Cake

2 cups Gluten-Free All-Purpose Flour Mix *
1 1/2 tsp. baking powder
1 tsp. baking soda
3/4 tsp. salt
3/4 cup sugar
1/2 cup Earth Balance, melted
1/2 cup rice milk or almond milk
1/3 cup applesauce
1 tsp. vanilla extract
3 bananas, mashed

Vanilla Sauce

2 cups rice milk or almond milk
1/3 cup cornstarch
1/4-1/2 cup sugar, to taste
1 tsp. vanilla extract

Preheat oven to 325 degrees. Grease and flour a 9×13 inch pan.

Combine dry ingredients, flour mix, baking powder, baking soda, salt and sugar, in a large mixing bowl and whisk to blend. Combine melted Earth Balance, rice or almond milk, applesauce and vanilla in a small mixing bowl and whisk to blend. Add wet ingredients to dry ingrdients and stir until just mixed with a spatula. Add mashed bananas and mix until just blended. Pour into prepared pan and spread with spatula. The mixture will be thick and shallow in the pan. Bake for 25-40 minutes until center bounces back when pressed or when a skewer or knife comes out clean. Let cool slightly and slice.

In the meantime, combine, rice or almond milks, cornstarch and sugar, to taste, in a small saucepan with a whisk. Bring to a boil over medium heat, whisking periodically. After coming to a boil, reduce heat to low and cook, whisking constantly for about 1-2 minutes, until thickened. Stir in vanilla. Serve.

*(6 parts brown rice flour, 2 parts potato starch, 1 part tapioca flour)