One of our members, Maren, contributed this recipe to our Safe Eats allergy-friendly recipes collection. It has very few ingredients, making it a great option for kids with restricted diets due to multiple food allergies or eosinophilic disorders.
This is a steamed cake and will be very moist and not the same as a oven baked cake:
1 cup water 1/2 cup sugar 1 1/2 cups rice flour 2 tsp baking powder*
In a saucepan, heat water and sugar, stirring until sugar dissolves. Set aside to cool slightly.
Set up a steamer. I use a large soup pan with a cooling rack set inside.
Fill bottom with water and heat until it reaches a low boil. Water should not go above the rack.
Line the bottom of and 8" round cake pan with parchment paper or waxed paper. Put in steamer.
In a bowl, stir rice flour and sugar water until blended. Stir in baking powder. Pour into cake pan.
Cover pan, and steam for 30 minutes. (You can open lid mid-way to add more water, if necessary.)
This recipe is free of: Milk, Peanut, Soy, Tree Nut, Wheat, Gluten, Egg, Corn, Fish, Shellfish, Sesame, Other
Baking Powder: To make this recipe potato- and corn-free, you can make your own baking powder using this recipe, submitted by KFA member Irene:
1/3 cup baking soda or potassium bicarbonate 2/3 cup cream of tartar 2/3 cup arrowroot powder
To use: 1 tsp of regular baking powder = 1 1/2 tsp arrowroot baking powder
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