Tiger Nut Flour Oven Cake
Grain-free, these tiger nut flour oven cakes are a time saver from our tiger nut fluffy pancakes but have the same sweet, wholesome taste. Disclaimer: This post may contain affiliate links, which means we will receive a commission if you purchase through those links at no extra cost.
Equipment
- 1 Separate small mixing bowl
- Whisk
- Spatula
- 1 9 Inch Cake Pan
Ingredients
- 1 ¼ cup of Our Tiger Nut All-Purpose Flour or regular all-purpose flour
- 2 TBS Granulated sugar or sugar of choice
- 1 TBS Baking powder
- ¼ tsp Salt
- ¼ tsp Corn starch ONLY if using egg replacer
- 1 Egg or Egg Replacer we like using Ener-G
- 1 tsp Vanilla extract
- ¾ cup Milk or coconut milk
Instructions
- Preheat the oven to 350℉/ 177℃ if using eggs; otherwise, you can initiate this step towards the end of the batter resting. Grease a 9-inch cake pan and set aside.
- In the standing mixer bowl or a large bowl, mix the tiger nut flour blend or all-purpose flour, baking powder, granulated sugar, and salt together until just incorporated.
- Add the egg or egg replacer (per package instructions), vanilla extract, and 3/4 cup milk and stir until incorporated.
- Allow the batter to rest for 10 minutes if you used an egg or 30 minutes if you used an egg replacer.
- Pour the batter into the greased cake pan. Bake for 30 minutes in the oven.
- Remove from the oven and top with your favorites like fruit or whipped cream. Serve and enjoy!