Ener-G Egg Replacer Gluten-Free Coconut-Flax Cake
|1 1⁄4||cup||Ener-G Brown Rice Flour|
|3⁄4||cup||unsweetened coconut (finely ground)|
|2||tbsp||flax meal (finely ground)|
|1 1⁄2||tsp||Ener-G Egg Replacer|
|4||tbsp||raw sugar (Hawaii Turbinado, etc.)|
|1||pinch||each of cinnamon and cloves (optional)|
|3||tbsp||extra virgin olive oil|
|1 1⁄4||cup||milk, soymilk, or rice milk (plain)|
|1 1⁄4||tbsp||vanilla extract|
Preheat oven to 365 degrees F. Lightly spray (use gluten-free version) or grease one 9 inch cake pan. In a large mixing bowl, blend together Ener-G Brown Rice Flour and coconut for 1 minute. In a separate bowl, mix together the hot water and flax meal for 10-12 seconds or until the mixture thickens slightly. Set aside to thicken. Add the Egg Replacer, baking powder, baking soda, sugar, salt, cinnamon, and cloves to the rice flour mixture. Blend together for 1 minute, add the oil, milk, vanilla and the flax meal mixture. Mix on slow for 4-6 seconds, then on medium-high speed for 12 seconds. Place batter into the prepared pan right away (batter will rise). Smooth out top evenly. Place in the oven and turn temperature down to 350 degrees F. Bake for 43-45 minutes. After baking, let cool for 5 minutes before slicing.
* Coconut Flour: Either finely pulse unsweetened coconut in food processor or purchase coconut flour at store. If using sweetened coconut, reduce sugar in recipe to 2 tablespoons.