Today I present a delicious soft cakewithout gluten or lactose, with a very inviting aroma and rustic taste given by the presence of corn flour. It’s a real treat to prepare for breakfast, a snack, or a sweet coffee break. This delicious and easy dessert can be enriched with cocoa, chocolate chips, nuts, and so on. It can also be filled with jam, hazelnut cream, etc… The gluten-free and lactose-free cake is so good that it can be enjoyed by the whole family. For the preparation of this delight, I was inspired by a recipe from ‘Il Cucchiaio d’Argento’ which I modified according to my needs and tastes; you will find the original here.
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 3 1/3 cups gluten-free flour
- 3/4 cup corn flour
- 3 medium whole eggs
- 3/4 cup granulated sugar
- 3/4 cup vegetable oil
- 7/16 cup lactose-free milk
- 1 packet gluten-free baking powder
- 1/4 teaspoon vanilla (In paste)
- 1 tablespoon Strega liqueur (or grated citrus zest)
- 1 pinch fine salt
- as needed lactose-free butter for greasing
Tools
- 1 Pan square or round 9.5 inches.
- 1 manual whisk
Preparation
Regarding the gluten-free flour: we can use rice flour, a universal gluten-free flour mix, or a gluten-free dessert mix, but in the latter case, we will not use the baking powder, as it’s already included.
Grease a pan with lactose-free butter and line it with baking paper; this way, the baking paper won’t move.
Preheat the oven to 340°F
Pour the sugar and eggs into a bowl and whip them together until you get a fluffy mixture.
Slowly add the milk, the liqueur (or the citrus zest), and the oil, mixing with a whisk, from bottom to top.
Finally, add the gluten-free flour, corn flour, baking powder, vanilla, and salt, always mixing with the whisk from bottom to top.
As soon as the ingredients are perfectly mixed, pour the mixture into the pan and bake the soft gluten-free and lactose-free cake, on the central shelf, for about 40/45 minutes, depending on the type of oven.
To check if it’s done, pierce the cake with a long skewer stick; if it comes out dry, turn off the oven and take out the cake immediately, to prevent the residual heat from drying the cake too much. Otherwise, extend the baking time by a few more minutes.
Let the gluten-free and lactose-free cake cool on a rack before slicing it.
