Ingredients

The following ingredients have 24 Servings
  • 160g (1 cup) Brown Rice Flour
  • 136g (1 cup) Sweet White Sorghum Flour
  • 1 tbs Double-Acting Baking Powder
  • 2 tsp Ground Cinnamon
  • ¼ tsp Salt
  • 246g (1 cup) Unsweetened Applesauce
  • ½ cup Unsweetened Vanilla Almond Milk
  • 168g (½ cup) Pure Maple Syrup ((I used Grade B))
  • 4 Large Eggs
  • 2 tsp Vanilla Extract
  • 2 tsp Liquid Stevia Extract
  • 1 tbs Apple Cider Vinegar

Instruction

  • Preheat the oven to 350 degrees Fahrenheit and line two 8 inch cake pans with parchment paper circles and spray with cooking spray.
  • In a medium-sized bowl, whisk together the brown rice flour, sorghum flour, baking powder, cinnamon and salt.
  • In a large bowl, whisk together the applesauce, almond milk, maple syrup, eggs, vanilla extract and stevia extract.
  • Dump the dry ingredients over the wet ingredients and whisk together.
  • Whisk in the vinegar, then scoop the batter into the prepared cake pans.  Bake for 25-28 minutes, or until the surface of the cakes spring back when tapped.  Flip the cakes over onto wire cooling racks and let cool completely.  Frost the cake, slice, and serve!