1 cup of brown rice flour
1/3 cup of potato starch
1/4 cup tapioca starch
3/4 teaspoon of xanthan gum
1/2 teaspoon of baking powder
1 teaspoon of baking soda
1 pinch of salt
1 teaspoon of cinnamon
1/2 cup of maple syrup
1/4 cup of brown sugar
1/4 cup of 2% yogurt
1/2 cup of vegetable oil
1 teaspoon of vanilla
3/4 cup of walnuts
3/4 cup of dates cut into small pieces
Top filling :
1/4 cup of almond milk
1/4 cup of melted butter or coconut oil
1 cup of unsweetened dried coconut
2 tablespoons of maple syrup
Preheat the oven at 175°C (350°F).
In a bowl, sift brown rice flour, potato starch and tapioca starch. Add salt, baking powder, baking soda, cinnamon and xanthan gum. Put aside.
In another bowl, beat brown sugar, maple syrup, vanilla, yogurt, vegetable oil and eggs.
Incorporate dry mixture into wet mixture. Add dates, nuts and mix well.
Pour the batter into a buttered Pyrex bowl ideally 9×9. Put aside.
In a small bowl, mix all ingredients of the top filling and put it on the cake.
Cook in the oven for 30 to 40 minutes or until the cake is well done. Cut cooled cake in small portions.
*Note : You can replace dates with chocolate chips or other dried fruits and nuts.