Gluten-free cake: step by step recipe with photo

Gluten-free cake is a great option for diet baking. It is great for both children and adults. This article presents recipes for desserts without the addition of milk, granulated sugar and eggs. Such goodies can be consumed even by those people for whom these products are banned.

Light and dark cream pastries

To prepare the base you will need:

1. Seven eggs.
2. Sugar (half a glass).
3. A few drops of lemon juice.
4. 60 g of dark chocolate.
5. Chopped almond kernels - 120 grams.

The composition of light vanilla cream includes:

1. 400 milliliters of cream.
2. 100 g of white chocolate bar.
3. Vanillin - a teaspoon.

To prepare a dark cream you will need:

1. A bar of milk chocolate weighing 100 grams.
2. Cream - 400 milliliters.

Gluten-free cake is decorated with slices of fruit.

Cooking method

Melt chocolate with a water bath and cool. Yolks and egg whites are placed in separate plates. The first component is combined with half a portion of granulated sugar, well ground. The second is mixed with lemon juice. Beat well. Combine with the rest of granulated sugar. The products are ground using a mixer. Part of the mass is added to the yolks. Then you need to combine both mixtures. Grind the components well. Part of the mass is added to the cooled chocolate. The entire product is placed in an egg mixture. Ingredients should be ground. Add the almond kernels. The dough is placed in a baking dish. Cook in the oven for 60 minutes. Then it should be cooled and sprinkled with granulated sugar. Remove the cake from the mold. Leave overnight. Gluten free vanilla cream cake do so. Cream is heated on the stove. Both types of chocolate need to melt. Vanillin is placed in a white tile. Half the hot cream is placed in each mass. The components are mixed. Leave in the refrigerator for a day. The next day, the cake is divided into 3 equal fragments. Both types of cream must be ground with a mixer.

Place them in two pastry bags. On the surface of the cakes form circles of vanilla and chocolate mass. Layers of dessert are connected to each other.

Repeat until components run out. Dessert is decorated with fruits. Clean in the refrigerator for several hours.

Sugar-free dessert

The test includes:

1. 130 g of rice flour.
2. Baking powder (half a tablespoon).
3. 4 squirrels.
4. 5 grams of soda.
5. Three yolks.
6. Honey (two tablespoons).
7. 12 g of corn starch.
8. Lemon acid (three grams).

For cream you will need:

1. 200 g sour cream.
2. Curd cheese (as much).
3. Honey (4 large spoons).

The way to make a cake without gluten and sugar is discussed in the next section.

Dessert recipe

Sift flour into a bowl, combine with baking powder. Add soda, lemon acid and starch. Yolks are ground in a large plate, mixed with oil, honey, pour a little water. All components for the test are connected. Mix whipped proteins. The dough is put in a saucepan, close the lid. Put the dish on the fire. Cook about ten minutes. From time to time, condensation must be removed from the lid. Then the dough is removed from the stove. Leave for 10 minutes. The finished base is divided into two fragments. To prepare the cream, you need to combine cheese, honey and sour cream. Half the mass is placed on the first layer of dessert. A second tier is placed on it. Top cake is smeared with the rest of the cream. A gluten-free cake with a prescription without sugar can be decorated with fresh berries.

Refrigerate for three hours.

Coconut Cream Dessert

The test includes:

1. 1 teaspoon of baking powder.
2. Three eggs.
3. Sugar - 70 grams.
4. 2 tablespoons of water.
5. 110 g gluten free baking mixture.

For cream you will need:

1. Half a liter of coconut milk.
2. Sugar sand - one glass.
3. Three yolks.
4. 70 grams of rice flour.
5. 100 g chocolate bar

The recipe for coconut cake without gluten and milk is presented in the next chapter.

Making dessert

The oven is heated to a temperature of 180 degrees. Squirrels and yolks are placed in separate vessels. The second component is ground with sugar. Gradually add flour, baking powder and water. Products are well ground. Squirrels should be beaten with a whisk. They are gradually added to the dough. The mass is placed in a baking dish covered with a layer of flour. Cook in the oven for 30 minutes. Then the base for the dessert is cooled. Divide it lengthwise into 2 fragments. For cream, the yolks are ground with sugar. Add rice flour. Beat products using a mixer. Coconut milk is heated on a stove. Gradually pour into the remaining components. The mass is boiled, stirring occasionally. When the cream becomes thick, it can be removed from the heat. Combine with pieces of chocolate bar and cool. The layers of dessert are coated with the resulting mass. Connect with each other. Gluten-free cake and milk can be decorated with coconut crumbs.

This treat looks very beautiful and is great for a festive table.

Chocolate dessert with nuts and dried plums

The test includes the following components:

1. 300 g gluten-free baking mixture.
2. Baking powder packaging.
3. 2 tablespoons of cocoa powder.
4. The water is warm (320 milliliters).
5. Cane sugar - 120 grams.
6. A large spoonful of lemon juice.
7. 7 g of soda.
8. A pinch of vanillin.
9. Coconut oil (3 tablespoons).
10. 20 g of lemon juice.

For cream you will need:

1. 500 milliliters of chilled coconut cream.
2. Cane sugar (100 grams).
3. Vanilla powder (to taste).
4. Half packing of thickener (for cream).

Gluten-free cake fondant consists of the following products:

1. A large spoon of vegetable milk.
2. Coconut oil (same amount).
3. Dried plums.
4. Kernels
5. Cocoa powder (3 tablespoons).
6. Honey - 30 g.

This is a popular gluten and egg free cake recipe.

It is described in the next chapter.

Cooking process

All dry components necessary for cake layers are combined, divided into two parts and placed in different dishes. Sieved cocoa powder is added to one portion. All liquid products are mixed. Divided in half and placed in each dish. Two layers of dough are formed from the resulting mass. They are put into molds and cooked in the oven for twenty-five minutes. Cold coconut cream is ground with sugar and a thickener. They put in the refrigerator. Kernels should be chopped. Prunes are placed in a bowl of warm water for 60 minutes. Then the dried fruits are taken out and chopped. Ready and cooled layers of dessert are divided into squares with a knife. Spread on the plate surface in layers (alternating light and dark cubes). The layers of dessert are covered with a small amount of warm water. Sprinkle with prune slices and nuts. Cover with a second layer and cream. Then they put the next tier of squares. These steps are repeated until the products run out. The components necessary for fudge are combined and heated in a water bath.

The resulting mass must be watered with a treat. Gluten-free chocolate cake and eggs are put in the refrigerator for five hours.