Nut-Free Brown Rice Cake
Delight in the wholesome goodness of this Nut-Free Brown Rice Cake, a perfect treat for those seeking allergen-friendly desserts without compromising on flavor. Made with nutrient-rich brown rice flour, creamy yogurt, and a natural touch of honey, this cake strikes the perfect balance between moist and fluffy. A hint of warm cinnamon and bursts of fresh blueberries elevate every bite, while being completely free of nuts, making it accessible for those with nut allergies. With no-fuss preparation and only 15 minutes of prep time, this cake bakes to perfection in just half an hour. Whether served plain or topped with nut-free whipped cream, this delicious dessert is ideal for family gatherings or everyday indulgences. Perfect for SEO, this recipe highlights keywords like "nut-free dessert," "brown rice flour cake," and "easy allergen-friendly baking."
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Recipe Information
Ingredients
- 1.5 cups Brown rice flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Plain yogurt (nut-free)
- 3 large Eggs
- 0.5 cup Honey
- 0.25 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1 teaspoon Cinnamon powder
- 1 cup Fresh blueberries
Instructions
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch round cake pan or line it with parchment paper.
In a large bowl, whisk together the brown rice flour, baking powder, salt, and cinnamon powder until well combined.
In a separate medium bowl, beat the eggs lightly, then add the plain yogurt, honey, vegetable oil, and vanilla extract. Stir until the mixture is smooth and homogenous.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Fold in the fresh blueberries gently into the batter using a spatula.
Pour the batter into the prepared cake pan, smoothing the top with the back of a spoon or spatula to ensure evenness.
Place the cake in the preheated oven and bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan on a wire rack for about 10 minutes. Then, remove the cake from the pan and let it cool completely on the wire rack before slicing.
Serve the nut-free brown rice cake on its own or with a dollop of clean, nut-free whipped cream or yogurt. Enjoy!
Nutrition Facts
Calories |
1950 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.6 g | 99% | |
| Saturated Fat | 16.5 g | 82% | |
| Polyunsaturated Fat | 33.6 g | ||
| Cholesterol | 582 mg | 194% | |
| Sodium | 2426 mg | 105% | |
| Total Carbohydrate | 276.0 g | 100% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 126.4 g | ||
| Protein | 42.9 g | 86% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 459 mg | 35% | |
| Iron | 6.9 mg | 38% | |
| Potassium | 1302 mg | 28% | |
*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.
