Homemade Wheat-Free Cake: A simple and healthy recipe, perfect for your breakfast or snack

Hello, everyone, today we’re going to learn how to make Wheat-Free Cake using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

How to Make Homemade Wheat-Free Cake

For those seeking healthy eating or with dietary restrictions, finding suitable desserts can be challenging. This sugar-free, wheat-free, and lactose-free cake is a delicious option for everyone. See below the list of all ingredients and required quantities. And then, a very complete preparation method with details of the recipe.

Recipe Ingredients:

3 eggs
1 ¾ ounces of black raisins (50 grams) (or dried plums for variety)
¾ cup of coconut milk (200 ml)
3 small very ripe bananas (or 2 large ones)
1 cup of shredded coconut (can be substituted with oat flour for those who don’t like coconut)
1 cup of cornstarch (e.g., Maizena)
1 teaspoon of baking powder

Instructions:

Preparing the Liquid Ingredients:

First, blend the eggs, bananas, and coconut milk in a blender for about 2 minutes, until the mixture becomes smooth.

Then, add the raisins and pulse a few times, ensuring they remain partially whole to retain texture.

Adding the Dry Ingredients:

Next, transfer the liquid mixture to a large bowl. After that, gradually add the shredded coconut and cornstarch, mixing gently to avoid lumps.

Finally, incorporate the baking powder, stirring lightly to distribute it evenly in the batter.

Baking the Cake:

Preheat the oven to 392°F (200°C). Grease a 21 cm (8-inch) glass dish with oil or line it with parchment paper.

Then, pour the batter into the dish and smooth the surface with a spatula.

Bake for approximately 40 minutes, or until a toothpick inserted into the center comes out clean.

Serving:

Lastly, let the cake cool for a few minutes before removing it from the dish.

Finally, slice and serve with coffee or tea, ideal for a healthy snack or light dessert.

Additional Tips

Ingredient Substitutions: Try replacing shredded coconut with oat flour for a milder coconut flavor.
Natural Sweetness: Use ripe bananas to naturally sweeten the cake, avoiding the need for sugar or artificial sweeteners.
Flavor Variations: Add cinnamon, nutmeg, or vanilla extract for extra flavor.
Storage: This cake can be stored in an airtight container for up to 3 days while maintaining its texture and flavor.