Vegan Gluten-Free Cassava Cake

You may or may not know that tapioca is a starch from cassava, and is an excellent prebiotic. Additionally, it's a delightful way to add springy texture to gluten-free baked goods. Amazing. We love it. And then I heard about cassava flour, and it's not the starch, but rather the whole cassava root dried and ground, and relatively unprocessed.  And by reputation, quite delightful.

I decided to try a very very simple cake, using mainly just millet and cassava, coconut sugar, water, and avocado oil.

I was sent a Paderno professional 8 inch square pan by Canadian Tire to test for them for their #TestedForLifeinCanada programme, and wanted to see how it would fare on a basic gluten free vegan cake.

equipment:

measuring cups
measuring spoons
oven
mixing bowls
mixing spoon
whisk
Paderno Professional 8 inch square pan


ingredients:

A
1 cup millet flour
1 cup Otto's Cassava flour
1/2 tsp ground tonka bean
2 tsp xanthan gum
1/2 tsp sea salt
1 tsp baking soda
1 tsp cream of tartar

B
2 cups water
1/4 cup avocado oil
1 cup coconut sugar
1 tsp vanilla extract
2 tbsp apple cider vinegar

C
2 tbsp coconut sugar


directions:

1. add the dry ingredients from part A to a bowl, and stir until they are completely combined
2. add the wet ingredients from part B to a bowl, and stir with a whisk until they are completely combined
3. add part B to part A, mixing until completely combined
4. pour into a prepared pan
5. sprinkle with coconut sugar
6. bake at 345 for 45 minutes