Nothing can be more allergy free than this cake, a real “wonder”—no gluten / wheat, no eggs, no dairy when you use oil instead of butter—and it is simply delicious! Serve it as a dessert with fresh berries, or pack it in for snack time in school, this cake is healthier than you think, and a great filler for those in between ‘I am hungry’ times.
Ingredients
2 level cups Cream of Rice* (you can get the fortified one, with thiamin, niacin and riboflavin added)
1/4 cup oat flour (slightly heaped)
5 Tablespoons melted butter or oil
1 1/2 cups yogurt
1 1/2 cups sugar
2 teaspoons vanilla extract
1 teaspoon plus one pinch (1/8th teaspoon) baking soda mixed in 2 Tablespoons milk
A few drops of yellow food color
*Cream of Rice, for my Indian readers is rice’ rava’, or semolina
Method
In a large mixing bowl, combine all ingredients except for the baking soda, using a large, heavy spoon. Mix thoroughly. Add 1-2 Tablesppons water if mixture appears too thick. (Consistency of batter will depend on the thickness of yogurt used). Basically you need to achieve cake batter consistency.
Add the baking soda mixed in milk, and whip it into the batter, whisking it with firm movements, so that it is fully incorporated.
Pour into a lightly greased 8”x4” loaf pan
Set aside for an hour.
Preheat oven to 350 degrees.
Place in oven and bake for 45 minutes or until toothpick comes out clean and cake has browned a little.
Let cool, then slice and serve……just great!
Can't Believe It's Allergy Free! 