Nothing can be more allergy free than this cake, a real “wonder”—no gluten / wheat, no eggs, no dairy when you use oil instead of butter—and it is simply delicious! Serve it as a dessert with fresh berries, or pack it in for snack time in school, this cake is healthier than you think, and a great filler for those in between ‘I am hungry’ times.
Ingredients
2 level cups Cream of Rice* (you can get the fortified one, with thiamin, niacin and riboflavin added)
1/4 cup oat flour (slightly heaped)
5 Tablespoons melted butter or oil
1 1/2 cups yogurt
1 1/2 cups sugar
2 teaspoons vanilla extract
1 teaspoon plus one pinch (1/8th teaspoon) baking soda mixed in 2 Tablespoons milk
A few drops of yellow food color
*Cream of Rice, for my Indian readers is rice’ rava’, or semolina
Method
In a large mixing bowl, combine all ingredients except for the baking soda, using a large, heavy spoon. Mix thoroughly. Add 1-2 Tablesppons water if mixture appears too thick. (Consistency of batter will depend on the thickness of yogurt used). Basically you need to achieve cake batter consistency.
Add the baking soda mixed in milk, and whip it into the batter, whisking it with firm movements, so that it is fully incorporated.
Pour into a lightly greased 8”x4” loaf pan
Set aside for an hour.
Preheat oven to 350 degrees.
Place in oven and bake for 45 minutes or until toothpick comes out clean and cake has browned a little.
Let cool, then slice and serve……just great!
My daughter can’t have dairy..vani use oat milk instead and add some sa than gum for binding?
Thx for the recipe,
Meghana
Sorry for the delay in answering your question, Meghana. You can use xanthan gum or guar gum for binding…just use very little. For a one cup quantity, use only 1/3 tsp xanthan gum. Oat itself has some stickiness, so use an added quantity of oatflour in my basic gluten free flour recipe…add an extra cup to the entire mix.
Do tell me how it works. All the best.
Hello Mam, waht can i subsitute OAT with? My son has wheat/gluten allergy.
Please add corn starch (corn flour) in place of oats. In some countries, gluten free oats are available, but if you are not sure, then it is safer to stay with corn starch. Best of luck!
Thank you for your response. He is allergic to Corn as well..Can I add Potato starch?
Sorry for this late response, I must have overlooked your mail. Please substitute oat flour with corn starch.
All the best,
Mangala
Hi Mangal,
Thanks for this recipe!
Is semolina gluten free? The version I have at home is made from wheat. I have not been able to find the cream of rice and was wondering what to substitute it with.
Much thanks!
Sorry for the delay in answering your question. Semolina is “rava” or “sooji”. You have to specifically look for rice semolina…in other words, ‘cream of rice’. In India you should buy rice rava made from good quality rice. In the US I prefer to buy the packaged Cream of Rice as it is great quality and not cross contaminated in any way. Idli rava will not do as it may include boiled rice, which will not work well in a baked dish. Perhaps you can coarse grind good rice at home. Do try and give3 me a feedback. All the best!