The lactose-free and gluten-free birthday cake is the ideal solution for making at home, with simplicity, desserts for important occasions that meet the needs of those who cannot consume gluten and lactose.
To prepare it, I do not use a premixed flour blend, but rather ground almonds and potato starch, thus obtaining a final product that not only contains no gluten, but is also tasty and nutritious.
As a filling, I made a custard with cornflour and unsweetened plant-based milk, also prepared simply and economically at home, using only water and the almonds we will use for the cake.
This cake, I assure you, will be a success, with the taste of almonds emerging delicately yet noticeably, and you won’t miss the usual dessert flour and milk. In fact, we are all used to these ingredients, so we must try to find substitutes for them that do not make us miss them too much.
When making gluten-free and lactose-free desserts at home, it is also important to check the components of each ingredient to prevent them from entering our dessert from these sources, if not properly checked.
Try this cake, and you will be proud of the work done with love for your loved ones or for yourself.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 1 Hour
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Energy 288.89 (Kcal)
- Carbohydrates 33.56 (g) of which sugars 14.89 (g)
- Proteins 6.58 (g)
- Fat 16.01 (g) of which saturated 2.14 (g)of which unsaturated 13.19 (g)
- Fibers 2.36 (g)
- Sodium 68.34 (mg)
Indicative values for a portion of 121 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 3/4 cups almonds (blanched plus 60 grams (2 oz) unblanched almonds)
- 2/5 cup sugar
- 1/2 cup potato starch
- 1/3 cup corn starch (cornflour)
- 3 eggs (medium)
- 3 1/2 tbsp sunflower oil
- 1/2 packet baking powder
- lemon zest (from a large lemon)
- 1/2 packet vanillin
- 4 1/4 cups almond milk (unsweetened)
- 1 cup corn starch (cornflour)
- 4 egg yolks
- 1/2 cup sugar
- 1 packet vanillin
Tools
- 1 Cake Pan 9.5 inches (24 cm)
- 1 Electric Whisk
- 1 Spatulas
- 1 Small Pot
- 1 Hand Whisk
- Piping Bag with Decorative Nozzles
- 1 Blender
Preparation
Per to make the gluten-free and dairy-free birthday cake, if you decide to make the plant-based milk at home, the night before put the blanched and coarsely chopped almonds in soaking in a liter of water.
Good results are also obtained with a soak of a couple of hours. In this case, I recommend slightly warming the water before putting in the almonds, to help release the almond flavor into it.
After the set time, strain the almonds, blend them and put them back in the soaking water.
Then strain, pressing the almonds a little to release as much water as possible.
This way, we have obtained both the unsweetened plant-based milk and ground almonds to use for the cake.
Now proceed to prepare the cake.
Separate the egg yolks from the whites and beat the whites to stiff peaks using an electric whisk.
Separately, beat the yolks with the sugar until you get a light mixture.
Add to the yolks the sunflower oil and follow with the pre-filtered ground almonds, potato starch, corn starch, grated zest of an organic lemon, vanillin, sifted baking powder, and mix.
Finally, add the egg whites, incorporating them into the mixture with a spatula or silicone spatula, using upward movements.
Place the mixture in a non-stick pan (preferably springform) with a diameter of 9.5 inches (24 cm) and greased with sunflower oil.
Bake in the middle/lower level of the preheated oven at 356°F (180°C) for about 30 minutes, static function. Perform the toothpick test before removing.
Then turn off the oven, slightly open the door, and leave the cake in the oven for another 5 minutes.
Once out of the oven, let it cool slightly and then gently remove it from the mold to cool on a rack.
At this point, take care of the custard. For the recipe click here.
After it has cooled, take the cream and beat it with an electric whisk until smooth.
Meanwhile, toast in the oven at 302°F (150°C), 60 grams (2 oz) of unblanched almonds. When they are evenly golden, but not burnt, remove them from the baking tray and let them cool.
Cut the cooled cake in two, moderately wet the base with water and sugar to taste, fill with about half of the cream.
Cover with the other cake disc, wet it as well without overdoing it, then cover the entire cake with cream, leaving a few tablespoons aside for decoration.
Blend the toasted almonds roughly, according to taste. Then adhere this crumble all around the cake and, if desired, on some parts of its surface.
With the help of a piping bag equipped with a flower nozzle, finally create decorative rosettes with the cream.
The gluten-free and dairy-free birthday cake is now ready.
Refrigerate for at least a couple of hours before serving. It’s even better the next day.
Storage
In the fridge, well-closed in a cake container, for 2-3 days.
In the fridge, well-closed in a cake container, for 2-3 days.
Here is a selection of products that are definitely useful for making desserts. Many of them have been bought and tested by myself. To view the recommended products click here.
Here is a selection of products that are definitely useful for making desserts. Many of them have been bought and tested by myself. To view the recommended products click here.
