The gluten-free and lactose-free birthday cake is the ideal solution to easily make homemade desserts for important occasions that meet the needs of those who cannot consume gluten and lactose.
To prepare it, I do not use a ready-made flour mix, but rather ground almonds and potato starch, thus obtaining a final product that is not only gluten-free but also tasty and nutritious.
As a filling, I made a custard with corn flour and unsweetened plant-based milk, also prepared by me at home in a simple and economical way, starting only from water and the almonds we will use for the cake.
This cake will surely be a success, as the taste of almonds will emerge delicately but perceptibly, and you won’t miss the classic flour and milk for desserts. Since we are all used to these ingredients, we must try to find substitutes for them so that we don’t miss them too much.
When making gluten-free and lactose-free desserts at home, it is important to also check the components of each ingredient, to prevent the risk of gluten and lactose reaching our dessert from these sources if not properly monitored.
Try this cake, and you will be proud of the work done with love for your loved ones or yourself.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 1 Hour
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Energy 288.89 (Kcal)
- Carbohydrates 33.56 (g) of which sugars 14.89 (g)
- Proteins 6.58 (g)
- Fat 16.01 (g) of which saturated 2.14 (g)of which unsaturated 13.19 (g)
- Fibers 2.36 (g)
- Sodium 68.34 (mg)
Indicative values for a portion of 121 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 7 oz almonds (without skin plus 2 oz of almonds with skin)
- 2/3 cup sugar
- 2/3 cup potato starch
- 1/3 cup cornstarch (cornflour)
- 3 eggs (medium)
- 1/4 cup sunflower oil
- 1/2 packet baking powder
- lemon zest (from one large lemon)
- 1/2 packet vanillin
- 1 quart almond milk (unsweetened)
- 1 cup cornstarch (cornflour)
- 4 egg yolks
- 1/2 cup sugar
- 1 packet vanillin
Tools
- 1 Cake Pan 9 inches
- 1 Electric Beater
- 1 Spatula
- 1 Small Pot
- 1 Whisk
- Piping Bag with Decorative Nozzles
- 1 Blender
Preparation
Per prepare the gluten-free and lactose-free birthday cake, if you decide to make the plant-based milk at home, soak the peeled and coarsely chopped almonds in a liter of water overnight.
Good results can also be achieved with a soaking time of a couple of hours. In this case, I recommend slightly heating the water before adding the almonds to help release their flavor into the water.
After the designated time, remove the almonds, blend them, and put them back into the soaking water.
Then strain, pressing the almonds to release as much liquid as possible.
In this way, you will have obtained both the unsweetened plant-based milk and chopped almonds to use for the cake.
Now proceed to prepare the cake.
Separate the egg yolks from the whites and beat the whites until stiff with the electric beaters.
In another bowl, beat the yolks with the sugar until you get a light mixture.
Add to the yolks the sunflower oil, the already ground almonds that we filtered, potato starch, cornflour, grated zest of an organic lemon, vanillin, sifted baking powder, and mix.
Finally, add the egg whites, incorporating them into the mixture with a spatula or silicone spatula, using motions from the bottom to the top.
Pour the mixture into a non-stick pan (preferably springform) with a diameter of 9 inches, greased with sunflower oil.
Bake on the middle/lower level of the preheated oven at 350°F, for about 30 minutes, static function. Perform the toothpick test before removing from the oven.
Then turn off the oven, slightly open the door, and leave the cake in the oven for another 5 minutes.
Once out of the oven, let it cool a little and then gently remove it from the mold, allowing it to cool on a rack.
At this point, take care of the custard. For the recipe click here.
After it has cooled, take the cream and beat it with the electric beaters until a silky effect is achieved.
Meanwhile, toast at 300°F, 2 oz of almonds with skin. When they are evenly golden but not burnt, remove them from the tray and let them cool.
Cut the cold cake in half, moderately wet the base with water and sugar to taste, fill with about half of the cream.
Cover with the other layer of cake, wet it too without overdoing it, and then cover the entire cake with cream, saving a few tablespoons for the decorations.
Chop the toasted almonds more or less coarsely, depending on taste, then adhere this crumble all around the cake and if desired on some parts of its surface.
Using a piping bag with a flower nozzle, finally create the decorative puffs with the cream.
The gluten-free and lactose-free birthday cake is now ready.
Keep in the fridge for at least a couple of hours before serving. It’s even better the next day.
Storage
In the fridge, well-covered in a cake container, for 2-3 days.
In the fridge, well-covered in a cake container, for 2-3 days.
Here is a selection of products that are definitely useful for making desserts. Many of these have been purchased and tested by me personally. To view the recommended products click here.
Here is a selection of products that are definitely useful for making desserts. Many of these have been purchased and tested by me personally. To view the recommended products click here.
