Sunday, August 31, 2014

Plain Cake and Variations

(No gluten, wheat, eggs, option for no milk)

1/2 cup sugar
1/4 cup shortening
1 cup water (or milk or soymilk)
2 tsp. vanilla
1 1/3 cup brown or white rice flour
3 Tbsp. potato starch flour
2 tsp. sweet rice flour
2 tsp. baking powder
1/4 tsp. salt

Preheat oven to 325 degrees. Grease well in an 8-inch square pan or 9 muffin cups. Cream sugar and shortening together in mixing bowl. Add flavoring. Mix dry ingredients. Add flour alternately with water to sugar mixture. Beat at medium speed for 3 to 4 minutes, scraping bowl occasionally. 

Pour into a prepared pan. Bake cake 25 - 30 minutes or until toothpick inserted in center comes out clean; bake muffins (cupcakes) for 15 - 20 minutes. Makes 8-inch square pan or 9 cupcakes. 

Apple-Spice Cake

Substitute apple juice for water. Add to dry ingredients 3/4 tsp. cinnamon, 1/8 tsp. nutmeg, and 1/4 tsp. ginger.

Banana Cake

Use 1/2 cup mashed banana (about 1 medium) and 1/2 cup water in place of 1 cup water.

Chocolate: Increase sugar to 2/3 cup. Cream 3 tbsp. cocoa with the sugar and shortening. Add 1/4 tsp. baking soda to flour mixture.

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