in USA or Canada

Gluten-free and vegan corn cake

updated

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Ingredients for 1 servings:

  • 4 tbsp rice flour
  • 7 tbsp corn flour
  • 6 tbsp xylitol (sugar substitute) or other sweetener
  • 125 g margarine
  • 100 ml almond milk (almond drink)
  • 1 pck. egg substitute or 2 tbsp applesauce
  • 1 tsp baking powder
  • 1 pinch of salt
  • e.g. vanilla

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes

for a small loaf pan

Mix all dry ingredients in a bowl. Then add the wet ingredients. Stir the batter thoroughly and pour it into a small loaf pan lined with baking paper. Bake the corn cake in a preheated oven at 180°C (top/bottom heat) for about 50 minutes on the middle rack. Variation: This can also easily be used to make a fruit cake. Simply pour the batter into a 26cm springform pan and top with fruit as desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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