Recipe: at dinner Gluten-free rice flour fig cake with cinnamon flavour

Recipe: at dinner Gluten-free rice flour fig cake with cinnamon flavour Delicious, fresh and tasty.

Gluten-free rice flour fig cake with cinnamon flavour. Great recipe for Gluten-free rice flour fig cake with cinnamon flavour. Here's the recipe for gluten-free, egg-free and dairy-free moist cake filled with a tasty seasonal autumn fruit. The baking time may vary depending on your oven.

Home » Recipes » Baking & Desserts » Gluten-Free Vegan Fig Upside Down Cake.

Gluten-Free Vegan Fig Upside Down Cake.

There's almost a Swedish-fish-like chew to the cakes and dumplings they produce.

You can have Gluten-free rice flour fig cake with cinnamon flavour using 11 ingredients and 8 steps. Here is how you cook it.

Ingredients of Gluten-free rice flour fig cake with cinnamon flavour

1. You need 1 of Fig.

2. You need 150 grams of figs, peeled.

3. It’s 180 grams of Rice flour confectionery.

4. You need 60 grams of Grape seed oil.

5. It’s 80 grams of Beet sugar.

6. Prepare 20 grams of Cornstarch.

7. You need 2 tsp of Baking powder.

8. Prepare 1 tsp of Cinnamon.

9. You need 50 grams of plain soy milk.

10. Prepare 1 tbsp of Lemon juice.

11. Prepare 1 of few drops Vanilla oil (or vanilla essence).

The ingredients required here are nothing radical - almond flour, pure maple syrup, and coconut oil are the building blocks, resulting in a sweet, buttery, dense yet airy fig cake (almond flour is magical in that way) with warmth from a touch of cinnamon and pure almond extract.

The fresh figs on top add to the rustic element and the fig.

These fig newtons use a blend of almond flour, coconut flour, and tapioca starch to create a flour mix that will produce the cake-like texture you're looking for in a good fig newton crust.

If you're new to gluten-free baking, the process is incredibly similar to "regular" baking — with a few exceptions, of course.

Gluten-free rice flour fig cake with cinnamon flavour instructions

1. Cut the fig with the skin into 8 wedges. These will be used later for the topping..

2. Roughly chop the figs. Sprinkle with beet sugar and let sit for 5 minutes, then microwave at 600 W for 1 minute..

3. Combine the rice flour, cornstarch, baking powder, and cinnamon. Mix together well using a whisk..

4. Add the grape seed oil and lemon juice to Step 2. Stir with the whisk until smooth..

5. Add Step 4 to Step 3. Stir in the soy milk and vanilla oil. Mix well with a whisk then pour into the cake pan. Arrange the fig wedges from Step 1 on top..

6. Bake in a 180℃ oven for 40-45 minutes. Once baked, leave in the pan for about 5 minutes before taking it out..

7. Once cooled, wrap the cake with plastic wrap and put in a plastic bag to prevent from drying out. It will be nice and moist by the next day..

8. Its a bit densed cake but the texture is velvety and fine..

I truly feel like my two gluten free flour mix recipes are the best gluten free all purpose flour.

It's simple, doesn't have any expensive gluten free flour in it and stores well.

This combo helps create a light, fluffy texture and pleasant flavor in baked goods, especially pancakes and quick breads.

Bananas have an affinity for RYZE Yellow flour blend, lending a richness to the texture and flavor of this easy-to-make layer cake.

Use very ripe bananas for the maximum flavor and/or add ¼ teaspoon banana flavoring to the batter to bump up the flavor.