This recipe is gluten free and dairy free. It can also be made nut free, lower sugar, low fat, soy free and vegan.
Cake Ingredients:
2 cups brown rice flour
1 1/4 cups sugar
1 cup rice milk
2 teaspoons baking soda
2/3 cup oil
1 1/2 tablespoons vanilla extract
2 heaping tablespoons ground cinnamon
2 large eggs plus 1 egg white or vegan egg replacer for 3 eggs
Crumble Ingredients:
1/2 -3/4 cup light brown sugar
1/4 cup oil
2 tablespoons brown rice flour
1 heaping tablespoon ground cinnamon
*Crumble should be just moist, not too oily.*
Directions:
Preheat oven to: 365 degrees.
Combine all wet ingredients together in a large bowl. Combine all wet ingredients together and then combine wet and dry ingredients together. Blend well until mix is smooth. It isn’t going to be very dense because it is gluten free but it will bake well. Pour mix (without crumble) into a cake pan. While this bakes put the crumble together in a small bowl. Bake 12-15 minutes for a bunt pan (bake half way).
After the cake is half baked take it out and drop little teaspoons of crumble around the partially baked cake. Then put the cake back in the oven to bake for the remainder of the time.
Bake until butter knife or toothpick inserted comes out clean, then eat and/or serve!
Substitutions:
Make it vegan: Replace eggs with egg replacer.
Make it low fat: Substitute half of oil with unsweetened applesauce.
Make it lower in sugar: Cut the sugar down by up to half.
Make it soy free: Don't use soy milk.
Make it nut free: Don't use a nut milk.
If batter seems too thick, add either more milk, an additional egg white or some unsweetened applesauce.
