I’ve been searching for a cake recipe that didn’t include eggs, gluten, diary and sugar for quiet a long time now but in vain.
I knew how I could replace eggs, but then the recipe called for sugar! Another one would be sugar free but with a lot of eggs… When you have one intolerance (for example eating “gluten-free” isn’t that much of a challenge anymore), it’s quiet easy to find a recipe that replaces one of the usual ingredients. But when you have them all!… This is the case for my niece and for her 13th birthday I really wanted to make her a “real” Birthday cake. And I did 🙂 I found after hours of search, a recipe that could be the basis for some alterations that would fit her needs. I’m very happy to share the result with you as it may help some one in the same situation 🙂 So here it is, the first cake my niece ate since 4 years…
- 100 gr rice flour
- 105 gr potato starch
- 236 ml rice milk
- 1 vanilla pod
- 340 gr (1 cup) rice syrup or honey
- 75 gr margarine (I used sunflower oil margarine)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon vinegar
For glaze and garnish
- 1 ripe mango
- 250 ml coconut cream kept in the fridge
Preheat oven at 180°c
- Heat the rice milk in a saucepan with the vanilla pod for 8-10 minutes. Remove it and let cool.
- Beat together the milk, rice syrup (or honey), and margarine.
- Mix in another bowl the flours, baking soda and salt.
- Add carefully the dry ingredients to wet. Do not over-beat as doing so would make the cake too dense.
- Bake for about 20-30 minutes until a toothpick inserted in the middle comes out clean.
- To make the mango glaze, just pulse the peeled mango cut into pieces into a fine puree. Spread on the cake.
- 15 minutes before whipping the cream, place the bowl and whisk in the fridge.
- Pour the cold coconut cream in the bowl and beat on high speed until it thickens. Add some rice syrup if wanted and beat until soft peaks form. Decorate and serve.