Super easy recipe here. I love rice flour pound cake or bread. Paticular chewy texture of rice flour comperaing regular one, small bite is enough for my stomach.
The one thing I am concerned is keeping moist. Rice flour cake is easy to dry, so I don't want to keep for few days. We can eat the next day with drizzling water on top before warming up cake or bread in the oven.
But I recommend to eat it the day you baked.
**Gluten-free Blueberries Pound Cake recipe**
20*8*6cm (8*3*2 inch) pound cake tin
180g soy milk
3 tbsp maple syrup
(this is less than regular pound cake recipe. If you want, add more)
2tbsp coconut oil
a pinch of salt
180g rice flour
50g almond flour
8g baking powder
150g blueberries
Blueberries, banana and soy cream for decoration
1. Blend all wet ingredients in a bowl.
2. Add a pinch of salt.
3. Shift dry ingredients and put into wet bowl. Blend them thoroughly.
4. Add blueberries into the batter. Mix gently.
5. Pour the batter into cake tin.
6. Bake at 160° in the oven for 50-55 minutes.
7. Cool it down while cover plastic lap on top.
I love this while it is still warm.
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