Strawberry, Blueberry, Lemony Spongey Cakey
Ya’ll know how much I love Martha, but there’s still some room for her to get a little bit more creative with alternative cooking/baking. So, I had to take things into my own hands and adapt one of her recipes (lemon cake) to fit some gluten-free needs! And how easy it was! Her recipe calls for sour cream, but I used plain yogurt and it was great. I also used vegan butter instead of the real deal…just in case anyone at the brunch had a super strict diet. But when a recipe calls for eggs, I bow down to their great power and never shy away. I also sliced up about 10 strawberries and measured out 1/2 cup of frozen blueberries to mix into the batter.
This cake turned out thick, moist and non crumby.
Ingredients
1 cup sour cream (or plain yogurt)
2 teaspoons vanilla extract
2 teaspoons finely grated lemon zest (I used 1 teaspoon of lemon flavoring)
3 tablespoons fresh lemon juice (I used apple juice instead)
1/3 cup potato starch
2/3 cups tapioca flour
1/2 sorghum flour
2/3 cup white or brown rice flour
1 tablespoon Xanthum Gum
1 teaspoon baking powder
1/2 teaspoon baking soda
4 tablespoons unsalted butter
1 1/4 cups white or turbinado sugar
3 large eggs
3 egg whites
dash of salt
While your oven is heating up to 325 degrees, line the bottom of a 9-inch cake pan with parchment and spray with oil.
Beat sugar and butter until pale and creamy. Slowly beat all of your eggs in. Now add the sour cream, vanilla and lemon stuff. Once combined, slowly add all of your dry ingredients. Lastly, add your fruit and lightly fold into the batter. Poor into your cake pan and smooth the top with a spatula. I can’t remember how long my cake baked, but it was about 45 minutes-1 hour. Once, cooled, serve with coffee and whipped cream. Yum!
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