Eggless Gluten Free Vanilla Cake

Cakes are a great accompaniment for tea time and part of almost every celebration. It gets little tricky to make them ‘gluten free’ as baking with gluten-free flour is very different from regular flour. In this post, I have shared an easy recipe for making eggless gluten free cake with rice flour & sweet-tart candied cherries.

This gluten-free rice flour cake recipe credit goes to my dear ‘Nani’ (grandmother). I was amazed by the way she told me how she used to bake this cake for my mom & ‘mama'(uncle) when they were kids and that too without any oven.

I got really eager to try it as I had never made cake with rice flour before. I tried the same recipe in my convection oven while flavouring it with vanilla & candied cherries for fruity flavour (use any berries of your choice).

There are different types of gluten free flours available in markets like chickpea flour, lentil flour, quinoa flour, almond flour but rice flour is the most commonly available flour especially in Indian homes. It is simply made by fine grinding washed and dried rice.

The cake turns out to be absolutely soft, fluffy, and delicious, with sweet bits of cherries in between. You don’t actually even get to know that it is not made with regular flour or eggs. The rest of ingredients used are also basic kitchen staples like milk, yoghurt (curd) and oil etc.

As gluten-free flours have tendency to absorb more moisture than plain flour, it is best to combine it with something that adds some moisture in the cake batter like cherries, fruits or berries (strawberries, raspberries, blueberries).

Below I have explained the recipe in detail stepwise, along with the supporting images. In case you are confused at any step, please let me know & I will be happy to help 😊. Hope you would like this eggless rice flour cake recipe!!

• Prep Time: 15 minutes
• Cook Time: 30 minutes

Ingredients:

• Rice Flour- 1 cup
• Baking Powder- 1 tsp
• Baking Soda- ½ tsp
• Yoghurt / Thick curd- ¼ cup
• Brown sugar- ½ cup
• Oil- ¼ cup
• Milk- 1/4 cup + 2 to 3 tbsp (as required)
• Vanilla Extract- 1 tsp
• Candied Pitted Cherries- ½ cup (or any berries)
• For syrup (optional)-
  • Sugar- 4 tbsp
  • Water- 4 tbsp

Notes:

• I have used 6.5″ round aluminium cake tin. Measuring Cup: 1 cup = 240 ml.
• You can use sunflower oil, olive oil or any neutral oil which is tasteless & odourless.
• For vegan cake, use almond / soy milk and non-dairy yoghurt.

Directions:

Step 1:
Add curd (yoghurt) & brown sugar to a mixing bowl. Whisk well until sugar is dissolved completely. Add 1/4 cup milk, oil & vanilla extract. Whisk once again till the mixture becomes light & airy. Keep it aside.

Step 2:
Chop the pitted-cherries in half or quarters & sprinkle 1/2 tsp rice flour over them (save some for the top). Dusting with flour is done to prevent them from sinking. If you are using blueberries, no need to chop them.

Step 3:
Sieve together rice flour, baking powder & baking soda. Sieving is necessary to aerate the flour & remove any lumps. Keep it aside.

Step 4:
Cut a parchment paper size of cake tin. Brush oil on the cake base and inner sides. Line the tin with parchment paper and lightly brush oil on it as well.

Step 5:
Prepare the batter by gradually adding dry ingredients to wet ingredients (sieve the dry ingredients once again before adding). Add milk little by little while folding the batter. The quantity of milk varies according to the quality of rice flour. Here, it took me around 2-3 tbsp of milk.

Step 7:
Fold the flour-dusted cherries gently into the cake batter.

Pour this batter in greased cake tin. Top it with remaining halved cherries.

Step 8:
Bake it at 170°C(340°F) for 25-30 minutes.

Check with a toothpick or skewer after 25 minutes, it should come out clean else bake for 2-3 minutes or more till you get clean toothpick.

Step 8:
Once the cake is baked, let it cool down for 5-10 min in cake tin. Cover with a kitchen towel or muslin cloth while cooling to prevent the top from drying. To de-mould, free the edges by sliding knife between the cake & insides of cake tin. Cover the tin with a plate & invert the cake over it. Peel off the parchment paper. Invert it over a wire rack to cool completely.

Tips:

1. Storage Instruction: Always transfer the cake in an airtight container or wrap in cling wrap before storing in fridge to prevent from drying
2. Instead of cherries, you can use fresh blueberries, sliced raspberries, strawberries, or candied fruit bits.
3. For different flavour, you can replace vanilla extract with cardamom powder or saffron. Soak saffron strands in warm milk for 10 minutes and then use that milk for cake batter.
4. For crunchy nutty taste and texture, you can add chopped nuts like pistachios, almonds, cashews in the cake batter and sprinkle some on top.

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If you try this rice flour cake recipe & share pics on social media, then don’t forget to tag on Facebook, Instagram or use #kuchpakrahahai.

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