Shortbread Cake

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
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
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Preheat the oven to 350°F. Lightly oil a 9-inch cake pan and set aside.
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Combine the quinoa and brown rice flours, baking powder, and salt in a large mixing bowl, and set aside.
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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.
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Pour the batter into the cake pan and bake 30 to 40 minutes, or until a toothpick inserted in the center comes out clean.
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Let the cake cool 30 minutes before removing from the pan. Slice and serve.
2005 Leslie Cerier