Dairy-Free Brown Rice Cake
Indulge in the wholesome simplicity of this *Dairy-Free Brown Rice Cake*, a deliciously moist and tender dessert that's perfect for those seeking a gluten-free and dairy-free treat. Made with nutrient-rich brown rice flour, almond milk, and a subtle hint of vanilla, this recipe balances natural sweetness from brown sugar with a light and fluffy texture, thanks to perfectly beaten eggs and a touch of baking powder. Its quick prep time (just 15 minutes) and easy baking directions make it an ideal choice for busy bakers. Great for snacking, brunches, or after-dinner indulgence, this cake pairs beautifully with fresh fruit, a drizzle of maple syrup, or your favorite dairy-free frosting. Whether you're catering to specific dietary needs or simply love experimenting with alternative flours, this brown rice cake will become your go-to guilt-free delight!
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Recipe Information
Ingredients
- 200 grams Brown rice flour
- 250 milliliters Almond milk
- 80 milliliters Vegetable oil
- 3 large Eggs
- 150 grams Brown sugar
- 2 teaspoons Baking powder
- 1 teaspoon Vanilla extract
- 0.5 teaspoon Salt
Instructions
Preheat your oven to 180°C (356°F). Grease and line a 9-inch round cake tin with parchment paper.
In a large mixing bowl, combine the brown rice flour, baking powder, and salt. Stir until well mixed.
In another bowl, beat the eggs and brown sugar together until the mixture becomes light and fluffy, about 3 minutes.
Add the almond milk, vegetable oil, and vanilla extract to the egg mixture. Stir until fully incorporated.
Gradually fold in the dry ingredients into the wet mixture, using a spatula to ensure there are no lumps.
Pour the batter into the prepared cake tin, smoothing the top with a spatula.
Bake the cake in the preheated oven for about 35-40 minutes, or until a skewer inserted into the center comes out clean.
Allow the cake to cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Once the cake is cooled, slice and serve it as is, or with your favorite dairy-free topping.
Nutrition Facts
Calories |
2250 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 93.6 g | 120% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 46.1 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2488 mg | 108% | |
| Total Carbohydrate | 325.0 g | 118% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 166.2 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 5.1 mcg | 26% | |
| Calcium | 644 mg | 50% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1079 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
