Rice flour Sponge Cake
Well, sponge-ish anyways. Gluten & dairy free, ready within an hour.
It was my husband’s birthday earlier this week, and we’ve been celebrating him since last Saturday(he’s a very very very well loved man🫶🏾)
He says he loves seeing the sparkle in my eye when I hee-hee & haa-haa in the kitchen, so I wanted to bake him a cake since he’d really love that. I asked him if he has a favourite cake and he said “my dad’s carrot cake, but I’d be happy if you made something I haven’t tried before, and also something I could share with you that won’t hurt your gut” (aka, something low gluten and without dairy hahaha. Bless his heart)
So I tried out a sponge-ish cake using rice flour and prayed to God it turned out.
You’re reading this now, so it did in fact turn out 🫶🏾
(Disclaimer; baking is so not my thing, but I miss eating baked goods without having to spend lotsa money for gluten free ready to eat baked goods, so I’ve been playing around with that. Cooking will always be the thing I enjoy the most.)
Anyways, let’s get into it:
Ingredients:
340 grams (1 cup) rice flour
170 grams (1/2 cup) white sugar
12 grams (2 tsp) baking powder
4 eggs at room temperature
40 grams (3 tbsp) (oat) milk
30 grams (2.5 tbsp) avocado oil
6 grams (1 tsp) vanilla extract
Directions:
The prep;
Set your oven to 350 degrees and let it preheat.
In a small bowl, mix your oil and milk together and microwave it for about 15 seconds and set to the side.
Whisk your 4 eggs until a little frothy, and then add your sugar to it and whisk it all together until the mixture is fluffy (about 5-7 minutes of whisking by hand) till it looks like this:
Slowly add your flour in the egg mixture, mixing together and using a spatula to scrape the bottom of your bowl to ensure that everything is mixed in.
Add the vanilla to the milk & oil that you warmed up and then add those three to the egg & flour mixture.
Mix very well to ensure the oil doesn’t stick to the bottom of your bowl.
Your batter is ready to be put in the oven.
I oiled my baking pan with same avocado oil to ensure nothing gets mixed, just in case, before pouring my batter into it.
Bake at 350 F for about 35 minutes.
To see if your cake is really ready, use a clean toothpick and stick it in the middle of the cake and pull it out. If nothing sticks, your cake’s done. If it comes out with dough, your cake’s not quite done yet.
Remove from the pan, place upside down and let it cool down before eating!
Neither my husband nor I care for icing, so he wanted it topped with honey and fruits. I lathered a generous layer of honey on the cake, then added the fruits before he cut it into fun shapes and it was an incredible cake! It tastes good the day after, too!
Happy baking,
Hope you eat something good today even if you don’t make it yourself :)