This cake. THIS CAKE.
Ok, mine is not the most photogenic cake in the world, due to me accidentally baking it partly at too high a temperature for my small tabletop oven. But the TASTE. The TASTE. IF ONLY I COULD GET A PICTURE OF THE TASTE.
This is a gluten-free, dairy-free recipe, derived from Flying Apron’s Gluten-Free Vegan Baking Book. Thus it’s a little unusual as tea cakes go, I’m assuming. You will probably freak out at how much maple syrup is used.
- 2 cups of brown rice flour
- 1 cup of soy flour (because I’m intolerant of chickpeas, so garbanzo bean flour is out)
- 1/2 Tbsp baking soda
- 1/2 tsp sea salt
- 2/3 cup canola oil
- 1-1/2 cups brewed Earl Grey tea (I used Harney & Sons’ Earl Grey Supreme)
- 1/2 Tbsp + 1/2 tsp vanilla extract
- 1-1/2 cups maple syrup
- Combine the dry ingredients and set aside.
- Combine the wet ingredients.
- Slowly whisk in the dry ingredients into the wet ingredients.
- Line 8.5″x4.5″ loaf pan with parchment paper (I also greased the pan) and pour batter in.
- Bake at 375ºF in a normal oven, or 350ºF in a small tabletop oven, for 45 minutes to 1 hour until center of cake springs back on touch or internal temperature reaches 212ºF.
This is the first cake I’ve ever baked. I think. I mean, I’m not sure it’s a cake like those layer cakes are. This is just like, I guess, poundcake? The closest I’ve ever baked is cornbread.
In the original recipe you can add 3/8 cup of dried currants. I didn’t bother because I wanted to see what the cake was like on its own.
Anyways, I ate a slice, and kind of died of ecstasy? Goes very well with a cup of either black tea or a very heady fruit tea. Or water with lemon in it, that’s good too. It kind of needs an accompaniment because otherwise DED OF CAKE.