Prăjitură vegană fără gluten (6 ingrediente, preparare în 10 minute)

Aceasta Tort vegan fără gluten is a simple cake recipe with the same soft and fluffy crumb as classic cakes. It’s made in just about 40 minutes with 6 ingrediente de bază.

Cuprins

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Gluten is not my guts’ best friend. While I can eat some food with gluten, I’ve found that I get a much better balance when I avoid it as much as possible. I’ve already made super-simple Gluten-Free Pumpkin Bread și Brioșe vegane fără gluten.

But when I want to celebrate, I like to make a cake. I’ve found that many gluten-free cake recipes are quite dry and dense, so I made it my mission to make a moist, soft, and fluffy vegan gluten-free cake. The result is amazing.

Deși întreaga rețetă este chiar mai jos, nu ratați toate sfaturile mele mai jos, inclusiv înlocuirea ingredientelor, sfaturile mele de gătit și fotografii pas cu pas!

Tort vegan fără gluten

This Vegan Gluten-Free Cake is a simple cake recipe with the same soft and fluffy crumb as classic cakes. It's made in just about 40 minutes with 6 basic ingredients.

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Timp de pregatire: 10 minute min

Timp de gătit: 30 minute min

Timpul total: 40 minute min

Curs: Desert

Bucătăria: american

porţii: 8 slice (6″cake)

calorii: 181.1 kcal

Autor: Carine Claudepierre

Modul CookÎmpiedicați ecranul să se întunece

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Ingrediente

SUA obișnuită - metric

• ▢ 1 ceaşcă Făină universală fără gluten - (note 1) with Xanthan Gum in the blend
• ▢ 1 ceaşcă Lapte de migdale - (nota 2)
• ▢ 1 ceaşcă Faina de migdale - (nota 3)
• ▢ ½ ceaşcă Zahăr din trestie nerafinat - (nota 4)
• ▢ 3 lingurițe Praf de copt - (nota 5)
• ▢ 3 lingurițe Extract de vanilie

Opțional

• ▢ 2 lingurițe Oțet de mere - (nota 6)

Instrucțiuni

• Preheat the oven to 350 °F (180 °C). Line a 6-inch round cake pan with parchment paper. Spray the pan with cooking oil. Set aside.
• In a large mixing bowl, whisk all-purpose gluten-free flour, baking powder, almond flour, and sugar until all the dry ingredients are well combined.
• Stir in almond milk, apple cider vinegar, and vanilla extract.
• Whisk well until the batter is smooth. It should be thin and liquid, and no lumps of flour can be seen.
• Fill the cake pan and bake it on the center rack for 25-35 minutes at 350 °F (180 °C) until a toothpick inserted in the cake comes out clean.
• Let the cake cool down at room temperature in the pan for 5 minutes then on a cooling rack for an hour before frosting.
• You can use this recipe to make layer cakes, double up the recipe and bake in two 6-inch pans then assemble the layer cake using my dairy-free frosting.

notițe

Notă 1: I use a ready-made blend of Starch (maize, tapioca, potato), rice flour, and added xanthan Gum.

Notă 2: Any plant-based milk works, like soy milk, coconut milk, or cashew milk.

Notă 3: For a nut-free version, try sesame seed flour or sunflower seed flour. I don’t recommend oat flour as the cake would be dry and dense.

Notă 4: Any granulated sweetener works, including unrefined cane sugar like coconut sugar. For a sweeter cake, increase the sugar to 3/4 cup.

Notă 5: Make sure you buy gluten-free certified baking powder.

Notă 6: Lemon or lime juice works as well. The acidic ingredient makes the vegan, gluten-free cake fluffier. The recipe works without it, but the texture is a bit more packed and dense.

Mod cuptor: Eu folosesc modul cu ventilator (convecție). Dacă trebuie să folosiți modul convențional, vă recomand să creșteți temperatura cu 15°C. Timpul de coacere ar trebui să fie același, dar ar putea dura câteva minute în plus.

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Nutriţie

servire: 1felie (fără glazură) | calorii: 181.1kcal | Carbohidrați: 26.8g | Proteină: 4.5g | Gras: 7.5g | Grăsime saturată: 0.5g | Grăsimi polinesaturate: 0.1g | Grasime monosaturata: 0.1g | Sodiu: 159.3mg | Potasiu: 2.9mg | Fibră: 3g | Zahăr: 13.6g | Calciu: 127.9mg | fier: 1.2mg | Magneziu: 0.6mg | Fosfor: 33mg | Zinc: 0.003mg

Ingrediente și înlocuiri

This cake can be made with just 6 base ingredients (7 with the optional vinegar). Here’s how to pick them.

