Microwave Rice Flour Cake

2017 Update: Due to a problem with Photobucket, see here, there will be a lot of recipes without photos. I will be slowly redoing the recipe pages, as best I can, but many other posts will be impossible to replace. I’m doing this in my own time, while continuing to update the blog with new recipes and posts. If you’d like to donate, any amount appreciated, you can do so here. The site will always be free, the recipes will never be locked behind a paywall, but this is a lot of additional work. I’m not demanding or begging, just putting it there so if you feel like repaying my hard work you have that option. I don’t make any money from the site, all that I do here is to help others, I couldn’t charge for that.

 

The sound when you pat it is so satisfying.

Always handy when I remember to take a photo of the inside as well as the outside.

This is just a replacement of Buckwheat Flour with Brown Rice Flour from my Microwave Buckwheat Cake, but I may want to try a few variations so I’ll add it separately. This was really nice, lighter than its buckwheat counterpart and a little smaller. My buckwheat flour supply is dwindling down so I want to conserve it as much as I can. Still, it’s nice to know I can use brown flour for a quick cake.

Ingredients

45g Brown Rice Flour
7g Ground Flaxseed (1 Tbsp) or Ground Chia Seed
1 Tsp GF Baking Powder
1 Large Egg
50ml Milk or Water
2 Tbsp Sugar
Dash vanilla Extract

Method

1. Grease microwave safe bowl with Butter or Olive Oil.

2. Whisk together the Egg, Milk, Vanilla Extract and Sugar. Then Whisk in the Flour, Flax and Baking Powder. Batter will be smooth and runny. Pour into greased bowl.

3. Cook on full heat for 2-2 1/2 minutes. Cake should be springy to the touch and will double in size. Place plate on top of the bowl and turn out. Let cool slightly and serve.

Variations:

Carob: Add 1/2 Tbsp Carob Powder alongside Flour.

Banana Egg: Replace Egg with 1 Ripe, Mashed Banana and use half the Sugar or none. Cook for 2 and 1/2 minutes.

Sandwich Bread: Leave out the Sugar and Vanilla Extract and add a dash of Salt.

Coffee Cake: Replace Milk with Espresso and Use Brown Sugar.

Hokkaido Pumpkin: Use Brown Sugar and add 50g Hokkaido Pumpkin Purée and 1 Tsp Pumpkin Spice. Cook for 2 and 1/2 minutes. Cake will be soft and sticky, but will firm as it cools.

Sticky Gingerbread

For the Cake: Use Brown Sugar. Add 30g Treacle alongside side Egg and Milk. Add 1/4 Tsp Ground Cinnamon, Ginger, Allspice, 1/8 Tsp Ground Nutmeg, Cloves and a pinch of Black Pepper along with Flour. Cake may take up to 3 minutes to cook.

For the Sauce: Add 25g Brown Sugar and 1/2 Tbsp Water to a saucepan. Keeping stirred, heat on a medium-high heat until Water has evaporated and Sugar has thickened slightly and started to Bubble. Remove from heat and stir in 1 Tbsp Butter and a dash of Vanilla Extract. Return to the heat and cook until everything has combined and thickened slightly, should take a few minutes at most. Pour over sliced Gingerbread.

Decadent and delicious.

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