Cake
1 cup brown rice flour
1 cup sorghum flour
1/3 cup potato starch
2 Tbsp tapioca starch
1 tsp xanthan gum
1/4 tsp salt
3/4 cup granulated sugar
3 tsp baking powder
1 cup milk of your choice (I used soy milk)
2 large eggs
1 1/2 tsp gluten-free vanilla extract
1/3 cup canola oil (or oil of your choice)
Filling
1/4 cup soft dairy-free butter (I used Earth Balance)
3/4 cup packed brown sugar
2 Tbsp brown rice flour
1 Tbsp ground cinnamon
1/2 cup chopped pecans (optional)
Glaze
3/4 cup confectioners’ sugar
1/2 tsp gluten-free vanilla extract
1-2 Tbsp dairy-free milk (I used soy milk)