Ingredients
1 cup soya flour
1/2 cup tapioca (or potato) flour
1/8 tsp salt
1 1/4 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp xanthan gum
1 cup mashed banana
1/4 cup canola oil
1/2 cup agave syrup
2 egg whites, slightly beaten
olive oil spray
Preparation
Prheat oven to 350 degrees spray baking pan (I used an 9*9) with olive oil or Pam spray
mix all dry ingredients together in a bowl in another bowl, mix all wet ingredients together combine the wet into the dry ingredients, only stirring until fully combined don’t be alarmed if the texture is different from regular, gluten-filled baked goods put in oven for 45 minutes; stick toothpick in the center at that point - if it comes out clean then your cake is done
*if you wish to use regular sugar, use 3/4 cup in place of agave syrup
*agave syrup will reduce the GI of your cake (so your insulin levels won’t spike like they do after ingesting sugar). Agave is available at the health food store
