Shortbread Cake

Name: Shortbread Cake
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

Chef

Leslie Cerier

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Cookbook

Going Wild in the Kitchen

Published by Square One Publishers

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This image courtesy of Joseph DeLeo

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.

NotesWhen 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.

Serves8 servings

Cooking MethodBaking

CostInexpensive

Easy

OccasionCasual Dinner Party

Recipe CourseDessert

Dietary ConsiderationEgg-free, Gluten-free, Kosher, Lactose-free, Peanut Free, Soy Free, Vegan, Vegetarian

EquipmentBlender

MoodBlue

Taste and TextureLight, Nutty, Sweet

Type of DishCake, Dessert

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

Instructions

Preheat the oven to 350°F. Lightly oil a 9-inch cake pan and set aside.
Combine the quinoa and brown rice flours, baking powder, and salt in a large mixing bowl, and set aside.
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.
Pour the batter into the cake pan and bake 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool 30 minutes before removing from the pan. Slice and serve.