Two-tone gluten-free cake, a delicious idea for breakfast made with rice flour. I love experimenting in the kitchen and I often find myself preparing ideas for friends who have intolerances. In this case I decided to make this cake completely gluten-free using a new pan and, above all, after thoroughly cleaning my oven. I won’t dwell on the strictly medical side because I would likely make mistakes using inappropriate terms, but with this recipe I simply hope to give my followers (and others) a nice idea to copy. Below I leave a couple of serving ideas and at the end of the recipe I’ll answer the most common questions on this topic.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 40 Minutes
- Portions: 9.5-inch pan
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 1 3/4 cups (about 7.8 oz / 220 g) rice flour
- 6 tbsp (about 1.1 oz / 30 g) unsweetened cocoa powder (gluten-free)
- 1/3 cup (about 1.8 oz / 50 g) potato starch (gluten-free)
- 1 packet (about 8 g) baking powder (gluten-free)
- 3/4 cup (about 5.3 oz / 150 g) granulated sugar
- 3/4 + 2 tbsp cup (about 7 fl oz / 200 ml) lactose-free milk
- 1/2 + 1 tbsp cup (about 4.4 fl oz / 130 ml) sunflower oil
- 1 pinch fine salt
Tools
- 1 Electric whisk
- 1 Bowl
- 2 Small bowls
- 1 Sieve
- 1 Springform pan
- 1 Spoon
Steps
To make the Two-tone gluten-free cake, beat the eggs with the sugar and a pinch of salt in a large bowl for about two minutes until the mixture is pale and frothy.
Add the sunflower oil and the milk and mix for a few moments. Then add the rice flour together with the potato starch and the sifted baking powder. Work the batter and divide it into two bowls.
Set aside the lighter batter while in the other bowl add the sifted cocoa. Mix very well until you obtain a smooth, even batter. In a lightly oiled and dusted springform pan (dust with rice flour), pour one tablespoon of batter at a time alternating the light and dark batters, starting from the center. Continue until all the batter has been used.
Bake in a preheated convection oven at 356°F for 40 minutes or until fully cooked, on the middle rack. To check for doneness, insert a toothpick: if it comes out clean the cake is ready. Let it cool slightly before removing it from the pan. The Two-tone gluten-free cake will stay soft and delicious, well covered, for 4–5 days in a cool place away from light and heat sources.
FAQ (Questions and Answers)
How can I substitute rice flour?
With almond flour or oat flour, which have a similar structure. You can also use potato starch.
Can I fill the cake once it’s baked?
Yes, especially with gluten-free creams or jams. If you want to make it moister you can brush it with milk or orange juice.
