Cinnamon Spice Cake
Back in the early depths of this blog—February, to be precise, and during my non-photo era—I posted a recipe for a spice cake which I described as “dense and delicious” and having the “heavenly aroma of cinnamon and other spices.” At that time I was just thrilled to create a really good-tasting, gluten-free, baked dessert.
Yesterday, I revisited this recipe to improve it. Having gained much more understanding of alternative flours/starches, I put together a blend of white rice, quinoa flour, tapioca startch, xanthan gum, and salt. (Good-bye trying to rely on rice flour alone.) And, having learned to cut back on fats by using unsweetened applesauce combined with much less oil, I managed to halve the caloric content. The recreated cake is now light, moist, delicious, and low-cal, while definitely retaining that mouth-watering aroma. Much better all around!
Makes 16 squares
- ½ cup white rice flour
- ¼ cup quinoa flour
- ¼ cup tapioca starch
- ½ cup artificial sugar
- 1 tsp. baking powder
- ½ tsp. xanthan gum
- ½ tsp. salt
- 1 tsp. ground cinnamon
- ½ tsp. ground cloves
- Pinch of ground allspice
- ½ cup liquid egg replacement (2 eggs)
- 1 cup soy milk
- 6 tbsp. unsweetened applesauce
- 2 tbsp. oil
- Cooking spray
- In a medium bowl, whisk together all dry ingredients: flours, sugar, baking powder, salt, xanthan gum, and spices.
- In a larger bowl, whisk together all liquid ingredients: egg, milk, applesauce, and oil.
- Add dry ingredients in thirds to liquid ingredients, mixing well after each addition.
- Spray an 8″ x 8″ pan with cooking spray.
- Pour batter into pan. If top needs to be smoothed out, spread with wet fingers.
- Bake at 350o F oven for 30-35 minutes or until sides are pulling away from the pan and a knife inserted in the center comes out clean.
For Weight Watchers: Each piece is worth 1.5 points on the Points plan and 2 points on the PointsPlus plan.