Featured Recipe: Spice Cake:

  • Ingredients:
  • 1 ½ + 1/3 cups rice flour
  • ¼ cup arrowroot
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 teaspoon allspice
  • 1 teaspoon five-spice powder
  • 2 cups dark brown sugar
  • ½ cup shortening
  • 1 teaspoon vanilla
  • 6 ounces yogurt
  • 3/4 cup coconut milk

Lemon Drizzle Icing:

  • juice from half of a lemon
  • ¼ - ½ cup powdered sugar

Directions:

Sift the flour into a large bowl. Whisk in the arrowroot, baking powder, soda, salt and spices. In a separate bowl, cream together the brown sugar and shortening. Add the vanilla and yogurt; mix well. Add the coconut milk alternately with the dry ingredients to the creamed mixture, beating well after each addition. Pour batter into a greased 8 x 11.5 x 2-inch pan and bake for 20 minutes in a 375°F oven. Lower the oven temperature to 350°F and bake for another 15 minutes. Cool cake before icing and slicing. Yields 8-16 servings.

For the icing, juice one half of a lemon into a small bowl; strain out any seeds. Whisk in at least ¼ and up to ½ cup powdered sugar to thicken the juice enough for drizzling over the cake.

This recipe originally appeared in Cook-zine of the Damned Issue 06.

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