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White Cake

White Cake
I use this one for strawberry shortcake or with the lemon sauce!

1 ½ cups whole wheat flour
3/4 cup pure maple syrup
2 teaspoons baking powder
1/4 teaspoon sea salt
3/4 cup almond or rice milk
2 teaspoons vanilla
1/4 cup coconut oil
1 Tablespoon arrowroot powder or cornstarch mixed well with 1 Tablespoon water

Preheat oven to 350 degrees. Oil 8x9 cake pan or muffin tins. Stir wet ingredients add dry, beat well with a whisk for about a minute Pour into pan and bake.
8x9 pan  25-30 minutes - Cupcakes 15-20 minutes. . .bakes very quickly!
For Strawberry shortcake I just slice up some strawberries and put on it and add My Favorite Whipped Creme on top!


Emily said...

We used this recipe for my husband's birthday....wow I was impressed how wonderful it turned out, we used it as a base recipe for a pinacolada cake, details as follows at www.grawberriesandnuggles.hazubu.com

Emily said...

Made this again this time just as is and w/ the cream and strawberries on top, as cupcakes; I was skeptical w/ the batter taste it would be too wheaty but they were fabulous! I used Kamut, as Tammie had suggested its color is more yellow and thus more pleasing to others, and I was so pleased!