• Făină universală fără gluten – A good gluten-free flour blend with gumă xantan is crucial for achieving the right texture in this cake. The xanthan gum helps mimic the elasticity and structure that gluten typically provides, giving the cake a light and airy texture without falling apart. Make sure the blend includes starches like tapioca, potato, or maize for the best results.
• Faina de migdale – Almond flour adds moisture and a soft, tender crumb to the cake. It also contributes to the nutritional value by providing healthy fats and proteins. If you’re looking for a alternativă fără nuci, puteți încerca să utilizați sămânță de floarea-soarelui or sesame seed flour, but avoid oat flour, as it would result in a dense, dry cake.
• zahăr – This recipe calls for a 1/2 cup of sugar, which sweetens the cake just enough. You can use any granulated sweetener, such as zahăr de cocos or even a low-glycemic option like fruct de călugăr blends. If you prefer a sweeter cake, you can increase the sugar to 3 / 4 cupa.
• Praf de copt – Baking powder is essential for making the cake rise and giving it a fluffy texture. Ensure that it’s gluten-free certified to avoid any potential cross-contamination with gluten. The baking powder ensure that the cake rises well and has a light texture despite the absence of eggs.
• Extract de vanilie – Vanilla extract enhances the flavor of the cake and adds a subtle sweetness. You can also experiment with other extracts like extract de migdale for a slightly different flavor profile.
• Lapte de migdale – Almond milk is necessary to bring the batter together, adding moisture and helping create a smooth, pourable consistency. You can substitute with any lapte pe bază de plante, Cum ar fi am or lapte de ovăz, dacă se preferă.
• Oțet de mere – The acidity in apple cider vinegar reacts with the baking powder, giving the cake extra fluffiness. While the recipe can work without it, adding vinegar will make the cake lighter and airier. You can substitute suc de lămâie or suc de lămâie for the same effect if you don’t have vinegar on hand.

How to Make Vegan Gluten-Free Cake

Making this gluten-free cake is ridiculously easy. Here are a few pictures to help you see the texture of key steps.

Combine the dry ingredients in a bowl until they are well stirred.

Add the liquid ingredients and break down all the lumps.

Pour the mixture into a springform pan lightly greased.

Bake the vegan gluten-free cake for 25-35 minutes at 350 °F (180 °C).

Make the frosting while the cake is cooling down, and place dollops on the cake.

Spread the frosting with a spatula and serve the cake lukewarm.

Decor

I have many frosting options for you to decorate this cake!

• Glazură vegană de vanilie – The vegan version of the classic frosting recipe, made with only 4 ingredients. This is my pick when I want a classic frosting looks.
• Glazură cu pudră proteică – It’s an oil-free, sugar-free option with over 3g of extra protein per slice.
• Glazură de caju – This is super simple, very healthy alternative made with cashews.
• Glazură vegană de ciocolată – A chocolate version of a simple vegan frosting.
• Glazură vegană cu cremă de cocos, cu 3 ingrediente – The easiest frosting recipe I’ve ever made, with just 3 ingredients.

Sfaturile de copt ale lui Carine

While the recipe card below is enough to make a delicious cake, I’ve added here a few of my pro tips to make it 100% no-fail.

1. Combining Dry Ingredients First – Whisking the dry ingredients (gluten-free flour, almond flour, sugar, and baking powder) together helps distribute the baking powder evenly, which ensures the cake rises properly.
2. Aluat fin – When you add the wet ingredients (almond milk, vanilla extract, and optional vinegar), whisk until the batter is completely smooth. There shouldn’t be any visible lumps of flour, and the batter should have a thin, pourable consistency.
3. Timp de coacere – Bake the cake at 350 ° F (180 ° C) pentru Minute 25-35. Check it’s done by inserting a toothpick into the center of the cake. If it comes out clean, the cake is ready. Baking time can vary slightly depending on your oven, so start checking around the 25-minute mark to avoid overbaking.
4. Răcirea prăjiturii – Allow the cake to cool in the pan for 5 minutes before transferring it to a cooling rack. Cooling the cake fully ensures it firms up properly and makes it easier to frost or slice later.
5. Layer Cake Option – If you want to create a layer cake, simply dublați rețeta and bake the batter in two separate 6-inch cake pans. You can then layer the cakes with your choice of dairy-free frosting above for a classy cake.

Sfaturi de depozitare

• Temperatura camerei: Store the cake at room temperature for up to 2 zile într-un recipient ermetic.
• Răcire: You can refrigerate the cake in an airtight container for up to 4-5 zile. Let it come to room temperature before serving for the best texture.
• congelare: For longer storage, you can freeze the unfrosted cake for up to 3 luni. Wrap it tightly in plastic wrap, followed by aluminum foil, and thaw it overnight in the fridge before serving or frosting.

More Gluten-Free Baking Recipes

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Pâine cu banane vegană, fără gluten