No baking, gluten, diary, egg free cake

This gluten, egg, and milk-free cake is currently the most delicious cake I have ever tasted! Everything started with the idea for my daughter’s birthday cake, who is still on a dairy-free diet. My mom, Laura’s grandmother, is the creator of this amazing recipe that exceeded all expectations. Guided by raw vegan cakes, she created all layers by herself, combining some already existing methods and tricks.

No baking and raw cakes are very popular nowadays. More and more people are turning to different diets to improve their health and life in general. Raw ingredients, avoiding products of animal origin, using various seeds, and gluten-free flours are some of the initial steps on that path. In my case, this diet is not caused by the trend, but it is quite opened my eyes when it comes to food and encouraged me to enrich my gluten-free diet with new ingredients, while at the same time throw some that we are not so necessary.

This is not completely raw cake because I used cooked rice and I cooked the fruit, but it is wheat, milk, and egg-free cake that will make your day.

AuthorTea

Yields1 Serving

 250 g cornflakes
 100 g nuts
 150 g pilled dates
 50 g flax seeds
 50 g sesame seeds
 2 tbsp honey
 2 tbsp cocoa powder
 150 g coconut or soy butter
White cream
 200 g rice
 2 tbsp honey
 200 g cocnut milk
Fruit topping
 300 g berries
 2 tbsp brown sugar
 4 tbsp Tapioca flour

Crust
1

- Melt the butter and mix it with all the other ingredients.
- Put all the ingredients in a blender and grind.
- In a round pan with a diameter of 28 cm, lined with greaseproof paper or coated with butter, pour the mass and spoon it and flatten it with a spoon.
- Set aside.

White cream
2

- Cook the rice. It has to be completely dry, to absorbs all the water.
- Add honey and coconut milk to the cooled rice, then beat everything with a stick mixer.
- Put the cream filling over the crust and set aside.

Fruit topping
3

- Cook the fruit with sugar and whipped tapioca starch.
- Pour it over the white cream and leave the cake in the fridge to cool down for 2 hours.

Ingredients

 250 g cornflakes
 100 g nuts
 150 g pilled dates
 50 g flax seeds
 50 g sesame seeds
 2 tbsp honey
 2 tbsp cocoa powder
 150 g coconut or soy butter
White cream
 200 g rice
 2 tbsp honey
 200 g cocnut milk
Fruit topping
 300 g berries
 2 tbsp brown sugar
 4 tbsp Tapioca flour

Directions

Crust
1

- Melt the butter and mix it with all the other ingredients.
- Put all the ingredients in a blender and grind.
- In a round pan with a diameter of 28 cm, lined with greaseproof paper or coated with butter, pour the mass and spoon it and flatten it with a spoon.
- Set aside.

White cream
2

- Cook the rice. It has to be completely dry, to absorbs all the water.
- Add honey and coconut milk to the cooled rice, then beat everything with a stick mixer.
- Put the cream filling over the crust and set aside.

Fruit topping
3

- Cook the fruit with sugar and whipped tapioca starch.
- Pour it over the white cream and leave the cake in the fridge to cool down for 2 hours.

Gluten, milk and egg free cake
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