Friends, if you’re looking for a light, fluffy morning treat suitable for everyone, let me introduce you to the gluten-free breakfast cake that has conquered my kitchen! It’s a soft cake without butter, made with rice flour and potato starch, two ingredients that make it incredibly soft and perfect even for those who are gluten or lactose intolerant. No milk, no butter, just lots of goodness!
This gluten-free breakfast cake is very easy to make: just a few steps and a bowl to get a light and fragrant dough, ideal to enjoy plain or enriched with jam, hazelnut cream, or fresh fruit. I added two apples.
It’s also a lactose-free recipe that doesn’t compromise on taste, perfect to start the day with energy and sweetness.
The soft rice flour cake is also great for kids’ snacks, an office break, or as a base for more elaborate desserts. If you’re looking for easy gluten-free desserts, light breakfast cakes, or a cake without butter and milk, this is the recipe for you.
Try this gluten-free and lactose-free breakfast cake and I assure you it will become a must-have at your breakfasts. It’s so good that no one will notice the absence of butter or milk… just lots of softness and flavor!
- Preparation time: 10 Minutes
- Portions: 12People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs
- 2 cups rice flour
- 3/4 cup potato starch
- 1/2 cup sugar
- 3/4 cup lactose-free or plant-based milk
- 1/3 cup sunflower seed oil
- zest and juice of 1 lemon
- baking powder
- 2 apples
Tools
- Electrolux oven
- springform pan
Steps
In a bowl, beat the eggs with the sugar for a few minutes until pale and fluffy.
Add the rice flour and potato starch and mix.
Add the lactose-free milk and oil and beat with an electric mixer to obtain a light and smooth mixture without lumps.
At this point, add the apple slices and baking powder and gently combine.
Pour the batter into a greased and floured cake pan and bake in a preheated oven at 350°F for about 40 minutes.
