Caramel Vanilla Cake

Suitable for children with a Salicylate allergy IF you use normal caster sugar instead of rapadura, and DONT USE vinegar but then cake will not be caramel, just vanilla (but still very nice).  This cake has a beautiful texture and keeps really well, although it normally doesn’t last that long.

 

Wet Ingredients
1/2 cup water
1 tsp vanilla
1 tsp apple cider vinegar (OMIT FOR FAILSAFE)
1/2 cup vegetable oil
1 cup rapadura sugar (available from health food stores.  Its worth it – (USE CASTER SUGAR FOR FAILSAFE))
1 large or 2 small eggs

Dry Ingredients
40g potato starch/flour
40g tapioca/arrowroot starch/flour
30g buckwheat flour
30g quinoa flour
1/2 tsp baking soda (bi-carb)
1 tsp cream of tarter
1/4 tsp sea salt
1/2 tsp guar or xanthum gum

Method:

Pre-heat oven to 190C.

Sift all the dry ingredients into a large bowl.  (SHORTCUT: I measure all the dry ingredients into a bowl and then just whisk it really well – it does the same thing as sifting and eliminates a step and fussing around with sifting).

Add all the wet ingredients into another bowl or large jug and whisk really well.

Add wet ingredients to dry and continue whisking until really well combined.  Pour into round tin that is greased and lined with baking paper.

Bake for 30 minutes or until brown and a skewer comes out clean.

Well cool, dust top with icing sugar if you like.