This recipe is gluten free and dairy free. It can also be made nut free, lower sugar, low fat, soy free and vegan.
2 1/4 cup brown rice flour
1 cup sugar
1 juiced lemon (1/4 cup lemon juice)
1 lemon zested
1 tbsp vanilla extract
2 eggs (or vegan egg replacer for 3-4 eggs)
2/3 cup oil
1 cup rice, almond, or soy milk
2 tsp baking soda
1/4 tsp cream of tarter
Preheat oven 365 degrees
Put all ingredients into the bowl- (making sure that IF you use vegan egg replacer- it is the LAST ingredient you add in (it can alter the texture). Otherwise just put everything into the same bowl. Mix thoroughly.
Spray a pan with non-stick spray. Use some brown rice flour and lightly coat the pan with the rice flour- over the non-stick spray or canola oil if you choose to use oil instead of spray.
Pour batter into pan.
Bake cake for about 35-45 minutes depending on your oven- until a butter knife or toothpick inserted in the middle comes out clean. (We used a bundt pan.)
Let sit on a cooling rack and cool completely. Then serve.
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.