A quick cake option, gluten free and lactose free.
Light and gluten free, perfect for a quick healthy breakfast
Feeling like a slice of cake for breakfast of afternoon snack? This revisited recipe of a all time classic – the apple pie – will leave you satisfied without giving up on being light.
Coming from my nutritionist, it’s one of my favorite cake recipes, as it’s quick and easy to prepare and super tasty.
Let’s have a look at the macros:
| Calories for 1 portion: | 263 kCal |
| Fat | 10% (3g) |
| Carbs | 82% (53g) |
| Proteins | 8% (5g) |
Ingredients (for 4 portions)
- 150gr whole grain rice flour
- 30gr corn or potato starch
- 20gr (2tbsp) organic wildflower honey
- 200ml almond milk (or skimmed milk for non vegan option)
- 10gr (1tbsp) organic coconut oil
- 15gr (1 bag) baking powder
- 2 eggs
- 2 apples
- Cinnamon powder
Total preparation time: 10min + 50min cooking time
- Pre-heat the oven at 180℃ (either ventilated or static, it doesn’t matter).
- Mix in a bowl the rice flour, the potato starch, the eggs, the honey and the baking powder.
- Add the almond or skimmed milk little by little and continue mixing until you get a smooth and creamy dough
- Add also the coconut oil (it should be liquid, so keep it at room temperature)
- Peel and cut the apples. Add one apple and a half sliced into small pieces into the dough (you’ll keep the remaining half to decorate the surface).
- Line a 18cm diameter cake pan or a plumcake tin with baking paper and pour the mixture in it
- Slice the remaining half apple, position the slices nicely on top and add a sprinkle of cinnamon
- Cook at 180℃ for 50min. Once time’s up, turn off the oven, but do not open it for another 10 min. Check the cooking with a toothpick.
- You can store the cake without closing it in a container for a couple of days at room temperature.
Et voilà! Very easy (and tasty 😍). Let me know in the comments if you try!
Erli
Erli Wanders 
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