The oil cake with rice flour is a soft breakfast cake that can also be filled with jams and preserves. This cake is made with extra virgin olive oil and rice flour, making it suitable for both celiacs and lactose intolerant people.
Discover also other gluten and lactose-free dessert recipes:
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 25 Minutes
- Portions: 8-10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter, Spring, Summer
Ingredients
- 2.1 oz sugar (up to 120)
- 3 eggs
- 5 tbsp extra virgin olive oil
- 1.6 cups gluten-free rice flour
- 0.2 cups gluten-free corn starch (maizena)
- 2 tsp gluten-free baking powder
- 0.5 cups milk (lactose-free or plant-based with lactose less than 0.01%)
- 0.7 oz sliced almonds
Tools
- 1 Bowl
- 1 Mixer
- 1 Pan – springform pan 8-9 inches with removable bottom
- 1 Spatula
Procedure
Sift the flour with the corn starch and baking powder. Beat the eggs with the sugar until the mixture is light and fluffy. Continue beating and add the oil gradually.
Add the sifted flour little by little, alternating with the milk.
Oil a mold and pour in the mixture. Sprinkle with sliced almonds and bake in a preheated oven at 340°F for about 30 minutes.
Do the toothpick test; if it doesn’t come out dry, continue baking for another 5 minutes. Remove from the oven and let cool.
Unmold and decorate with powdered sugar.
WARNING: consult the Italian Celiac Association directory and read the ingredients carefully to ensure they are free from gluten contamination
Tips
Keep for 3-4 days in a cake container.
Can be flavored with lemon, vanilla, cinnamon.
Recipes with Rice Flour
Upside-Down Cake with Rice Flour
Lemon Cupcakes with Rice Flour
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