If you're looking for a light, airy, and completely wheat-free cake, this recipe is the perfect solution. Made with rice flour, almond milk, and coconut oil, this cake is not only easy to prepare but also packed with a delicate sweetness and a moist, tender crumb. Whether you're avoiding wheat for dietary reasons or simply want to try something new, this gluten-free delight is a must-bake. Enjoy it for breakfast, as a snack, or as a simple dessert with your favorite toppings!
Ingredients and Their Roles
- 3 eggs – Provides structure and helps create a light, fluffy texture.
- 1 cup coconut oil – Adds moisture and richness while keeping the cake dairy-free.
- 1 cup almond milk – Enhances softness and keeps the cake tender.
- 2 cups rice flour – A fantastic wheat-free alternative that gives the cake a soft, slightly chewy texture.
- 1 cup brown sugar – Adds sweetness and a subtle caramel-like depth of flavor.
- 1/3 teaspoon baking powder – A leavening agent that helps the cake rise.
- 1 teaspoon vanilla extract – Enhances the flavor with a warm, aromatic touch.
Step-by-Step Instructions
Step 1: Prepare the Oven and Ingredients
Preheat your oven to 356°F (180°C). Grease a cake pan with coconut oil and lightly dust it with rice flour to prevent sticking.
Step 2: Beat the Eggs and Sugar
In a mixing bowl, whisk together the eggs and brown sugar until the mixture becomes smooth and slightly frothy. This step helps incorporate air, contributing to the cake’s fluffiness.
Step 3: Add the Wet Ingredients
Pour in the coconut oil and almond milk, stirring well until fully combined. This ensures even moisture distribution throughout the batter.
Step 4: Incorporate the Dry Ingredients
Gradually add the rice flour, mixing continuously to avoid lumps. Stir in the vanilla extract and baking powder, ensuring everything is well blended into a smooth batter.
Step 5: Bake the Cake
Pour the batter into the prepared cake pan, spreading it evenly. Bake for about 30 minutes, or until the cake turns golden brown and a toothpick inserted in the center comes out clean.
Step 6: Cool and Serve
Once baked, allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack. Serve warm or at room temperature with fresh fruit, a drizzle of honey, or a dusting of powdered sugar.
Why You'll Love This Recipe
- Completely wheat-free and gluten-free, making it suitable for various dietary needs.
- Easy to make with simple ingredients you likely already have in your pantry.
- Soft, fluffy, and moist, perfect for any time of day.
- Versatile and customizable – add cinnamon, nutmeg, or even chocolate chips for a unique twist.
Pro Tips for the Best Wheat-Free Cake
- Sift the rice flour before adding it to prevent clumping and ensure a smooth batter.
- Don't overmix the batter, as this can result in a dense cake instead of a light and fluffy one.
- Check for doneness by inserting a toothpick in the center—if it comes out clean, the cake is ready!
This super fluffy wheat-free cake is a fantastic go-to recipe for anyone seeking a simple, satisfying treat. It's naturally sweet, incredibly moist, and pairs wonderfully with tea, coffee, or fresh fruit. Try it today and enjoy a delicious, homemade gluten-free cake that everyone will love!