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Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, gluten-free rice flour fig cake with cinnamon flavour. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Gluten-free rice flour fig cake with cinnamon flavour is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. Gluten-free rice flour fig cake with cinnamon flavour is something which I’ve loved my entire life. They’re nice and they look fantastic.

Combine the rice flour, cornstarch, baking powder, and cinnamon. Mix together well using a whisk. Stir with the whisk until smooth. Stir in the soy milk and vanilla oil.

To get started with this particular recipe, we must prepare a few components. You can have gluten-free rice flour fig cake with cinnamon flavour using 11 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Gluten-free rice flour fig cake with cinnamon flavour:

1. Make ready 1 Fig
2. Get 150 grams figs, peeled
3. Make ready 180 grams Rice flour confectionery
4. Prepare 60 grams Grape seed oil
5. Take 80 grams Beet sugar
6. Get 20 grams Cornstarch
7. Prepare 2 tsp Baking powder
8. Prepare 1 tsp Cinnamon
9. Get 50 grams plain soy milk
10. Prepare 1 tbsp Lemon juice
11. Make ready 1 few drops Vanilla oil (or vanilla essence)

With this gluten-free cinnamon roll cake recipe, you get all of the flavors of cinnamon rolls and cinnamon buns without all of the work! Gluten-free rice flour fig cake with cinnamon flavour instructions. These will be used later for the topping. Combine the rice flour, cornstarch, baking powder, and cinnamon.

Instructions to make Gluten-free rice flour fig cake with cinnamon flavour:

1. Cut the fig with the skin into 8 wedges. These will be used later for the topping.
2. Roughly chop the figs. Sprinkle with beet sugar and let sit for 5 minutes, then microwave at 600 W for 1 minute.
3. Combine the rice flour, cornstarch, baking powder, and cinnamon. Mix together well using a whisk.
4. Add the grape seed oil and lemon juice to Step 2. Stir with the whisk until smooth.
5. Add Step 4 to Step 3. Stir in the soy milk and vanilla oil. Mix well with a whisk then pour into the cake pan. Arrange the fig wedges from Step 1 on top.
6. Bake in a 180℃ oven for 40-45 minutes. Once baked, leave in the pan for about 5 minutes before taking it out.
7. Once cooled, wrap the cake with plastic wrap and put in a plastic bag to prevent from drying out. It will be nice and moist by the next day.
8. It's a bit densed cake but the texture is velvety and fine.
9. Ready to serve and ENJOY!

These will be used later for the topping. Combine the rice flour, cornstarch, baking powder, and cinnamon. This year, it's this ultra-tender, lighter-than-air cake that has me swooning. The fresh figs become extra jammy when baked atop the cake, and almond flour ensures it's not only ridiculously moist but also naturally gluten-free. A wisp of cinnamon lends just a touch of warmth, hinting at the fall days ahead.

So that is going to wrap this up for this special food gluten-free rice flour fig cake with cinnamon flavour recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!