The light gluten-free cake is a very soft dessert with very little oil, just one tablespoon, ideal for those who want to enjoy a healthy and light dessert. This cake, in addition to being gluten-free, is also lactose-free, made only with plant-based products. Enrich it with dark chocolate chips or raisins previously softened in rum. It can also be filled with various jams and marmalades.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 3/4 cups gluten-free rice flour
- 1/3 cup gluten-free potato starch (or gluten-free tapioca starch)
- 4 eggs
- 2 tsp sunflower oil
- 1/3 cup sugar
- 1/2 cup unsweetened almond milk (gluten-free)
- 1/2 cup soy yogurt
- 1 tbsp gluten-free baking powder
Tools
- 2 Bowls
- 1 Mixer
- 1 Pan
Steps
Separate the yolks from the whites. Beat the egg whites until stiff using a high-speed electric mixer. Beat the yolks with the sugar until the mixture is light and fluffy. Add the yogurt and oil, then mix with beaters.
Combine the flours alternately with the almond milk while continuing to mix with beaters at low speed.
Finally, add the baking powder.
Add 1/3 of the egg whites and mix with a spatula in an upward motion to avoid deflating the mixture.
Finish with the egg whites and pour into a 9-inch pan previously oiled. Bake at 340°F for 35 minutes in a preheated oven. Remove from oven and let cool before turning out.
ATTENTION: consult the Italian Celiac Association manual and carefully read the ingredients to ensure they are gluten-free.
Advice
Potato starch can be replaced by tapioca starch.
Additionally, plant-based milk and yogurt can be replaced by cow or goat’s milk and yogurt.-
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