Spice Cake

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

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.