The cake with rice and sorghum flour is a dessert with a rustic but delicate taste: tall and fluffy, it is perfect for breakfast and snack time. It’s also great filled with a good currant and berry jam. The cake with rice and sorghum flour is a lactose-free and gluten-free recipe perfect for those who are celiac. You often ask me for gluten-free recipes, but I don’t have the right skills and knowledge, and as I always say, I don’t like ready-made preparations and mixes. Instead, I love natural flours; I learned to know and appreciate them when I became intolerant, but putting them together in the right proportions isn’t easy; you have to calculate the ratios to get the “right” consistency. That’s why I happily follow the advice of those who are more experienced and I invite you to take a look at the recipes of Monica Bellin, an excellent colleague expert in gluten-free recipes. This delicious cake is hers, and I assure you that the result is surprising: you won’t even notice that it’s a cake with special and gluten-free flours. Try the cake with rice and sorghum flour!
- Difficulty: Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 2 eggs
- 150 ml oat milk (or cow's milk)
- 150 ml rice oil (or another oil of choice)
- 150 g sugar
- 3/4 cup whole grain rice flour
- 1 cup sorghum flour
- 1 packet baking powder
Tools
- 1 Mixer KitchenAid Artisan
- 1 Pan springform pan 9 inches
Steps
Before you start: check that the flours and baking powder have the certified “gluten-free” label. The original recipe calls for medium eggs. Mine were large because those were the ones I had in the fridge. The pan size indicated in the original recipe was 9.5 inches. I used a 9-inch one because I don’t have a 9.5-inch one. So you can choose to use either one based on what you have available.
In the mixer bowl, work the eggs with the sugar, then add the oat milk (or a plant-based drink of your choice or cow’s milk) and the rice oil or another oil of your choice. Combine the flours and the packet of baking powder. The mixture will be creamy and smooth. Pour it into the 9/9.5-inch pan greased and floured or lined with parchment paper (to see how to perfectly line a springform pan HERE you’ll find the tutorial) and bake in a preheated oven at 350 °F for 35 minutes. Always do the toothpick test before taking the cake out of the oven to check if it’s done. After removing the cake, let it cool before serving.
Curiosities
Sorghum is a cereal belonging to the grass family. Sorghum Vulgare is intended for human consumption and resembles corn a bit. Its seeds are used to make flour, which has a pale yellowish color and is rich in nutrients, antioxidants, minerals, and vitamins. It has a neutral and slightly sweet taste and is excellent for making cakes and cookies.
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