Cake recipe with rice flour

ByFoodsDiary Staff

Ingredients to make sponge cake with rice flour:

  • 3 eggs
  • ½ cup coconut oil
  • 150 milliliters of water
  • 1½ cups brown rice flour
  • ½ cup cassava or tapioca starch
  • 2 tablespoons flax seeds
  • 1 dessert spoon of salt
  • 1 tablespoon of chia seeds
  • 1 tablespoon sunflower seeds
  • 1 tablespoon chemical yeast
  • seeds to decorate

How to make sponge cake with rice flour:

  • Mix the dry ingredients: brown rice flour, flaxseed and salt.
  • In a blender, beat the eggs, coconut oil, and water until smooth and creamy.
  • Add 1 tablespoon of the dry ingredients to the blender, do it a little at a time. Always beat very well between each addition. When you have added everything, beat at maximum speed for 5 minutes until the mixture thickens well. This will ensure that your cake has the right texture.
  • Transfer the rice cake batter to a bowl. Add the chia seeds, sunflower seeds and yeast. Stir well.
  • Pour the mixture into a mold greased with coconut oil and floured with rice flour. Decorate with the seeds of your choice.
  • Bake the sponge cake with rice flour in the oven at 210ºC for 30 minutes. Check that the cake is done by inserting a toothpick to see if it comes out clean. Serve and enjoy!

Recipes with rice flour

Rice flour is a very common ingredient in gluten-free diets or diets designed to lose weight. It is the result of grinding the rice grain, which maintains its nutritional properties. You can find white rice flour or brown rice flour, the latter also contains all the benefits of rice grain bran.

In the kitchen, rice flour is a stabilizing agent, serving to mix and integrate ingredients that would otherwise not hold together. In this way, it can be used to prepare rice milk, breads, pastas, biscuits, tempuras and batters, as well as cookies and other pastry and pastry recipes. Likewise, just like wheat flour, you can use it to thicken sauces and other soluble ingredients.

If you want to make a cake with vegan rice flour, you can do without the eggs and use Greek yogurt (60 g per egg). You can also grind the flaxseed and mix it in water to replace the eggs. Add as many tablespoons as eggs the recipe tells you.

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