Ingredients
- 6 TB butter or oleo or canola oil spread or
1â„4cup canola, safflower, or other oil or 1/4 cup unsweetened applesauce (used in nutrition info here)
1 cup granulated sugar* (Splenda used here)
1 TB grated lemon peel
1 cup white or brown rice flour or or rye or cake flour (light rye flour used in calculations here)
6 TB potato starch
2 TB tapioca flour
1 tsp xanthan gum
1â„4tsp baking powder
1â„4tsp baking soda
1â„3 tsp salt
3â„4cup buttermilk or 2 tsp lemon juice or cider vinegar with enough milk (cow, rice, soy, or nut) to equal 3â„4cup - Westbrae Slender Vanilla Soymilk used here
1 tsp vanilla extract
3 egg whites or 2 heaping tbs baking powder, 2 tbs apple cider vinegar plus 2 tbs warm water for egg-free recipe; Ener-g egg replacer used in calculations here - 3 tsp to replace the two eggs
*Sugar alternative #1: 1 cup fructose powder in place of 1 cup sugar.
*Sugar alternative #2: 2â„3 cup honey in place of 1 cup sugar. For a decidedly less sweet cake, use 2â„3cup pure fruit juice concentrate (thawed, but not reconstituted).
*Sugar alternative #3: Splenda Granular
Description
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