# of Servings: 2 8x8" Cakes
Recipe Entered By: AmyH
Recipe Created By: Amy Hugon
|1/2 cup dairy and soy-free margarine or shortening
2/3 cup brown rice flour
2/3 cup tapioca starch
2/3 cup potato starch or cornstarch
1 Tbsp baking powder
1 tsp xanthan gum
1 1/2 cups sugar
6 Tbsp Egg Replacer powder
6 Tbsp water
1 cup rice milk
4 Tbsp dairy and soy-free margarine
15 oz can sliced peaches or chopped pineapple, drained
1/2 cup brown sugar
|Stir together flours, baking powder, xanthan gum,and sugar. Cut shortening/margarine into dry ingredient mixture.
Stir in rice milk and Egg Replacer mixed with the 6 Tbsp water.
Preheat oven to 350 degrees F. Take 2 8x8" pans. In each, put 2 Tbsp margarine, and set into oven to melt. When melted, put 1/4 cup brown sugar into each pan, and then divide fruit between pans.
Divide batter between pans. Bake 40 minutes.
Serve warm. This does not keep over well, so if you don't want 2 cakes, divide recipe in half or invite the neighbor kids over.
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