Super fluffy cake without wheat flour: ideal for serving with coffee or a snack

Hi, everyone, today we’re going to learn how to make Cake without wheat flour using simple ingredients. So grab your pen and paper to jot down the ingredients, then follow the complete preparation method.

How to Make Super fluffy cake without wheat flour

The wheat-free cornmeal cake is light, fluffy, and perfect for those looking for a simple and delicious recipe. 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 large eggs
2 cups of milk
2 cups of cornmeal
1 cup of vegetable oil
1 1/2 cups of granulated sugar
1 tablespoon of baking powder
A pinch of salt (optional)

Instructions:

First, preheat the oven to 356 ºF (180 ºC). Grease a 9-inch (22 cm) glass dish with oil and dust it with cornmeal to cover the bottom and sides evenly.

Next, in a large bowl, beat the eggs with a whisk or mixer until light and foamy. Then, add the milk and oil, mixing until well combined. After that, stir in the sugar and beat until the mixture is smooth.

Gradually add the cornmeal, stirring with a spatula or whisk until the batter is lump-free. Finally, gently fold in the baking powder until fully incorporated.

Pour the batter into the prepared dish and bake in the preheated oven for about 40 to 50 minutes, or until the cake is golden and a toothpick inserted in the center comes out clean.

Once done, remove the cake from the oven and let it cool in the dish for a few minutes. Then, transfer it to a cooling rack to cool completely.

If desired, dust with powdered sugar before serving. This wheat-free cornmeal cake is a great gluten-free option or a unique twist on a classic treat. Enjoy every bite.