buckwheat flour- grind your own green groats in a coffee grinder for this flour or substitute 1 teaspoon xanthan gum
5 grams 1 teaspoon baking powder
2 grams ½ teaspoon baking soda
¼ teaspoon salt
½ teaspoon ginger powder
½ teaspoon allspice powder
½ teaspoon cardamom powder
1 teaspoon cinnamon
¼ teaspoon vitamin C crystals- I use Trader Joe’s brand
3 large eggs
1 cup milk – can be cow, soy, hemp
⅓ cup oil
½ teaspoon vanilla extract
Preheat oven to 350 degrees.
Grease 9 inch cake pan or line cupcake tin with papers.
Stir together till one color all the flours, spices and dry ingredients till one color.
Beat in the large eggs, milk, oil and vanilla.
Pour into prepared pan
Bake 21-25 minutes for cake 18-22 for cupcakes
Preparation time: 10 minute(s)
Cooking time: 25 minute(s)
Diet type: Vegetarian
Diet tags: Gluten free
Number of servings (yield): 8
Copyright © Dr. Jean Layton-GFDoctor.
Recipe by Gluten-Free Doctor Recipes.
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