Ingredients
- 3/4 cup fine brown rice flour or millet flour
- 1 cup sorghum flour
- 1/2 cup arrowroot or tapioca starch
- 1/2 teaspoon sea salt
- 1 teaspoon baking soda
- 2 teaspoons baking powder
- 1 1/2 teaspoons xanthan gum
- 1/2 teaspoon nutmeg or cardamom
- 1 teaspoon ground cinnamon
- 1 cup organic light brown sugar, packed
- Ener-G Egg Replacer for two eggs whisked with warm water (total 4 tablespoons liquid)*
- 1/4 cup light olive oil
- 1/4 cup Spectrum Organic Shortening
- 1 tablespoon bourbon vanilla
- 1 tablespoon honey or raw agave nectar
- 3/4 cup hot water (start with less, especially if you use real eggs)
- 10 oz. blueberries (If you are using frozen, make sure they're thawed and patted dry)
Preparation
Step 1
Preheat the oven to 350 degrees F. Lightly oil a 9-inch round cake pan.
Whisk together the dry ingredients:
3/4 cup fine brown rice flour or millet flour
1 cup sorghum flour
1/2 cup arrowroot or tapioca starch
1/2 teaspoon sea salt
1 teaspoon baking soda
2 teaspoons baking powder
1 1/2 teaspoons xanthan gum
1/2 teaspoon nutmeg or cardamom
1 teaspoon ground cinnamon
1 cup organic light brown sugar, packed
Make a well in the center and add:
Ener-G Egg Replacer for two eggs whisked with warm water (total 4 tablespoons liquid)*
1/4 cup light olive oil
1/4 cup Spectrum Organic Shortening
1 tablespoon bourbon vanilla
1 tablespoon honey or raw agave nectar
3/4 cup hot water (start with less, especially if you use real eggs)
Beat the mixture until you achieve a smooth batter. It should be somewhere between a cake batter and a muffin batter.
Fold in:
10 oz. blueberries (If you are using frozen, make sure they're thawed and patted dry)
Scoop the batter into the prepared cake pan and smooth it out evenly using a wet spatula.
Make your crumb topping:
1/4 cup organic light brown sugar
2 tablespoons millet flour
2 tablespoons light olive oil or Spectrum Organic Shortening
1 teaspoon ground cinnamon
Rub this mixture together with your palms until you get a grainy, sandy crumb.
Sprinkle all over the top of the cake batter.
Bake in the center of a preheated oven for 40 to 50 minutes until the center is firm to a light touch.
Cool on a wire rack.
Makes 8 servings.
Wrap leftover slices in foil, bag, and freeze for freshness.
Options:
*If you prefer using eggs, use three beaten free-range organic egg whites.