Gluten-free honey sponge cake with coconut and rice flour

Today I propose a gluten-free honey cake with coconut and rice flour It is very healthy, gluten free and has a very sweet taste. Would you like to try it? Then get to work because it is super easy to make.

INGREDIENTS:

• 3 eggs
• 1 plain yogurt
• Sunflower oil, one measure of yogurt
• Coconut flour, one measure of yogurt
• Rice flour, one and a half scoops of yogurt
• 1 sachet baking powder
• 5 tablespoons of quality natural honey
• Coconut shavings (optional)

STEP BY STEP RECIPE:

1. Beat the eggs well, add the yogurt and beat until well blended.
2. Add the honey (if you see that it is too hard, because natural honey tends to solidify, give it a few seconds in the microwave to acquire a liquid texture, but be careful, just a little bit because it boils immediately). Whisk until it is well integrated and add the oil and whisk again.
3. Stir in the sifted flours and baking powder and beat gently.
4. Preheat the oven to 180ºc. Grease a cake pan and pour the mixture. You can put some coconut shavings on top, to taste!
5. Bake for 40-45 minutes. Remember not to open before 20 minutes because if not, the cake will fall. When it takes 40 minutes, you can open and check with the tip of a knife if it is ready. As I always remind you, if it comes out dry it is already well cooked, but if it comes out sticky or with lumps it means that the dough is still raw inside.

Well, now you have a delicious cake for breakfast or snack, which is delicious when soaked in milk.

With all my love,

Mireia Alum