Gluten-Free Spice Cake
Total TimePrep: 25 min. Bake: 30 min. + cooling
This is one of the best sweet treats I've tried that doesn't have gluten or refined sugar. We can't have soy so I just used brown rice flour and it tastes fine.
When originally published in Healthy Cooking magazine, in the Healthy Cooking Annual cookbook and also online there was an error in the ingredients listed. The version currently available online is correct version. The cake is moist, has a slightly coarse texture and a coarse crumb. It doesn’t have grittiness often associated with gluten-free baked goods.The incorrect version used 1-1/2 cups brown rice flour, no soy flour, 2 teaspoons ground ginger and 1 cup unsweetened applesauce. The correct version uses 1 cup brown rice flour, ½ cup soy flour, 1-1/2 teaspoons ground ginger and ¾ cup unsweetened applesauce.I’m sorry for the inconvenience and disappointing results with the original version.Sincerely,Peggy Woodward, RDFood EditorHealthy Cooking
Ya'll are making all these GF recipes on here without Xanthan gum. If you don't have this tiny ingredient, nothing you ever make with flour will turn out!!!! I had to learn the hard way!
I had a similar experience! The batter was quite thick. The finished product looked o.k., but tasted awful. This may be expected since we are not used to gluten-free products. I made it for a friend. We served it at a brunch and received the same opinion from all! It had a gritty texture, so we nicknamed it "sand cake".
STOP!!! Don't make this recipe; you willl waste your time, money and ingredients. This was a disaster. I think a liquid ingredient is missing. The batter went into the pan rather thick and didn't look much better after baking. I am recycling it into a bread pudding and hope it can be salvaged. Maybe it needs at least 1/2 cup of water? Don't know but it doesn't work the way it is written right now.