2 cups brown rice flour
½ cup tapioca flour
2 tsp baking powder
1½ tsp xanthan or guar gum
½ tsp baking soda
½ tsp sea salt
2 tsp ginger powder
2 tsp cinnamon
½ tsp ground cloves
½ cup melted coconut oil or extra virgin olive oil; refined coconut oil will have no coconut taste
½ cup maple syrup
½ cup blackstrap molasses
½ cup water
1 Tbsp vanilla extract
Maple Cashew Sauce
½ cup raw cashews
2-3 Tbsp maple syrup
1 tsp vanilla
2-3 Tbsp water
Preheat oven to 350?F. Oil an 8x8” square baking pan
Combine dry ingredients in medium bowl. In a separate bowl, combine the wet ingredients.
Add the wet to the dry and mix well with a wire whisk. Pour batter into oiled baking pan and bake for
For the sauce, place all ingredients in a blender and blend until smooth and creamy.
Let cake cool ~10minutes. When ready to serve, slice cake and drizzle each piece with the maple cashew
Shelby's Notes - this recipe was a hit on Thanksgiving!
- Measuring cake spices: I did not flatten each spoonful for a perfect measure; there was likely a bit more.
- I double the recipe for the sauce... because it’s that good!
- I added ~½ tsp ground cardamom seeds… because I love the flavour
- Baking time: the oil makes this really moist and therefore challenging to determine when the cake is fully baked. After the recommended 25minutes, I found the cake too ‘gooey’ so I left it in the oven (turned ‘off’) for an additional ~30minutes while we ate dinner. Still moist... and divine!
The Whole Life Nutrition Cookbook by Alissa Segersten and Tom Malterre MS, CN