Recipe of Super Quick Homemade Super Easy Non-allergenic Light and Puffy Rice Flour Cake
Hello everybody, it is John, welcome to our recipe page. Today, I'm gonna show you how to make a special dish, How to Make Homemade Super Easy Non-allergenic Light and Puffy Rice Flour Cake. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Many things affect the quality of taste from Super Easy Non-allergenic Light and Puffy Rice Flour Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Super Easy Non-allergenic Light and Puffy Rice Flour Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To get started with this recipe, we have to prepare a few components. You can have Super Easy Non-allergenic Light and Puffy Rice Flour Cake using 7 ingredients and 6 steps. Here is how you can achieve it.
I wanted to make a cake for my son, who is allergic to eggs, dairy, soy and wheat flour. I tried many recipes, but they were expensive and hard work. I wanted to make an easy yet delicious cake. After a lot of trial and error, I got to this recipe. It can be made in about 5 minutes.
Please adjust the thickness of the batter with water.
Please adjust the microwaving time depending on your oven. In our oven the cake is done in 3 to 3 1/2 minutes at 600 W.
You can use 2 teaspoons of cocoa powder instead of the kabocha squash flakes for a cocoa flavored variation, or try using coconut milk instead of water for a coconut cake...have fun with this! For one 15 cm [5.9 in] cake. Recipe by Hara 8 bunme
Ingredients and spices that need to be Take to make Super Easy Non-allergenic Light and Puffy Rice Flour Cake:
- 80 grams Rice flour for baking
- 1 tbsp Kabocha squash flakes
- 3 tbsp Beet sugar (or regular sugar)
- 1 pinch Salt
- 1 tsp Baking powder (aluminium-free, if possible)
- 150 ml Water
- 2 tbsp Canola (rapeseed) oil (or vegetable oil)
Instructions to make Super Easy Non-allergenic Light and Puffy Rice Flour Cake
- Put all the ingredients except for the water and oil in a bowl, and mix together with a whisk or chopsticks. The key is to mix well at this stage!
- Add the oil and 2/3 of the water, and mix again. Add the remaining water little by little, until the batter is a bit looser than pancake batter. Please adjust the amount of water, which can vary depending on the humidity as well as how you scooped the flour into your measuring cup.
- Grease a paper mold or a mold that is microwave safe with some extra oil, and pour in the batter. Microwave for 3 1/2 minutes, turning once during cooking. When a bamboo skewer poked into the middle comes out clean, it's done. Please adjust the microwaving time depending on your oven. (I used a child's bowl as the cake mold here.)
- Leave the cake to cool in the container or mold. When it starts to separate from the sides (see photo), take it out of the mold and it's done. Moisten your knife to cut through it cleanly.
- You can sandwich something inside the cake, or decorate it. Here I have made a 'buttercream' using palm oil shortening mixed with powdered sugar and vanilla essence, plus blueberries and blueberry sauce.
- My allergic son can eat soy now, so I used a readymade soymilk cream to make a decorated cake with strawberries.
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