I baked the gluten-free lactose-free cake with an air fryer and it’s delicious. No need to envy other cakes with gluten and lactose found in my recipe book. As soft as a cloud and appetizing, it will be your favorite dessert, cooked even in the air fryer, but you can also make it in the traditional oven.
Read my tips for making a perfect cake in the air fryer like in the apple cake and prepare this cake yourself made with a homemade gluten-free flour mix, saving money compared to buying expensive ready-made mixes.
In my experience, the wattage of the air fryer plays a crucial role in the success of dishes cooked with this convenient appliance, especially for cakes and casseroles, but choosing the right pan is also important. A low-cost air fryer with 900-1200 watts won’t be able to perfectly cook the bottom of a cake, considering that the temperature of 320°F won’t be sufficient for the internal cooking of the batter in the 30-35 minutes provided. Therefore, I believe a good air fryer should have a minimum of 1500 watts up to 2000 watts. Meanwhile, for all air fryers, the suitable pans I recommend are those made of aluminum and carbon steel, as they are excellent heat conductors and cook dishes evenly.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8 Pieces
- Cooking methods: Air frying, Oven
- Cuisine: Italian
Ingredients
- 2.5 oz rice flour (fine, impalpable)
- 1.1 oz buckwheat flour
- 1.8 oz oat flour
- 1.8 oz potato starch
- 3.5 oz sugar
- 2 eggs (large)
- 0.4 cups lactose-free milk (or plant-based)
- 0.4 cups sunflower oil (also corn oil if desired)
- 1 pinch fine salt (this is never missing in my cakes)
- 0.3 oz instant yeast for desserts (1/2 packet)
- 1 packet vanilla powder
- to taste powdered sugar
Steps
In a bowl, weigh all powders: rice flour, buckwheat flour, oat flour, potato starch, sugar, instant yeast for desserts, vanilla powder, and the pinch of fine salt.
Open the center a bit and pour in: the two eggs, the milk, and the oil. With a fork, beat the eggs inside the bowl and incorporate the liquids with the flours. Mix well with the fork until you obtain a smooth and homogeneous mixture.
Grease and flour a cake pan with a diameter of 7-8 inches, or spray it with release spray, pour the mixture into the pan, and tap it gently on the work surface to release any bubbles.
Preheat the air fryer to 320°F for 3 minutes. Place the pan in the air fryer basket and bake the cake at 320°F for 30-35 minutes.
After 30 minutes, do the skewer test by poking in various points to check the complete cooking of the cake; if it comes out dry, it’s ready. Otherwise, continue cooking for another 5 minutes, which will depend a lot on the type of air fryer and the type of pan you used.
Let the cake cool in the pan and finally, by flipping it, remove it by placing it on the serving plate, finishing with a dusting of powdered sugar.
In the picture below, you can see the baking of the cake base at 320°F for 30 minutes made with my air fryer COSORI 5.5 liters, 1700 watts with an upper resistance, and Agnelli aluminum pan 8 inches in diameter. I tried to add some dark chocolate chips, but they all sank to the bottom, what a pity!!!
