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

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

Gluten-free rice flour fig cake with cinnamon flavour. Cashew Butter or Peanut Butter Chocolate Marble Cake. This amazing fig cake recipe is gluten-free, dairy-free, and refined sugar-free BUT it doesn't Cinnamon + salt: both there to elevate the flavor of the figs. Figs: I used fresh Turkish figs that are Quinoa flour: another grain flour will work - or, if you're not gluten-free, you could use all-purpose.

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Hints of cinnamon and vanilla. · You'll love these decadent flourless brownies!

Made with absolutely no flour of any kind, they are brimming with intense chocolate flavor and fudginess.

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

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

1. Prepare 1 of Fig.

2. You need 150 grams of figs, peeled.

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

4. Prepare 60 grams of Grape seed oil.

5. You need 80 grams of Beet sugar.

6. You need 20 grams of Cornstarch.

7. Prepare 2 tsp of Baking powder.

8. Prepare 1 tsp of Cinnamon.

9. It’s 50 grams of plain soy milk.

10. Prepare 1 tbsp of Lemon juice.

11. It’s 1 of few drops Vanilla oil (or vanilla essence).

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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. It's a bit densed cake but the texture is velvety and fine..

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I used brown rice flour in this delicious cake- but sorghum flour will work equally well.

It adds structure, improves texture, and and gives it a lovely flavor.

Experiment with your favorite sugar subs, if you want to try.

You can buy frozen Tteok Ssal Garu (Rice Flour for Rice Cakes) from most big Korean grocery stores.