Dry Ingredients:
4 1/2 c brown rice flour
1 tbs cinnamon
3 tsp xanthan gum (or guar)
2 tsp baking powder
2 tsp baking soda
2 tsp grated orange peel (optional)
1/2 tsp salt
Wet Ingredients:
1 1/3 c orange juice concentrate (make sure there is no added sugar) (for a non-orange twist, white grape is a more neutral flavor.)
1 1/2 c melted butter or coconut oil
2 egg replacers (I like Ener-G)
2 c coconut milk
1 tsp vanilla extract
Preheat oven to 350F
Whisk all dry ingredients together. In separate bowl, whisk all wet ingredients. Blend both mixes together until smooth. Spread out in greased 9x13 inch pan. Now, it's time for the topping.
Topping:
1 c brown rice flour
1/2 c amaranth flour (this gives it a more nutty flavor)
1/3 c orange juice concentrate (or desired flavor)
3 tsp cinnamon
4 tbs cold butter or coconut oil
Mix together the dry ingredients and slowly add the wet. If the mixture is wet, slowly add more amaranth flour. Mix until crumbly. Spread over cake mixture.
Bake for 50-60 minutes. The top should be light brown. Insert toothpick or cake tester to make sure cake comes out clean. Set to cool. If you are spreading out the servings throughout the week, make sure it is tightly covered.
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| Coffee cake goes well with coffee and fruit. |
