Super fluffy, easy-to-make wheat-free cake recipe
Delve into the world of gluten-free baking with our irresistible recipe for a super fluffy, wheat-free cake. Whether you’re navigating gluten sensitivities or simply eager to explore new culinary horizons, this recipe promises to deliver on both taste and texture without the use of traditional wheat flour. By harnessing the goodness of rice flour, almond milk, and other wholesome ingredients, this cake not only caters to dietary preferences but also ensures a delightful baking experience for all. Join us as we uncover the secrets to creating a cake that’s not just gluten-free but also wonderfully fluffy and delicious.
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Ingredients:
| Ingredients | Quantity |
|---|---|
| Eggs | 3 |
| Coconut Oil | 1 cup |
| Almond Milk | 1 cup |
| Rice Flour | 2 cups |
| Brown Sugar | 1 cup |
| Baking Powder | 1/3 tsp |
| Vanilla Extract | 1 tsp |
Instructions:
- Preheat the Oven
- Preheat your oven to 356 °F (180 °C).
- Mix Eggs and Sugar
- In a bowl, beat the eggs and brown sugar until smooth.
- Add Wet Ingredients
- Mix in the almond milk and coconut oil until well combined.
- Incorporate Dry Ingredients
- Gradually stir in the rice flour, ensuring there are no lumps.
- Add Flavoring
- Mix in the vanilla extract and baking powder.
- Prepare and Bake
- Grease a baking pan with rice flour and coconut oil. Pour the batter into the pan.
- Bake
- Bake the cake for approximately 30 minutes or until it turns golden brown and is soft.
