powder
1 tablespoon plus 1 teaspoon sugar
⅛ teaspoon vanilla
Baked in: 2-cup ramekin or other straight-sided microwave-safe bowl
1. In small bowl or cup, briefly beat egg until almost uniform in color.
2. Add remaining ingredients and mix well to combine.
3. Spray 2-cup ramekin with nonstick cooking spray.
4. Pour batter into ramekin and tap base to level batter.
5. Microwave on high for 2 minutes. Cake will rise and then settle a little during baking.
6. Gently remove from dish and cool.
Chocolate Sponge Cake
(brown rice flour) SERVES 1
The chocolate counterpart of traditional sponge cake.
A drizzle of chocolate and fresh berries would be delicious here!
This cake tastes like hot chocolate in spongy form—a good thing.
1 egg
1 teaspoon brown rice flour
1 teaspoon cocoa
½ teaspoon baking powder
1 tablespoon sugar
¼ teaspoon water
3 drops vanilla
Baked in: 2-cup ramekin or other straight-sided microwave-safe bowl
1. In small bowl or cup, briefly beat egg until nearly uniform in color.
2. Add remaining ingredients and mix well to fully combine.
3. Spray 2-cup ramekin with nonstick cooking spray.
4. Pour batter into ramekin and tap base to level batter.
5. Microwave on high for 1 minute and 45 seconds. Cake will rise and then settle during baking.
6. Gently remove from dish and cool.
Extreme Chocolate Cake
SERVES 2
By using cocoa as the flour, you will have a very delicate cake with extreme
chocolate flavor. Pair it with the Chocolate Ganache recipe on page 115 for true
decadence. This cake received two thumbs up from my dear friend Maddie!
1 egg
1½ tablespoons canola oil
3 tablespoons applesauce
teaspoon salt
2½ tablespoons cocoa
⅛ teaspoon baking soda
1 tablespoon sugar
⅛ teaspoon vanilla
Baked in: 2-cup ramekin or other straight-sided microwave-safe bowl
1. In small bowl or cup, briefly beat egg until almost uniform in color.
2. Add remaining ingredients and mix well to combine.
3. Spray 2-cup ramekin with nonstick cooking spray.
4. Pour batter into ramekin and tap base to level batter.
5. Microwave on high for 2 minutes. Cake will rise and then settle a little during baking.
6. Gently remove from dish and cool.
7. Ice as desired.
CHAPTER 9
Other Cakes
This chapter contains quite the assortment of cakes! If I had to choose my favorite, it would be the Marble Cake. It has a great balance of chocolate and vanilla flavor. My second favorite is the Red Velvet Cake—either version. Whether store-bought or made from a recipe in Chapter 10, a little icing would be delicious on these cakes!
I suggest that you do not freeze either version of the Carrot Cake. Freezing distorts the color of the carrots. Instead, enjoy them on the day you make them.
Banana Cake
(white rice flour) SERVES 2
Banana cake is my friend Diane’s favorite.
Unlike banana bread, this cake is very light!
1 egg
1 tablespoon plus 1 teaspoon canola oil
¼ cup baby food banana (Beech-Nut Stage 2)
teaspoon salt
2½ tablespoons white rice flour
½ teaspoon baking powder
1 tablespoon sugar
⅛ teaspoon vanilla
Baked in: 2-cup ramekin or other straight-sided microwave-safe bowl
1. In small bowl or cup, briefly beat egg until almost uniform in color.
2. Add remaining ingredients and mix well to combine.
3. Spray 2-cup ramekin with nonstick cooking spray.
4. Pour batter into ramekin and tap base to level batter.
5. Microwave on high for 2 minutes. Cake will rise and then settle a little during baking.
6. Gently remove from dish and cool.
7. Ice as desired.
Carrot Cake
(brown rice flour) SERVES 2
This carrot cake is slightly lighter in texture
than the sorghum version but equally as good!
