Butterscotch Cake Batter 1/2 cup (90
g) teff flour 1/2 cup (90
g) potato starch 1/2 cup (70
g) sweet rice (sometimes called glutinous rice) flour 1/4 cup (30
g) white rice flour 1/4 cup (30
g) tapioca starch 2 tablespoons (20
g) ground white chia
seeds or ground
golden flax meal 1 teaspoon sea salt 1 teaspoon baking soda 1/2 teaspoon baking powder 1/2 cup (115
g or 1 stick) unsalted butter 1 1/4 cup (275
g) dark brown sugar 1/2 cup (100
g) white granulated sugar 1/2 cup (100
g) shortening 4 large eggs 1 teaspoon vanilla extract 3/4 cup buttermilk
3 tablespoons (30
g) white chia
seeds 1/3 cup (80 ml) water, more if needed 1/2 cup (120
g) packed cooked and cooled amaranth (see headnote) 1/2 cup plus 2 tablespoons (75
g) whole wheat pastry flour, plus extra for rolling 3 tablespoons (30
g) shelled hemp
seeds 3 tablespoons (23
g)
golden roasted
flax seeds 2 tablespoons (15
g) almond meal 1 1/2 teaspoons nutritional yeast Generous 1/2 teaspoon fine sea salt 2 tablespoons (30 ml) olive or grapeseed oil