The soft gluten-free cake is very simple to make. A perfect dessert for breakfast and beyond, you can choose to leave it plain or do as I did and enrich it with hazelnut cream before baking. The only precaution you need for this cake is to use room temperature ingredients (eggs and milk) so as not to affect the leavening.
If you forgot to take them out of the fridge, no problem, just immerse the eggs in hot water for a few minutes and heat the milk for a few seconds in the microwave or in a saucepan. Now come with me, let’s start having some fun.
Happy baking, Giusi.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 5 Minutes
- Portions: 5 People
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 1/4 cups Rice Flour
- 1/2 cup Potato Starch
- 1 tbsp Baking Powder
- 2/3 cup Granulated Sugar
- 1/2 cup Milk
- 1/2 cup Oil
- 3 Eggs
- 3 tbsps Hazelnut Cream
Steps
In a bowl, work the eggs with the sugar, also add the oil and then the milk.
Also add the rice flour, starch, and baking powder.
Mix all the ingredients well and then pour the mixture into a 8×8 inch or 8-9 inch diameter mold greased and floured or lined with parchment paper.
With the help of a spoon, arrange the hazelnut cream on top, creating lines.
Bake at 356°F in a preheated static oven for 30 minutes, always perform the toothpick test.
The soft gluten-free cake is ready to be enjoyed.
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