• 20th December
    2011
  • 20
Sweet Marble Millet Cake.  This cake is gluten free, soy free, nut free, vegan, AND good.  (Though you can’t tell from a photograph).  Feast with your eyes unless you were lucky enough to have one.      

Sweet Marble Millet Cake
Ingredients: 
1 c rice flour
1 1/4 c corn starch
1 1/2 c gluten-free all purpose flour (like Bob’s Red Mill)
1 c millet flour
2 c granulated sugar
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
2 c rice milk
1 tsp brown rice syrup
2 tbsp egg replacer mixed with 1/2 c warm water
1/4 c applesauce
2/3 c canola or sunflower oil
2 tbsp vinegar
1 tbsp vanilla extract
1/4 c unsweetened cocoa powder
1 tbsp water

Directions: 
-Preheat oven to 350 degree F.
-Sift all dry ingredients (from rice flour to baking soda).  Prepare wet ingredients.  Add to dry mixture.  Mix on low for 30 seconds, scrape the sides and bottom of the bowl with a spatula, then mix for an additional 2 minutes on medium.
-Pour 2/3 of the batter into the prepared cupcake tin.  Do not smooth it out, empty space will actually help with the swirling.
-Add cocoa powder and water to the remaining batter.  Stir until blended.  Pour the chocolate batter into the cupcake tin, filling in any holes in the vanilla batter.  Use a knife to swirl the chocolate and vanilla together.  
-Bake 20 minutes.
Frosting optional.  

Sweet Marble Millet Cake.  This cake is gluten free, soy free, nut free, vegan, AND good.  (Though you can’t tell from a photograph).  Feast with your eyes unless you were lucky enough to have one.      

Sweet Marble Millet Cake

Ingredients: 

1 c rice flour

1 1/4 c corn starch

1 1/2 c gluten-free all purpose flour (like Bob’s Red Mill)

1 c millet flour

2 c granulated sugar

1/2 tsp salt

2 tsp baking powder

1 tsp baking soda

2 c rice milk

1 tsp brown rice syrup

2 tbsp egg replacer mixed with 1/2 c warm water

1/4 c applesauce

2/3 c canola or sunflower oil

2 tbsp vinegar

1 tbsp vanilla extract

1/4 c unsweetened cocoa powder

1 tbsp water

Directions: 

-Preheat oven to 350 degree F.

-Sift all dry ingredients (from rice flour to baking soda).  Prepare wet ingredients.  Add to dry mixture.  Mix on low for 30 seconds, scrape the sides and bottom of the bowl with a spatula, then mix for an additional 2 minutes on medium.

-Pour 2/3 of the batter into the prepared cupcake tin.  Do not smooth it out, empty space will actually help with the swirling.

-Add cocoa powder and water to the remaining batter.  Stir until blended.  Pour the chocolate batter into the cupcake tin, filling in any holes in the vanilla batter.  Use a knife to swirl the chocolate and vanilla together.  

-Bake 20 minutes.

Frosting optional.  

  1. bitfitkate said: and they taste AMAZING! well done herbivorewhore! I would totally buy these at the market. quality.
  2. herbivorewhore posted this