674da32071 Its your emergency chocolate cake. The next day when we took it to the party and cut it up, it wasnt cake-y anymore but super dense almost like fudge. Its silky, smooth and hard to not eat by the spoonful {I know from experience}. Frost as desired. In large mixing bowl, whisk together rice flour, granulated sugar, tapioca starch, baking powder, and salt.
Icing Option 1 Simple Syrup Glaze Meanwhile, if making the Simple-Syrup Glaze, combine granulated sugar, lemon zest, and lemon juice in a small saucepan. Close Share: Food.com Pinterest Facebook Twitter Google+ . Althea says May 3, 2016 at 11:13 am I have made this recipe twice and loved the flavor! It was amazing. Kimberly says April 1, 2016 at 2:29 am I love that this recipe uses three bananas! It makes the bread super-moist and delicious and uses up my overripe bananas, of which I usually have heaps. It turned out so delicious. So Ill put out a bowl of fruit and this all-day lemon cake. Greg Gwyn says March 26, 2016 at 8:50 am Dana, need some quick advice on what to use in place of the almond meal for the banana bread or is this even an option? I was looking forward to making this recipe. Brittany says May 6, 2016 at 1:50 pm Hi! I am excited to make this cake! I am making it vegan, but do not need it to be GF. Fridays (17) Drinks (6) Editorial (17) Favorites (16) Gluten Free Appetizers (30) Gluten Free Breads (131) Holidays (223) Ice Cream (22) Main Dishes (74) Make It or Buy It (5) No Bake (32) Paleo (24) Pastry (43) Pie (32) Puddings (15) Sauces (13) Sides (34) Slow Cooker (8) Snacks (70) Uncategorized (1) Weight Watchers-Friendly (3) View Archives 2016 Gluten Free on a Shoestring , All Rights Reserved. I baked for maybe 17min.
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487 weeks ago