Many have asked me for recipes with rice flour, naturally gluten-free so I tried this rice flour plumcake flavored with coffee and some chocolate chips, soft and delicious, perfect for everyday breakfast and snacks. Soft and fragrant, made with yogurt, a real treat suitable for everyone.
If you like soft breakfasts made with all-purpose flour I recommend trying the lemon plumcake, the cloud ring cake or the dad’s ring cake.
OTHER SOFT DESSERT RECIPES
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 8People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the rice flour plumcake
- 3 eggs
- 3/4 cup sugar
- 1 3/4 cup rice flour
- 1 3/4 cup potato starch
- 3/4 cup plain yogurt
- 3 1/2 tbsp strong coffee
- 1/3 cup vegetable oil
- 3/4 cup dark chocolate
- 1 packet baking powder
- 1 tsp vanilla extract
- 1 pinch salt
- 1 tbsp powdered sugar
Tools
- Electric Whisks
- Loaf Pan 12 inches
Steps for preparing the rice flour plumcake
Break the eggs and collect them whole in a bowl. Whip them by adding the sugar until they are light and foamy. While still working with the electric whisks, gradually add the vegetable oil. You should achieve a fluffy mixture.
Combine the rice flour, potato starch, and sifted baking powder. Mix the yogurt with the cold coffee and add it to the mixture. Stir until you have a homogeneous mixture. Finish with the salt, vanilla, and chocolate chips or coarsely chopped chocolate.
Line a loaf pan (mine is 12 inches long) with parchment paper. Pour the mixture in and bake in a static oven at 350°F for about 45 minutes, doing the toothpick test anyway. Let it cool completely, remove from the mold, and serve with powdered sugar.
Storage
You can store it under a glass dome for 3-4 days.
You can store it under a glass dome for 3-4 days.
