I found this recipe in Cybele Pascal’s The Allergen-Free Baker’s Handbook. I modified it slightly. This cake is moist, delicious and keeps well for a few days. I kept it in the refrigerator and took it out for about half an hour before serving. Although the recipe has many steps, it is quite easy to prepare.
1 cup brown rice flour
1/2 cup white rice flour
1/4 cup potato starch
1/4 cup tapioca flour
1/2 teaspoon xanthan gum
1 tablespoon baking powder
1/2 teaspoon salt
3/4 cup vegetable shortening
3/4 cup brown sugar
1/2 cup granulated sugar
4 1/2 teaspoons Ener-G egg replacer mixed with 6 tablespoons of any kind of milk (rice, soy, etc)
3/4 cup any kind of milk
1 cup of fresh or frozen blueberries tossed with 1 tablespoon of white or brown rice flour
1/4 cup of granulated sugar mixed with 1/2 teaspoon ground cinnamon
1. Preheat oven to 350 degrees F. Grease a 9 x9 inch baking pan with a little rice flour, tapping out extra.
2. Whisk flours, starches, xanthan gum, baking powder and salt. (The first seven ingredients listed).
3. Use a mixer to combine shortening, brown sugar, and granulated sugar at medium-high speed for 2 minutes or until fluffy.
4. Add egg replacer and beat for about 20 seconds.
5. Reduce speed to medium and beat in one third of the flour for about 15 seconds.
6. Add half of the rice milk, mix for about 20 seconds.
7. Beat in half of the remaining flour, then the remaining milk, and finally the remaining flour mixture, scraping the sides of the bowl as necessary.
8. Using a spatula, spread half of the batter across the bottom of the pan. Sprinkle half of the blueberries over this first layer of batter. Spread the remaining batter over the blueberries as evenly as possible. Sprinkle this top half of the batter with remaining blueberries, then sprinkle with the cinnamon and sugar mixture.
9. Bake for one hour. Let cool for 30 minutes before turning onto a plate or serve directly from the pan.