White Cake Without Eggs

Milk, Egg and Wheat free—Contains Soy

This cake also makes a great birthday cake, but needs to be eaten right away.  When we saved it till the next day, it was rather hard.  Again, it will be a heavier, denser, moister cake when it is made with alternative flours and no eggs.  But, it tastes great.  Everyone in our family liked it, and we are pretty picky!

1 c. white rice flour (use the kind from the Asian market—its less gritty)

½ c. potato starch (available at healthfood stores)

Ό c. tapioca flour (available at healthfood stores)

½ tsp. xanthan gum (healthfood store)

2 Ό tsp. baking powder

Ό tsp. salt

Ύ  c. granulated sugar

1/3 c. vegetable oil

2 tsp. vanilla extract

½ c. soft silken tofu (I got this at the healthfood store)

Grated lemon peel of 1 lemon

½ c. boiling water

Preheat oven to 350 degrees, and grease a 9 x 5 nonstick loaf pan (or line with parchment paper and grease both pan and paper).  You can also use two 5 x 3-inch cake pans.  Cake made with alternative flours and no eggs will rise much better in smaller pans.  Sift together flour, xanthan gum, baking powder and salt.  Set aside.

In food processor, cream together the sugar, oil, vanilla, tofu, and lemon peel.  Process on a high speed until completely smooth and glossy.  Add boiling water and process on high until completely mixed.  Add flour mixture and process until smooth.  Scrape down sides of bowl with spatula, if necessary.

Spoon batter into prepared pan(s) and bake 9 x 5-inch pan for 1 hour; small pans for 30-40 minutes or until tops are firm.  You can also bake 12 standard size cupcakes for 20-25 minutes or until tops are firm.  The cake will not brown.  Remove from oven and cool for 10-15 minutes before removing from pan.  Cool completely before cutting.  Serves 12.