Gluten and dairy free cake

Name: Gluten and dairy free cake
Total time: 1 h
Yield: 8
Ingredients: 150 g Rice flour; 120 g Buckwheat flour; 120 g Smalets; 1 Chicken eggs; 50 g Sugar; 2 tablespoon Honey; 2 g Vanillin; 0.5 teaspoon Baking powder; 250 g Jam; 2 tablespoon Water

Just a godsend - treat yourself to delicious and healthy pastries! The gluten- and dairy-free cake tastes like a honey cake, only it is sandwiched with jam. The cake is suitable for those who adhere to a gluten-free diet, as well as those who are lactose intolerant. Now you don’t have to deny yourself sweet pleasure.

62

33205

Ella Wilson

Author of the recipe

Calories

419Kcal

Protein

4gram

Fat

16gram

Carbs

62gram

*Nutritional value of 1 serving

Ingredients

Servings: 8

150g

120g

120g

1

50g

2tablespoon

2g

0.5teaspoon

250g

2tablespoon

Step-by-step preparation

Cooking time: 1 hr

STEP 1
How to bake a gluten and dairy free cake? Prepare the necessary ingredients. The cake will be layered with jam. If desired, you can make some kind of cream without milk or, for example, replace it with coconut cream. Pour sifted rice and buckwheat flour into a bowl, add baking powder, sugar, vanilla sugar and mix everything. Vanilla sugar can be replaced with vanillin. Read how to do this correctly in a separate article at the link after the recipe.
STEP 2
Add pork lard, a couple of tablespoons of honey to the bowl with flour and grind all the ingredients into crumbs. Then beat in the egg and mix everything thoroughly so that the egg is completely dispersed. Start gathering the dough into a ball by kneading it. At first it will seem that the dough is too dry and will not come together into a single mass. But during the kneading process, the moisture from the lard and chicken eggs will be evenly distributed throughout the flour.
STEP 3
If the dough still crumbles, you can pour a little water into the center of the dough and knead it again. Roll the dough into a ball, wrap it in cling film and put it in the refrigerator for 20 minutes. Turn on the oven at 180 degrees.
STEP 4
Divide the dough into four parts. Roll each of them into a circle or square no more than 0.5 centimeters thick, you can immediately cut a circle or square (a cake blank) into a plate or other shape, or you can first bake the cake, and then carefully trim the edges, getting a more beautiful and even cake . It is better to roll out the dough between two sheets of parchment so that it does not stick to the rolling pin and does not tear.
STEP 5
Bake the cakes in an oven preheated to 180 degrees for about 15-20 minutes. The exact time depends on the thickness of the cakes and your oven. You can learn about the operating features of ovens by reading a separate article, link at the end of the recipe.
STEP 6
The finished cakes should be slightly browned. While the cakes are warm, trim the edges if necessary.
STEP 7
Grind the cake scraps into crumbs with a rolling pin. and sprinkle it over the top and sides of the cake.
STEP 8
When the cakes have cooled, spread them with jam or any thick cream. Sprinkle the sides of the cake and top with crumbs from the cake trimmings.
STEP 9
Place the cake in the refrigerator for a couple of hours to soak, then serve. Enjoy your tea!