Originally, I started this recipe because I wanted to find a more moister white cake. While I liked the other white rice cake on this blog, I thought it was a bit too crumbly for what I wanted.
So, I changed a few things around and tried sweet rice flour– an ingredient I couldn’t find many recipes using online.
Allergens: possible dairy or possible soy
The recipe:
1/3 cup plus 1 tablespoons canola oil
1/2 cup sugar
1/2 cup yogurt (either dairy or soy)
2 tsp vanilla
1 1/4 cup of sweet rice flour
1/3 cup sweetened coconut
1 tsp baking powder
Mix the sugar and oil in a bowl, then add in the yogurt and vanilla. Mix for a few minutes until it is well combined. Add in the flour, coconut and baking powder. Pour into a 9 by 9 greased pan and bake for 35 minutes at 400F.
The verdict: When I tasted the batter, I thought it was a bit grainy and extremely sweet. But, sweet rice flour IS grainy and uh…sweet. This cake has mixed results. My husband described it as “weird” in texture but said he loved it. The texture isn’t one that I love. It is chewy and dense. This cake is one that doesn’t rise well, which explains the density. It is also sweet, which became too much when pared with icing. I highly suggest you don’t put much icing on this cake. That being said, it did taste good, it is just that the “weird” texture of it threw me for a loop. You could almost turn this into a “bar” treat, such as a lemon bar– perhaps dusted with a little powdered sugar or some fresh fruit?
