This gluten-free and dairy-free cloud cake is a wonderfully light dessert that’s perfect for those looking for healthier options without sacrificing flavor. Made with almond milk, rice flour, and sweetened with demerara sugar or xylitol, this cake has a soft, cloud-like texture. It’s a perfect treat for those who are gluten or lactose intolerant, but still crave a delicious, homemade dessert.
Why You’ll Love This Recipe
This cloud cake is a delightful balance between lightness and flavor. The whipped egg whites create a beautifully airy texture, while the almond milk and rice flour give it a subtle, nutty flavor. It’s a healthier cake that doesn’t compromise on taste, making it ideal for anyone looking for a gluten-free and lactose-free option. The cake is versatile and can be paired with fresh fruit, a dusting of powdered sugar, or enjoyed on its own.
Perfect Occasion
This cake is perfect for any occasion where you want to offer a lighter, healthier dessert. It’s great for tea time, breakfast, or as a dessert for those who prefer gluten-free and lactose-free options. Since it’s not overly sweet, it’s also perfect for everyday snacking or when you want to treat yourself to something light but satisfying. The cake is best served chilled or at room temperature, making it great for warm days or casual gatherings.
Decoration Tips
To make this cake even more special, you can top it with a drizzle of honey or maple syrup for extra sweetness. Fresh berries or a sprinkle of powdered sugar will add a beautiful finishing touch. For a bit of crunch, scatter some slivered almonds or toasted coconut on top. You could also serve it with a dollop of coconut whipped cream or dairy-free ice cream for a more indulgent treat.
Ingredients:
- 4 eggs (separate the whites from the yolks)
- ½ cup almond milk
- ½ cup demerara sugar or xylitol
- 3 tablespoons oil (of your choice)
- 120g rice flour
- 25g sweet tapioca starch
Instructions:
- Prepare the Batter:
In a mixing bowl, combine the egg yolks, almond milk, and oil. Stir until well combined. Then, add the rice flour and sweet tapioca starch, mixing until the batter is smooth. Set aside. - Whip the Egg Whites:
In a separate bowl, beat the egg whites and sugar using a hand mixer until they form stiff peaks, creating a meringue-like texture. - Incorporate the Egg Whites:
Gradually fold the whipped egg whites into the batter, being careful to mix gently to keep the batter light and airy. - Bake the Cake:
Pour the batter into a greased cake pan. Place the pan in a water bath (bain-marie) and bake at 180°C (350°F) for about 50 minutes, or until the cake is firm and golden on top. - Cool and Serve:
Let the cake cool before removing from the pan. Serve chilled or at room temperature, and enjoy the light, fluffy texture of this healthy dessert.
Enjoy!