Rice flour almond & blueberry cake | Glutenfreewhisk

Rice flour cake seems like a whole new concept than a regular refined flour cake. But out of all millet flours that I use for my gluten free baking for making breads or cakes I love rice flour the most. As breads and cakes turns out to be really good and the flour live up to the expectation. By this I do not mean that millet flour cake is any less, but rice flour happens to be my favorite. Ragi coconut mug cake is still a constant for a quick cake craving fix.

Using rice flour for baking a cake can make your cake heavy as rice flour has a different texture and it forms a thick paste on adding water. The right rising agents and the right consistency helps making a good cake. Similar is the case with ragi flour. But the best part is that it is grainy and lighter than other millet flours. 

Almonds and blueberries go really well together and add a crunch and sweetness to the cake with flavor. So for this recipe I have used them as the flavor. Also, you can bake this cake with whole wheat flour for a non-gluten version or almond flour for a healthier and another gluten free version. 

My recipe for rice flour almond and blueberry cake is an egg free cake recipe and is gluten free too. Other great rice flour cake recipes that I have posted are Rice flour cake with Apricot Jam and Ragi Almond Cake. Try these for once and you will opt for these no Maida, no whole wheat flour cakes every time you want to indulge in a cake. Happy Baking!!

INGREDIENTS - 

2 Cups Rice Flour

Half a tin Condensed Milk or as to taste

2 tsp Vanilla extract

1 tsp baking powder

1 and a half tsp of baking soda

2 tbsp Ghee

A pinch of salt

Milk, as required to make the batter

Handful of Chopped almonds & blueberries

Some whole almonds & blueberries for decoration

METHOD - 

1. Preheat the oven at 180 degrees Celsius. Grease a cake tin of choice and set aside.

2. In a bowl mix all the dry ingredients followed by melted ghee, milk at room temperature and add the chopped almonds and blueberries. Give it all a good mix and pour the batter in the greased or lined tin. Tap it a few times on the counter to diffuse any air bubble and level the batter evenly.

3. Decorate the cake and let it bake in the preheated oven for 30 minutes or until the skewer comes out clean.

4. Once baked, cool it and demould it. Slice and indulge with a hot cup of tea or coffee.

TIP - Make sure all the ingredients are at room temperature and not straight out of the heat (like melted ghee) or refrigerator (like milk or condensed milk).

Almond and blueberry Rice Flour cake | Glutenfreewhisk

Rice flour almond & blueberry cake | Glutenfreewhisk