Gluten-free ACE cake, a wonderfully fragrant cake with carrots, orange, and lemon, gluten-free, butter-free, and lactose-free.
A light, soft, and moist cake perfect for a snack that everyone will love!!
Shall we see how to prepare it?
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 cups Gluten-free cake flour
- 4 eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 2 carrots
- 1 lemon
- 1 orange
- 2 tsp baking powder
- 1 pinch salt
Steps
First, preheat the oven to 350°F.
Prepare a 9-inch pan lined with parchment paper or greased and floured.
Wash the orange and lemon well, and grate the zest, then squeeze the juice. Peel the carrot and cut it into chunks. Place everything in a food processor along with the oil and blend until creamy.
Separate the egg whites from the yolks, beat the whites to stiff peaks gradually adding half of the sugar and set aside.
In another bowl, mix the yolks with the remaining sugar, add a pinch of salt and the carrot cream, when well combined, add flour and baking powder while continuing to mix with a whisk.
Finally, gently fold in the beaten egg whites, being careful not to deflate them.
Pour into the pan and bake at 350°F for about 50 minutes. Always perform the toothpick test to check if it’s done before removing from the oven, then let it cool completely before removing from the mold.
Once cool, dust with powdered sugar to taste.
The gluten-free ACE cake keeps for three or four days and will always stay softer if stored in a cake container.
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👉 If you prefer a DIY flour mix instead of ready-made mixes, you can replace it with 60% rice flour, 20% corn starch, and 20% potato starch. Always make sure that the package shows the crossed-out ear symbol and the gluten-free label.
👉 For the version WITH gluten, you can simply replace the flour mix with all-purpose flour in the same quantity
