Earl Grey Tea Cake Recipe Gluten Free and Diabetic Friendly

This recipe makes two 8 ½ by 4 ½ inch loaves, or one 10-inch square cake

4 cups brown rice flour
2 cups garbanzo bean flour
1 tbl. baking soda
1 tsp. sea salt
1 1/3 cups canola oil
3 cups brewed Earl Grey tea
1 tbl. plus 1 tsp. vanilla extract
3 cups maple syrup (here’s where I use Xagave)
¾ cup currants

1. Preheat the oven to 375 degrees.
2. Combine the brown rice flour, garbanzo bean flour, baking soda, and salt in a large bowl. In a separate large bowl, combine the canola oil, tea, vanilla, and maple syrup. Slowly whisk the flour mixture into the canola oil mixture until thoroughly combined. Mix in the currants.
3. Line the bottoms of the pans with parchment paper. Pour the batter and bake until the cake springs back when you press the center with your finger, 45 minutes to 1 hour. After the cake has cooled, run a knife along the inside of the pan to aid in turning the cake out for serving.