The 7 Jar Gluten-Free Cake is made only with rice flour and without industrial mixes, staying soft and moist for 4-5 days without drying out. Additionally, I reduced the amount of sugar from the regular version using just one jar of sugar instead of two. The yogurt can be plain, fruit-flavored, or plant-based or lactose-free for those intolerant to lactose. It’s a very versatile cake because it’s also great as a base to be filled with jams or various creams, or enriched with chocolate chips or candied fruit.
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- Difficulty: Very Easy
- Cost: Economic
- Preparation time: 20 Minutes
- Portions: 8-10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 jar yogurt
- 1 jar cornstarch (maizena) gluten-free
- 2 jars sugar (my recipe calls for 1)
- 1 jar corn oil
- 2 jars rice flour gluten-free
- 3 eggs
- 1 vanilla pod
- 1 lemon (grated zest)
- 8 g baking powder gluten-free
Tools
- 1 Bowl
- 1 Mixer
- 1 Spatula
- 1 Pan
Procedure
Break the eggs in a large bowl.
Add the sugar and aromas and whisk with an electric mixer until the mixture becomes light and frothy at maximum speed.
Continue to whisk and slowly pour in the oil.
Once the oil is finished, reduce the speed to 1 and add the yogurt.
Mix in the sifted flour with the cornstarch and baking powder.
Gently fold with a spatula to avoid deflating the mixture.
Bake at 350°F for 40-45 minutes in a 9-inch pan previously greased or oiled.
Perform the toothpick test, if not dry continue baking for another 5 minutes. Remove from the oven and let cool. Unmold and dust with powdered sugar
WARNING: check the Italian Celiac Association manual and read the ingredients carefully to ensure they are not contaminated with gluten
Tips
It keeps for 4-5 days in a cake container.
It keeps for 4-5 days in a cake container.
It keeps for 4-5 days in a cake container.
It keeps for 4-5 days in a cake container.
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