If I had to choose between all the types of cakes I love eating, lately, I would choose a cake that my body digests well instead of one that tastes amazing. But in this recipe, we are having both: a tasty and a light cake for sensitive people. I have tried many types of gluten-free flour to bake bread, cakes, pancakes, ... but they usually failed because of the texture or the weird aftertaste. With this post, I would especially like to thank the team of Schär for creating gluten-free flour and allowing sensitive people to enjoy sweets and baked foods.
Why I love this recipe
Having tried weird gluten-free flours that left an aftertaste of dry and expired cookies, this cake has what a normal cake, baked with wheat flour, has:
-a puffy texture: adding baking soda does work with Schär's flour
-soft texture: the cake does not get overcooked on the sides, it bakes evenly. The cake also tastes sweet and lighter than a wheat flour cake
-no aftertaste: there is no added taste except the mixture of the ingredients
Important: Ikea's baking tray 'KONCIS' + baking paper
Before going onto the ingredients, I would like to point out an important part of this recipe's cake: using Ikea's ‘KONCIS’ baking tray is very important. I would use this tray to bake fish or potatoes, but its thin sides are also advantageous for baking cakes. I have tried this recipe in a typical Tefal baking tray and the result was embarrassing: the outside of the cake was overcooked and hard, and the inside did not try to adapt. On another day, I tried the same recipe in the Tefal baking tray again, this time with lower heat, but accepting that this recipe works better with a KONCIS cooking tray was a conclusion I should stick to. Schär's gluten-free flour costs €5, and I shall not play with it.
Furthermore, oiling the cooking tray can also be an option for baking cakes, but for the best result with this recipe, I strongly recommend using baking paper and pouring the cake mixture on it instead of an oiled cooking tray.
Ingredients
For this cake, I will use the typical transparent small glass of water as a form of measurement (the ones without a holder for tea or coffee). You will need the following ingredients:
-3 eggs
-half a glass of sugar
-one packet of vanilla (optional)
-half a packet of baking powder
-half a glass of lactose-free milk
-1/4 glass of oil (optional)
-one to two glasses of Schär gluten-free flour (the green package: 'Brut')
-a cup of sliced dark chocolate
Process
Preheat the oven to 180°C and put the tray inside into the middle or lower middle, so the outside doesn't overcook.
The next important part of this recipe is using both a mixer and a whisker.
In a bowl, combine the eggs, the sugar, and the vanilla (optional). Mix it with a mixer until the sugar is melted, and the eggs are soft and fluffy.
After this part, leave the mixer and use the whisker instead.
Add one glass of Schär flour and the baking flour and whisk it with a whisker until smooth.
Add the lactose-free milk and the oil (optional) and whisk until smooth.
Let the mixture sit and cut the dark chocolate into pieces. Add it to the mixture.
After this process, if your mixture is too liquid for a cake mixture, use the remaining glass of flour by slowly adding it until the texture is good.
Cover your baking tray with parchment paper (baking paper) and pour the cake mixture in it. Hold your baking tray and give it a little tap on the table to take out any air bubbles. Cook your gluten- and lactose-free cake mixture in the preheated oven for about 20-30 minutes.
The result
After taking the cake out of the oven, let it sit until it cools down and is ready to slide into pieces. If you're like me and like to eat desserts warm, you can enjoy this cake after letting it cool for 15–20 minutes. You might love the dark chocolate that melts in between your slice of cake. If your cake is too big to finish eating in a day, I recommend keeping it in slices in the fridge and warming it up in the microwave when desired. The same effect of the dark chocolate that melts will still be there. That very same effect can also be done when the sliced cake is put in the freezer and warmed up later in the microwave.
I hope you enjoyed this gluten- and lactose-free cake recipe. If you know anyone having intolerances or a sensitive stomach, you can give them a smile by sharing this recipe with them.
Thank you
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