Gluten-free cake

Name: Gluten-free cake
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Ingredients: Rice flour 1 &frac13; cup; Almond flour &frac13; cup; Gluten free potato starch 6 tbsp; Eggs (about 4) 7.8 oz; Sugar 0.9 cup; Sunflower seed oil 10 ½ tbsp; Gluten free powdered yeast for sweets 3 ¾ tsp; Lemon peel 1; Vanilla extract to taste; Fine salt to taste

it de es fr br

Gluten Free
Lactose Free
Vegetarian

Difficulty: Easy
Prep time: 15 min
Cook time: 45 min
Serving: 8
Cost: Low

PRESENTATION

In Italy, the gluten-free cake is a true gem—seriously. It’s not just for those avoiding gluten; it’s for anyone who loves a delicious dessert. You gotta try it. The mix of rice flour, almond flour, and potato starch creates this tender, moist crumb that really stands out in gluten-free baking. You’ll find the secret in the fresh scents of vanilla and lemon zest. When it's in the oven, oh man, the aroma fills your kitchen—really hard to resist. Using seed oil? Smart move. It keeps the cake soft and yummy for days—which is great if you want leftovers that taste just as good later.

Being both gluten and lactose-free means it's a treat for just about everyone, making this gluten-free cake recipe perfect for gatherings. Across Italy, you'll see different spins on it, from orange zest-infused versions in Sicily to jam-filled creations up north. And look, some folks keep their gluten-free cake simple with just a dusting of powdered sugar. Others go all out with creamy fillings or a touch of homemade gluten-free frosting.

This cake pairs super, super well with fruit, whipped cream, or a scoop of gelato—that’s how you keep it authentically Italian. Here's the deal: no fancy gluten-free cake mix or rare ingredients needed. Just regular gluten-free cake ingredients that whip up something special and really, really tasty. For newbies to gluten-free baking, this recipe is, I gotta say, a comforting choice. It’s light, fluffy, and sweet every single time. Whether it’s a birthday, afternoon treat, or just 'cause you’re craving something homemade, this cake fits the bill.

Embracing the Italian spirit of making food accessible, this gluten-free cake doesn’t feel like a compromise—it’s just plain good food. For real. It’s all about enjoying life’s simple joys, and this cake is just that—really, a great addition to any occasion.

How to prepare Gluten-free cake

To prepare the gluten-free cake, pour the eggs and sugar into a large bowl 1. Using electric beaters, beat the eggs with the sugar 2 until you get a well-whipped mixture. When it is light and frothy, add the seed oil slowly, continuing to work with the electric beaters 3.

Add the vanilla extract 4, grated lemon zest 5, and a pinch of salt 6.

Work again for a few seconds 7. Sift the rice flour 8 and baking powder 9 into the batter.

Mix with a hand whisk from the bottom up with slow and precise movements 10. Also, add the sifted potato starch 11 and almond flour 12.

Mix with a hand whisk 13 to fully incorporate the powders, until you obtain a smooth and homogeneous batter 14. Transfer the mixture to an 8-inch diameter pan lined with parchment paper or greased and floured with rice flour 15.

At this point, bake in a static oven at 350°F for 45-50 minutes 16. Always do the toothpick test before removing the cake from the oven 17. Let it cool slightly, then remove your gluten-free cake and sprinkle with powdered sugar 18!