Eggless Vanilla Cake

This is a pretty dense cake that after a day needs to be reheated for a better consistency. I tend to keep it in the freezer. Cakes without eggs are difficult and this is the best I’ve been able to come up with.

  • 130g Ghee (You can use Nuttlex but I haven’t been able to tolerate it since they changed the recipe)
  • 1/2C Maple Syrup
  • 1C Rice Flour
  • 1C Tapioca Starch
  • 2t Baking Powder
  • 1/2t Vanilla
  • 1/8t Zantham Gum
  • 120-140ml Rice Milk
  1. Cream Ghee until white – it’s quite a bit harder than butter so takes longer. This is where I love my Kenwood Chef cos I can put it on and prepare the rest.
  2. Add maple syrup and continue creaming.
  3. Add Vanilla
  4. Combine dry ingredients in a bowl. Mix together well – even better would be to sift it together.
  5. With the mixer on low slowly and alternately add the dry ingredients and the milk. The mixture should be quite firm.
  6. Pour into greased and floured loaf tin and bake for 25-30 mins on 180 degrees.
  7. You know it is done when it starts to come away from the edges of the pan or when a skewer comes out clean.

For a treat I’ll ice it with some ‘lemon’ icing

  • 1C Icing Sugar
  • 1t Citric Acid
  • Water
  1. Sift together Icing Sugar and Citric Acid
  2. Add water slowly to get the desired consistency.

Gluten Free, Dairy Free, Egg Free, Soy Free, Low Salicylate, Low Amine, Low Fodmap

 

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