Rich, moist, gluten free vanilla cake is perfect for birthdays, showers and any celebration. Whipped egg whites help to keep this homemade white cake fluffy. Wheat Free Recipes | Wheat Free Breakfast | Wheat Free Snacks | Wheat Free Bread | Wheat Free Diet | Wheat Free
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Yield: 2 Servings
Ingredients: 1 cup water 1 cup rice flour 2 tablespoons coconut oil (or butter), melted 1 tablespoon lemon juice (about 1 small lemon, juiced) 1 teaspoon maple syrup (or honey) etc.
Instructions:
Step one. In a small mixing bowl, stir together the pumpkin puree, milk, coconut oil, lemon juice, maple syrup and vanilla. Beat in the eggs. (If your coconut oil goes back to its solid state like mine did at this point, just warm the mixture for short 20 second bursts in the microwave, stirring between each, until it is melted again.)
Step 2, In a medium bowl, whisk together the oat flour, baking soda, salt and spices.
Next, Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not overmix! Let the batter sit for 10 minutes.
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