Preparing a spongy vegan cake is very simple if you have the right recipe. That is why in recipes, we are going to explain this time how to make a great gluten -free sponge cake and without egg with which to delight the palate of the whole family. It is a celiac cake with cornstarch and delicious rice flour that can also try lactose intolerant since it does not carry dairy. Try it and tell us what perishes you.
| 🚻 8 Diners | 🕘 45m | 🍵 Breakfast | 🤯 Difness Low |
| Ingredients to make gluten -free cake and without egg: |
| 75 grams of cornstarch or fine cornmeal 150 grams of riceme 100 milliliters of extra virgin 150 milliliters of vegetable milk ½ teaspoon of ground cinnamon 1 pinch of salt sugar sugar Glass |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make gluten -free cake and without egg:
1. The first step to prepare this gluten-free cake and without eggs is to preheat the oven to 200 ºC to have it ready later.
2. In a bowl we mix vegetable milk with sugar and olive oil, and stir well.
Trick: You can use the vegetable milk you prefer to make this cake without egg and gluten -free such as soy milk, rice, almonds, etc …
3. Add the rice flour and the cornstarch sifted to the bowl along with the gasifying or yeast envelope, the pinch of salt, the cinnamon powder, and the lemon zest and mix everything again with the help of some rods so that it does not lumps remain.
Trick: If you want to do for example a yogurt sponge cake or a gluten -free chocolate sponge cake, this is the time to add the dust, yogurt or taste or the taste you want to give it.
4. Once we have the mass of gluten-free sponge, without eggs and lactose, we lined a removable round mold with film paper, we grease it well and pour the dough inside.
5. We open the oven, we lower the temperature to 180 ºC, introduce the mold and bake the gluten-free cake and lactose for about 35 minutes.
Trick: To check if it is done, we click the center of the celiac cupcake with cornstarch with a stick and if it comes out clean, it is already well cooked.
6. Once baked, we take out the spongy vegan cake out of the oven and let it cool in a rack before unmolding it. Finally, sprinkle some icing sugar on top and serve.
