Gluten-free Cake

Gluten-free Cake

Of course everyone should be able to enjoy freshly baked sponge cake, no matter if they suffer from ingredient intolerances. Gluten-free pastries often dry faster than pastries made from wheat flour, so eat up or freeze it!


Step 1
  • Heat the oven to 175 °. Grease and prepare the sponge cake tin with almond flour.
Step 2
  • Whisk eggs and sugar until fluffy. Melt the butter and mix with the milk. Stir in the milk mixture and all the dry ingredients into the egg mixture. Flavouring it with grated lemon peel.
Step 3
  • Pour the batter into the mould and bake it in the middle of the oven for about 45 minutes. Let it cool down on the tray or rack."


Cane sugar
240 g
100 g
Semi-skimmed milk
100 ml
Almond flour
60 g
Potato starch
60 g
Buckwheat Flour
120 g
Psyllium Husk
2 tbsp
Baking soda
2 tsp
Peel Of 1