White rice flour cake

Although we only have to worry about wheat and dairy allergies in our house, I have a friend who has to worry about several others, including egg

Feeling for those who may have wheat/egg allergies, I found a recipe and then tweaked it till it fit my needs.

Allergens: Soy (there is also rice in here….so if you have a rice allergy stay away)

Ingredients:

1 stick of non-hydrogenated margarine(or 1/2 cup)

1/2 cup of sugar (we used an alternative type– evaporated cane juice?)

1/2 cup of silken tofu

2 tsp vanilla (I also added in almond extract but if you have an allergy stay away)

1 1/4 cup of white rice flour

tsp baking powder

Mix the softened margarine and sugar together. Add the tofu and vanilla, then the rice flour and baking powder. Put in an 8 inch pan in the oven for 40-45 minutes at 350 degrees F.

The verdict:

This is a good, but small cake. I personally think it might be a little crumbly, but I think that is the white rice flour. I’d make this cake again, but I would probably look into a way to make it moister.