This cake is a delicious option for those looking for gluten-free and lactose-free alternatives, without sacrificing flavor.
If you are looking for a practical, tasty recipe that is perfect for gluten-free and lactose-free diets, this wheat-free and dairy-free raw pumpkin cake will surprise you.
With just a few ingredients and simple preparation in the blender, it results in a soft, slightly sweet cake with an irresistible crunchy crust.
A great option for breakfast, afternoon snack or even to serve on special occasions.
Ready to try it? Let’s get to the recipe!
Ingredients:
- 3 eggs
- 300 g raw pumpkin, peeled and chopped
- 1/2 cup vegetable oil
- 1 cup of sugar
- 185 g rice flour
- 1 tablespoon of baking powder (Royal type)
Cup size: 240 ml
Preparation method:
In a blender, place the eggs, pumpkin, oil and sugar. Blend very well until you obtain a completely homogeneous mixture.
At first, use the pulse function to help the process along if necessary. This can take about 8 minutes — make sure there are no chunks of pumpkin left.
Transfer the mixture to a bowl and gradually add the rice flour, stirring well until completely incorporated.
Finally, add the yeast and mix gently until it is well distributed.
Grease a pan with butter and sprinkle with sugar, if desired — this trick creates a sweet, crunchy crust around the cake, adding a special touch of flavor and texture.
Pour the batter into the pan and, if necessary, level it with a spatula to ensure even baking.
Place in a preheated oven at 180 °C and bake for about 45 minutes, or until golden.
Since we’re using rice flour, it may take a little longer than a traditional recipe — so keep an eye on it and do the toothpick test.
The result is a golden, fluffy cake with an irresistible aroma! The sugar crust is delicious — it’s impossible to eat just one piece.
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