← Back to Search Results
baking
Shortbread Cake Recipe-18487

Photo by: Joseph De Leo
Comments: 0
 

Recipe

This sweet gluten and wheat free cake has great texture. Enjoy it plain or topped with Strawberry Cashew Cream. It’s also delicious with a drizzle of Strawberry Sauce and a dollop of whipped cream.

Yield: 8 servings

Ingredients

  • 1 cup quinoa flour
  • 1 cup brown rice flour, or Chinese “forbidden” black rice flour
  • 1 tablespoon baking powder
  • ¼ teaspoon sea salt
  • 2½ tablespoons flaxseeds (see Notes)
  • 1 cup apple or cherry juice
  • ¼ cup canola oil
  • ¼ cup maple syrup
  • ½ cup almond milk
  • 1 tablespoon vanilla

Directions

1. Preheat the oven to 350°F. Lightly oil a 9-inch cake pan and set aside.

2. Combine the quinoa and brown rice flours, baking powder, and salt in a large mixing bowl, and set aside.

3. Place the flaxseeds in a blender and grind to a powder. Add the juice, oil, maple syrup, almond milk, and vanilla, and blend well. Add to the flour mixture and stir to form a smooth batter.

4. Pour the batter into the cake pan and bake 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.

5. Let the cake cool 30 minutes before removing from the pan. Slice and serve.

Notes

When ground into meal, nutty-flavored flaxseeds-rich in beneficial omega-3 fatty acids and vitamin E-can take the place of eggs in quick breads, pie crusts, and pancakes.


© 2005 Leslie Cerier
 

Nutritional Information

Nutrients per serving (% daily value)

250kcal (13%)
237mg (10%)
36g
3g
11g (17%)
0g
1g (4%)
5g
4g
0mg (0%)
10g
4g
66mg
219mg
0mcg RAE (0%)
0mg (0%)
128mg (13%)
2mg (9%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

hot-sour-salty-sweet Hot, Sour, Salty, Sweet
by Jeffrey Alford, Naomi Duguid
ice-creams-and-sorbets-cool-recipes Ice Creams and Sorbets: Coo...
by Lou Seibert Pappas
chez-panisse-fruit Chez Panisse Fruit
by Alice Waters
raos-cookbook Rao's Cookbook
by Frank Pellegrino
the-gourmet-cookbook The Gourmet Cookbook
by Ruth Reichl
good-to-the-grain Good to the Grain
by Kim Boyce
hudson-valley-mediterranean-the-gigi-good-food-cookbook Hudson Valley Mediterranean...
by Laura Pensiero
amor-y-tacos Amor Y Tacos
by Deborah Schneider
young-and-hungry-more-than-100-recipes-for-cooking-fresh-and-affordable-food-for-everyone Young and Hungry: More Than...
by Dave Lieberman
the-mozza-cookbook The Mozza Cookbook
by Nancy Silverton
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
rosas-new-mexican-table-friendly-recipes-for-festive-meals Rosa's New Mexican Table: F...
by Roberto Santibanez
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?