Fluffy Little Cakes Without Wheat Flour

Light, tender, and made with simple pantry ingredients — ready in just 15 minutes!

Ingredients:

• 2 large eggs

• 2/3 cup demerara sugar (120 g)

• 1 cup cornstarch (200 ml)

• 3 tbsp melted butter (42 g)

• 1 tsp baking powder (5 g)

• Pinch of salt

• (Optional): 1 tsp vanilla extract, or zest of 1 lemon/orange

‍ Instructions:

1. Beat the eggs in a mixing bowl until frothy and light in color.

2. Add the sugar, and continue beating until smooth and creamy.

3. Mix in the melted butter, stirring until fully incorporated.

4. Gradually add the cornstarch, whisking continuously to avoid lumps and keep the batter smooth.

5. Add the baking powder and a pinch of salt. Mix gently but thoroughly until the batter is well combined.

6. (Optional): Stir in vanilla or citrus zest for extra flavor.

7. Grease and flour muffin tins or a glass baking dish.

8. Pour the batter into the molds, filling each about halfway.

9. Bake in a preheated oven at 356°F (180°C) for 15 minutes, or until golden and a toothpick inserted in the center comes out clean.

10. Let cool slightly, then serve warm or at room temperature.

☕ Serving Suggestions:

These little cakes are perfect with a cup of tea, coffee, or even warm milk. Light, soft, and satisfying — especially for those avoiding wheat flour.

Tips:

• These cakes are naturally gluten-free (if using gluten-free cornstarch).

• Want a touch of sweetness on top? Dust with powdered sugar before serving.

• For a fun variation, drop a small spoonful of jam or chocolate chips into the center of each mold before baking!