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flour xanthan gum baking soda double-acting baking powder salt ground cinnamon rice milk freshly squeezed lemon juice bananas vegetable shortening brown sugar egg replacer mixed vanilla
Viewed: 71 - Published at: 4 years agoIngredients
- 3 cups Basic Gluten-Free Flour Mix (page 19)
- 3/4 teaspoon xanthan gum
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons double-acting baking powder
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 3/4 cup rice milk
- 2 teaspoons freshly squeezed lemon juice
- 4 ripe bananas, mashed (about 2 cups)
- 1/2 cup plus 2 1/2 tablespoons dairy-free, soy-free vegetable shortening
- 1 1/2 cups firmly packed light brown sugar
- 4 1/2 teaspoons Ener-G egg replacer mixed with 6 tablespoons rice milk
- 1 teaspoon pure vanilla extract
Method
- Preheat the oven to 350F.
- Grease a 9 by 9-inch baking pan and dust lightly with flour mix, tapping out any extra.
- Whisk together the flour mix, xanthan gum, baking soda, baking powder, salt, and cinnamon.
- Combine the rice milk, lemon juice, and mashed banana, mixing well.
- Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the shortening on medium speed for about 2 minutes.
- Add the light brown sugar, mix, then add the egg replacer and vanilla.
- Beat well until completely combined, about 2 minutes.
- Sift in the flour mixture in three batches, alternating with the rice milk/lemon juice/banana mixture, beginning and ending with the flour mixture.
- Mix until fully combined, about 30 seconds.
- Pour into the pan and smooth the surface.
- Bake in the center of the oven for 45 minutes, or until the top is golden and a skewer inserted into the center of the cake comes out clean.
- Rotate the pan halfway through the baking time.
- Let cool completely in the pan on a cooling rack.
- Once room temperature, cover with a large plate, invert the cake onto the plate, then reinvert onto the rack or serving plate.
- Store covered or wrapped at room temperature.
