This completely whole grain cake really is a winner. Bake it just once and you will see that desserts can be delicious without compromising your food choices. I also use this great vanilla cake as the base recipe for all my other cakes, building and changing ingredients for each recipe.
Makes 1 Cake
Preheat oven to 350F (175C). Lightly oil and flour a 9-inch round cake pan or loaf pan.
Whisk together flour, baking powder, soda and salt in a bowl. Whisk oil, rice syrup, vanilla, water, and ½ cup milk together in another bowl. Stir the liquid mixture into the flour mixture, mixing until smooth; do not over-mix. The batter should be thick and spoonable, not runny. Add more milk if needed. Spoon into prepared pan.
Bake on center rack 40 to 45 minutes, until a wooden pick inserted in center comes out clean and cake springs back to the touch; do not open the oven door until cake has baked 20 minutes or the cake may sink.
Cool cake in pan 10 minutes before turning out of pan and cooling on a wire rack.
COOK’S TIP: Work carefully with baked cake, realizing that cakes, especially whole grain-based versions, are delicate.