How to Cook Delicious Gluten-free rice flour fig cake with cinnamon flavour

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Gluten-free rice flour fig cake with cinnamon flavour. Great recipe for Gluten-free rice flour fig cake with cinnamon flavour. Here's the recipe for gluten-free, egg-free and dairy-free moist cake filled with a tasty seasonal autumn fruit. The baking time may vary depending on your oven.

Gluten-free rice flour fig cake with cinnamon flavour This fresh fig cake is easy to make and even easier to eat! Post includes a step-by-step video so you can see exactly how to make this yummy cake. Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly!. You can have Gluten-free rice flour fig cake with cinnamon flavour using 11 ingredients and 8 steps. Here is how you cook it.

Ingredients of Gluten-free rice flour fig cake with cinnamon flavour

  1. Prepare 1 of Fig.
  2. It's 150 grams of figs, peeled.
  3. Prepare 180 grams of Rice flour confectionery.
  4. You need 60 grams of Grape seed oil.
  5. Prepare 80 grams of Beet sugar.
  6. Prepare 20 grams of Cornstarch.
  7. It's 2 tsp of Baking powder.
  8. Prepare 1 tsp of Cinnamon.
  9. It's 50 grams of plain soy milk.
  10. You need 1 tbsp of Lemon juice.
  11. You need 1 of few drops Vanilla oil (or vanilla essence).

It uses almond meal, rice flour, vinegar, butter, almond, egg, raspberry, frosting. Explore other flavor pairings. baking soda. Gluten Free and No Refined Sugars Baked Vegan Doughnuts. One of the top gluten-free all-purpose flours in the country.

Gluten-free rice flour fig cake with cinnamon flavour step by step

  1. Cut the fig with the skin into 8 wedges. These will be used later for the topping..
  2. Roughly chop the figs. Sprinkle with beet sugar and let sit for 5 minutes, then microwave at 600 W for 1 minute..
  3. Combine the rice flour, cornstarch, baking powder, and cinnamon. Mix together well using a whisk..
  4. Add the grape seed oil and lemon juice to Step 2. Stir with the whisk until smooth..
  5. Add Step 4 to Step 3. Stir in the soy milk and vanilla oil. Mix well with a whisk then pour into the cake pan. Arrange the fig wedges from Step 1 on top..
  6. Bake in a 180℃ oven for 40-45 minutes. Once baked, leave in the pan for about 5 minutes before taking it out..
  7. Once cooled, wrap the cake with plastic wrap and put in a plastic bag to prevent from drying out. It will be nice and moist by the next day..
  8. It's a bit densed cake but the texture is velvety and fine..

Ideal for all gluten-free recipes, our carefully tested blend of white rice flour, whole grain brown rice flours, tapioca starch, and potato starch yields baked goods with no grittiness or aftertaste. Non-dairy and non-GMO, our flour (made without xanthan gum) is the choice of gluten-free scratch bakers. Bananas have an affinity for RYZE Yellow flour blend, lending a richness to the texture and flavor of this easy-to-make layer cake. Use very ripe bananas for the maximum flavor and/or add ¼ teaspoon banana flavoring to the batter to bump up the flavor. Safe whole grains for gluten-free baking include brown rice flour, sorghum flour, millet flour, amaranth flour, and teff flour (a fairly high-protein grain).