This recipe was recently featured in a Penzey's catalog. You can find the original recipe, which is called Cinnamon Supper Cupcakes, here. I like the name Sandbox Cake better - the kids think it's cute. I made this in a baking dish and served it as a coffeecake. It turned out so good that not even the crumbs lasted long.

1/2 cup sugar
3 tbsp. canola oil
1 egg
1 tsp. vanilla extract
1/2 cup rice milk
1 cup GF flour blend
1 1/2 tsp. baking powder
1/2 tsp. xanthan gum
1/4 tsp. ground cinnamon
1/8 tsp. salt

Topping
1 tbsp. soft dairy fee, soy free margarine
3 tbsp. sugar mixed with 1 tsp. cinnamon

Preheat oven to 375 degrees. Grease an 8x8 inch baking dish, set aside.

Sift together the glour blend through the salt, set aside.

Stir together the sugar and the canola oil. Add the egg and beat well. Add the vanilla and rice milk and stir to combine. Add the flour mixture to the wet mixture and beat until smooth. Pour the batter into the prepared baking dish. Bake about 25 - 30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and spread the margarine evenly over the top while still hot. Sprinkle the cinnamon sugar evenly over the cake. Let cool slightly. Serve warm.