1 egg
1 tablespoon plus 1 teaspoon canola oil
2 tablespoons applesauce
teaspoon salt
2½ tablespoons brown rice flour
⅓ cup packed, grated carrots
⅛ teaspoon baking soda
1½ tablespoons brown sugar
2 tablespoons chopped pecans
2 tablespoons raisins, chopped
⅛ teaspoon pumpkin pie
1 tablespoon plus 1 teaspoon sugar
⅛ teaspoon vanilla
Baked in: 2-cup ramekin or other straight-sided microwave-safe bowl
1. In small bowl or cup, briefly beat egg until almost uniform in color.
2. Add remaining ingredients and mix well to combine.
3. Spray 2-cup ramekin with nonstick cooking spray.
4. Pour batter into ramekin and tap base to level batter.
5. Microwave on high for 2 minutes. Cake will rise and then settle a little during baking.
6. Gently remove from dish and cool.
Chocolate Sponge Cake
(brown rice flour) SERVES 1
The chocolate counterpart of traditional sponge cake.
A drizzle of chocolate and fresh berries would be delicious here!
This cake tastes like hot chocolate in spongy form—a good thing.
1 egg
1 teaspoon brown rice flour
1 teaspoon cocoa
½ teaspoon baking powder
1 tablespoon sugar
¼ teaspoon water
3 drops vanilla
Baked in: 2-cup ramekin or other straight-sided microwave-safe bowl
1. In small bowl or cup, briefly beat egg until nearly uniform in color.
2. Add remaining ingredients and mix well to fully combine.
3. Spray 2-cup ramekin with nonstick cooking spray.
4. Pour batter into ramekin and tap base to level batter.
5. Microwave on high for 1 minute and 45 seconds. Cake will rise and then settle during baking.
6. Gently remove from dish and cool.
Extreme Chocolate Cake
SERVES 2
By using cocoa as the flour, you will have a very delicate cake with extreme
chocolate flavor. Pair it with the Chocolate Ganache recipe on page 115 for true
decadence. This cake received two thumbs up from my dear friend Maddie!
1 egg
1½ tablespoons canola oil
3 tablespoons applesauce
teaspoon salt
2½ tablespoons cocoa
⅛ teaspoon baking soda
1 tablespoon sugar
⅛ teaspoon vanilla
Baked in: 2-cup ramekin or other straight-sided microwave-safe bowl
1. In small bowl or cup, briefly beat egg until almost uniform in color.
2. Add remaining ingredients and mix well to combine.
3. Spray 2-cup ramekin with nonstick cooking spray.
4. Pour batter into ramekin and tap base to level batter.
5. Microwave on high for 2 minutes. Cake will rise and then settle a little during baking.
6. Gently remove from dish and cool.
7. Ice as desired.
CHAPTER 9
Other Cakes
This chapter contains quite the assortment of cakes! If I had to choose my favorite, it would be the Marble Cake. It has a great balance of chocolate and vanilla flavor. My second favorite is the Red Velvet Cake—either version. Whether store-bought or made from a recipe in Chapter 10, a little icing would be delicious on these cakes!
I suggest that you do not freeze either version of the Carrot Cake. Freezing distorts the color of the carrots. Instead, enjoy them on the day you make them.
Banana Cake
(white rice flour) SERVES 2
Banana cake is my friend Diane’s favorite.
Unlike banana bread, this cake is very light!
1 egg
1 tablespoon plus 1 teaspoon canola oil
¼ cup baby food banana (Beech-Nut Stage 2)
teaspoon salt
2½ tablespoons white rice flour
½ teaspoon baking powder
1 tablespoon sugar
⅛ teaspoon vanilla
Baked in: 2-cup ramekin or other straight-sided microwave-safe bowl
1. In small bowl or cup, briefly beat egg until almost uniform in color.
2. Add remaining ingredients and mix well to combine.
3. Spray 2-cup ramekin with nonstick cooking spray.
4. Pour batter into ramekin and tap base to level batter.
5. Microwave on high for 2 minutes. Cake will rise and then settle a little during baking.
6. Gently remove from dish and cool.
7. Ice as desired.
Carrot Cake
(brown rice flour) SERVES 2
This carrot cake is slightly lighter in texture
than the sorghum version but equally as good!
1 egg
1 tablespoon plus 1 teaspoon canola oil
2 tablespoons applesauce
teaspoon salt
2½ tablespoons brown rice flour
⅓ cup packed, grated carrots
⅛ teaspoon baking soda
1½ tablespoons brown sugar
2 tablespoons chopped pecans
2 tablespoons raisins, chopped
⅛ teaspoon pumpkin pie
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