Dry Ingredients
2 cups ‘packed’ SunFlour
¾ cup potato starch
¾ cup evaporated cane juice or coconut palm sugar
1 tsp baking powder (Bob’s Red Mill works best for cakes)
¼ tsp salt
Wet Ingredients
1/3 cup melted butter (or coconut oil for dairy free)
2 large eggs
1 Tbsp vanilla extract
¼ cup milk or non-dairy milk
1 tsp lemon juice
Crumb Topping
½ cup SunFlour
3 Tbsp arrowroot starch
¾ cup coconut palm sugar or brown sugar
½ tsp cinnamon
4 Tbsp butter (or coconut oil for dairy free)
Directions
1. Pre-heat oven to 350
2. Crumb top – mix melted butter with SunFlour, sugar, arrowroot and cinnamon until pea size balls or crumbs form.
3. Mix together cake dry ingredients in separate bowl, then mix wet ingredients together in separate bowl.
4. Combine wet and dry ingredients
5. Place cake batter in 8×8 baking pan (oiled or lined with parchment paper). Use square form pan if you prefer mini cakes as shown above.
6. Top with crumb topping.
7. Bake at 350 for 50 minutes.
8. Cool for 30 minutes and enjoy! Freeze extras for later!