Gluten-Free, Dairy-Free, Egg-Free, Yeast-Free, Vegan
1/4 cup dairy-free margarine
3/4 cup sugar
1/4 cup silken tofu
3/4 cup water
3/4 cup white rice flour
1/2 cup potato or tapioca starch
3 teaspoons GF baking powder
1 teaspoons xanthan gum
pinch of salt
2 tablespoons (2 2/3 tbsp US) soy milk powder
4 teaspoons egg replacer powder
1/4 cup carob powder
1 teaspoon GF vanilla essence (extract)
icing (confectioner's/powdered) sugar to sprinkle (optional)
Set oven to 190ºC (375ºF).
Grease and line cake tin.
Cream margarine and sugar.
Beat in tofu.
Sift together flours, baking powder, salt, xanthan gum, soy milk
powder, egg replacer and carob powder.
Add water and sifted dry ingredients alternatively, one-third at a
time, mixing lightly. Add more water if necessary. Stir in vanilla.
Place mixture in cake tin and bake at 190ºC (375ºF) for 35 minutes.
Cake is cooked a skewer placed into the centre of the cake
comes out clean.
Turn cake onto cake cooler.
Sprinkle with icing sugar or ice (frost).