The two-tone plumcake with rice flour is an easy-to-make dessert suitable for the whole family’s breakfast. I don’t have any intolerances, but sometimes my guests do, so I need to offer desserts suitable for their needs. Today I decided to use the rectangular mold just because the slices turn out better once cut. If you want, you can also dust the cake with powdered sugar once it’s cool.
If you like plumcakes, don’t miss these other recipes.
- Difficulty: Very Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Two-tone Plumcake with Rice Flour
- 2 eggs
- 1 1/2 cups rice flour
- 1/3 cup gluten-free potato starch
- 3/4 cup sugar
- 1/3 cup vegetable oil
- 1/3 cup milk (replace with rice or soy milk)
- 1/4 cup unsweetened cocoa powder
- 1 packet gluten-free baking powder
Steps for Two-tone Plumcake with Rice Flour
Crack the eggs into a bowl, add the sugar, and whisk until you get a light and fluffy mixture.
Gradually add the oil and milk, continuing to whisk at low speed.
Slowly add the rice flour, gluten-free potato starch, and baking powder. Mix well so that all ingredients are well blended.
Divide the mixture into two parts. Add the cocoa to one part and whisk until you get a smooth and lump-free cream.
Line the plumcake mold with parchment paper or grease and flour it with rice flour, pour in the white mixture and level it with a spatula.
Pour the cocoa mixture over the white mixture, and use a long skewer to create a swirl by mixing the two mixtures.
Bake in a preheated oven at 350°F for about 35/40 minutes. Always do the skewer test before removing your cake from the oven.
Remove from the oven and let the plumcake cool before decorating it with powdered sugar and serving it at the table.
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