Dry Ingredients:
1 cup whole-wheat pastry flour
1 cup unbleached all-purpose flour
1/4 cup cocoa powder or carob powder
1 teaspoon baking soda
1 teaspoon salt
Wet Ingredients:
1 cup soymilk or 7/8 cup rice milk
3/4 cup pure maple syrup
1/2 cup hot, well-cooked long-grain brown rice
1/4 cup canola oil
1 teaspoon pure vanilla extract (optional)
Preheat oven to 350 degrees. Oil two 8″ round cake pans or 12 cupcake tins; set aside. Whisk together dry ingredients in a large mixing bowl; set aside. Combine wet ingredients in a blender container, and blend until very smooth. Add wet ingredients to dry ingredients, and stir to combine. Pour batter into prepared pans. Bake 20 to 25 minutes for cakes, 15 to 20 minutes for cupcakes, until a toothpick inserted in the middle of the cake or cupcake emerges clean. Cool slightly before turning onto a wire rack. Top with fruit-only raspberry preserves, Easy Chocolate Glaze, or White Frosting.
(Makes two 8″ round layers or 12 cupcakes)
Calories 186 Fat 6 g Fiber 1.1 g.