Gluten-free cake with Chufa flour. Chufa flour naturally contains simple sugars, giving a sweet flavor to the batter and reducing the amount of sugar needed. It is naturally gluten-free and has a thickening power similar to starches, ideal for desserts.
Sift the chufa flour into a large bowl.
Add the coconut sugar, eggs, plant-based milk, extra virgin olive oil, baking powder, and salt.
Whisk until you obtain a smooth and homogeneous mixture.
Pour the mixture into a greased and floured cake pan.
Bake in a preheated oven at 180°C for 30-35 minutes, or until golden.
Remove the cake from the oven and let it cool completely before serving.
Store in an airtight container in the refrigerator for 2-3 days.
For a more intense flavor, toast the chufa flour in the oven for a few minutes before using. If the batter is too thick, add plant-based milk; if too liquid, add chufa flour.
Italy, Lombardia
| Energy (kcal) | 264.28 |
| Carbohydrates (g) | 32.74 |
| of which Sugars (g) | 22.98 |
| Fat (g) | 11.95 |
| of which Saturates (g) | 2.77 |
| Protein (g) | 6.2 |
| Fiber (g) | 8.44 |
| Sale (g) | 0.25 |
