A soft apple plumcake, without adding oil or butter, made only with rice cream. Moist just right, and what makes it even better is the rice flour that gives lightness to the batter. You can also use soy, oat, or coconut cream, an ideal cake for those who can’t consume dairy and gluten.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 10 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 4 eggs
- 4.2 oz sugar
- 1/2 lemon
- 1 cup rice cream (gluten-free)
- 2 1/3 cups gluten-free rice flour
- 1 tsp baking powder (gluten-free)
- 2 apples
- 1 pinch salt
Tools
- 1 Mixer
- 3 Bowls
- 1 Knife
- 1 Spatula
- 1 Plumcake mold
Steps
Separate the yolks from the whites. Whip the egg whites until stiff and set aside.
Beat the eggs with sugar, salt, and lemon zest using an electric mixer until fluffy and light yellow, about 5 minutes.
Gradually add the cream while continuing to beat at medium speed.
Finally, add the sifted flour with baking powder.
Peel the apples and slice them thinly, place in a bowl, and sprinkle with lemon juice.
Grease and flour a 12×4 inch plumcake mold.
Pour the mixture and decorate with the apple slices.
Bake at 350°F for about 40 minutes.
Cool and unmold.
Dust with some powdered sugar.
Advice
Rice cream can be replaced with coconut or soy cream.
It keeps for 3 days in a cake container.
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