The 5-minute cake with rice flour is an extremely easy and quick dessert, in fact, it is prepared in 5 minutes using an immersion blender. The texture of this cake is super soft and it keeps for up to 5-6 days. Besides being naturally gluten-free and lactose-free, it also has a reduced nickel content. The rice flour can be replaced half with hulled white sorghum flour for a more rustic taste.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 eggs
- 1/2 cup sugar
- 1/2 cup rice oil
- 1 3/4 cups gluten-free rice flour
- 1 tsp cream of tartar (gluten-free)
- 1/2 tsp baking soda
- 1 lemon zest
Tools
- 1 Cup
- 1 Immersion blender
- 1 Bowl
- 1 Whisk
- 1 Cake pan
Steps
Pour the oil into the cup, add the eggs and sugar, and then blend with the immersion blender until you get a smooth and homogeneous mixture.
Sift the flour into a bowl. Pour the egg, oil, and sugar mixture over the flour.
Mix with a whisk then add the grated lemon zest and the leavening agents.
Combine well and pour into a previously oiled 9-inch cake pan. Bake in a preheated static oven for 35-40 minutes at 350°F.
Remove from the oven and let cool. Transfer to a serving plate and dust with powdered sugar.
ATTENTION: refer to the Italian Celiac Association guide and read the ingredients carefully, to ensure they do not contain gluten contamination
Advice
You can replace half the rice flour with sorghum flour for a more rustic taste.
It keeps for 5-6 days in a cake container.
Cream of tartar and baking soda can be replaced with 7 g of baking powder.
Cream of tartar and baking soda can be replaced with 7 g of baking powder.
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