Gluten-free rice flour fig cake with cinnamon flavour

Name: Gluten-free rice flour fig cake with cinnamon flavour
Yield: 6 servings
Cuisine: American
Ingredients: 1 Fig; 150 grams figs, peeled; 180 grams Rice flour confectionery; 60 grams Grape seed oil; 80 grams Beet sugar; 20 grams Cornstarch; 2 tsp Baking powder; 1 tsp Cinnamon; 50 grams plain soy milk; 1 tbsp Lemon juice; 1 few drops Vanilla oil (or vanilla essence)

cookpad.japan @cookpad_jp

Here's the recipe for gluten-free, egg-free and dairy-free moist cake filled with a tasty seasonal autumn fruit. Figs pair wonderfully with cinnamon.

The baking time may vary depending on your oven.
If using the oven function on your microwave (common in Japan), increase the baking time by about 5-10 minutes. Recipe by chezzooom

Here's the recipe for gluten-free, egg-free and dairy-free moist cake filled with a tasty seasonal autumn fruit. Figs pair wonderfully with cinnamon.

The baking time may vary depending on your oven.
If using the oven function on your microwave (common in Japan), increase the baking time by about 5-10 minutes. Recipe by chezzooom

cookpad.japan @cookpad_jp

Here's the recipe for gluten-free, egg-free and dairy-free moist cake filled with a tasty seasonal autumn fruit. Figs pair wonderfully with cinnamon.

The baking time may vary depending on your oven.
If using the oven function on your microwave (common in Japan), increase the baking time by about 5-10 minutes. Recipe by chezzooom

Here's the recipe for gluten-free, egg-free and dairy-free moist cake filled with a tasty seasonal autumn fruit. Figs pair wonderfully with cinnamon.

The baking time may vary depending on your oven.
If using the oven function on your microwave (common in Japan), increase the baking time by about 5-10 minutes. Recipe by chezzooom

Saved

Ingredients

6 servings

1Fig
150 gramsfigs, peeled
180 gramsRice flour confectionery
60 gramsGrape seed oil
80 gramsBeet sugar
20 gramsCornstarch
2 tspBaking powder
1 tspCinnamon
50 gramsplain soy milk
1 tbspLemon juice
1few drops Vanilla oil (or vanilla essence)

Saved

Steps

1

Cut the fig with the skin into 8 wedges. These will be used later for the topping.
2

Roughly chop the figs. Sprinkle with beet sugar and let sit for 5 minutes, then microwave at 600 W for 1 minute.
3

Combine the rice flour, cornstarch, baking powder, and cinnamon. Mix together well using a whisk.
4

Add the grape seed oil and lemon juice to Step 2. Stir with the whisk until smooth.
5

Add Step 4 to Step 3. Stir in the soy milk and vanilla oil. Mix well with a whisk then pour into the cake pan. Arrange the fig wedges from Step 1 on top.
6

Bake in a 180℃ oven for 40-45 minutes. Once baked, leave in the pan for about 5 minutes before taking it out.
7

Once cooled, wrap the cake with plastic wrap and put in a plastic bag to prevent from drying out. It will be nice and moist by the next day.
8

It's a bit densed cake but the texture is velvety and fine.