Erin made this cake to celebrate our cat Kiwi's birthday last Friday. It was delicious! Because we ran out of tapioca starch, Erin used corn starch instead, but either could be used. The oat flour is made by grinding gluten-free oats in a coffee grinder. We love adding oat flour to baked goods because it gives them more of a whole wheat texture. We don't use sugar when baking, so the honey in this cake gave it a lovely honey flavor.
You won't be disappointed by this cake! Frost it, put fresh berries on top, or serve with ice cream for a deeelicious treat!
Erin's Honey Vanilla Cake
- 1 cup brown rice flour
- 1/2 cup g.f. oat flour
- 1/2 cup potato starch
- 1/4 cup corn starch
- 1 tsp baking soda
- 3 tsp baking powder
- 3/4 tsp xanthan gum
- 4 eggs
- 3/4 cup honey
- 2/3 cup canola oil
- 1 cup almond or rice milk (or any milk)
- 2 tsp g.f. vanilla extract
- Preheat oven to 350 degrees. Grease 8" round cake pan.
- Mix the dry ingredients and set aside.
- Mix eggs, honey and oil until fluffy.
- Add the flour mixture, milk and vanilla and mix well.
- Spread into cake pan.
- Bake for 25 minutes. Cakes are done when toothpick inserted in middle comes out clean.