We’ve received a few requests for more gluten free recipes to come out of our Test Kitchen and I am happy to oblige. After all, rice is a staple in most gluten-free diets so it makes sense to pop out some more gluten-free goodness from my meal making machine. I have made countless cakes, cupcakes and muffins in my lifetime, revamping many of the recipes for my rice cooker, but a gluten-free endeavor had never gone further than my oven, until now. I pushed the Test Kitchen to its limits this past week perfecting gluten-free rice cooker baking. If you have ever tried to bake gluten-free goodies you know what I am talking about… it is very tricky to achieve a moist and airy cake without traditional flour. I did have some bloopers but in the end… I nailed it. Once the ratios were perfect I tried both coconut and almond flour and even an all honey version for my Paleo people. Each version was quite delicious so feel free to adjust based on your pantry and diet. I forwent the frosting and gave a choice of whipped cream and strawberries or Greek yogurt and passion fruit with both combos getting rave reviews.
2 cups almond or coconut flour
1/4 tsp salt
2 tsp baking powder
1/4 cup apple juice or water
1/4 cup apple sauce
1/2 cup brown sugar or 1/2 cup honey
1/2 cup melted butter
2 tsp vanilla
Toppings: strawberries, whipped cream, yogurt, cream cheese, frosting, jam, etc.
Mix all dry ingredients together in one bowl. Mix wet ingredients together in another bowl. Gradually stir the dry mixture into the wet one.
Grease the inner pot of your rice cooker and pour in the batter. Set to Cake and close the lid.
When your rice cooker beeps, check for doneness. Let cake cool for a few minutes, invert onto a plate and cut into 2 layers.
Top with whatever suits your fancy. Enjoy!
Over to You
What’s your version of a twist on cake? Share and inspire us!