Easy Recipes
Gluten-Free Bowl Cake Recipe for a Quick Dessert
Ingredients
Method
Preparation
- Start by cracking the 3 eggs into a mixing bowl. Use a whisk or electric mixer to beat them until they are well combined.
- Incorporate the 395g can of condensed milk into the eggs and mix thoroughly for about 2 minutes until the mixture starts to lighten in color.
- Pour in the 200ml of coconut milk and stir just until combined; you want a smooth blend without over-mixing.
- Add 1 tablespoon of melted butter to the mixture.
- Gradually incorporate the 1 cup of cornstarch, mixing slowly to avoid lumps. Ensure it’s fully blended into the batter.
- Gently fold in the 50g of shredded coconut, being careful not to overmix and lose the air you’ve incorporated.
- Sprinkle in the 1 tablespoon of baking powder, mixing until just combined.
- Set your oven to 180°C (356°F) to preheat.
- Grease your baking pan to prevent sticking, then pour the cake batter into it, leveling the top gently with a spatula.
Baking
- Bake for approximately 40-45 minutes, or until the cake has risen and turns a lovely golden brown. A toothpick inserted in the center should come out clean.
- Allow the cake to cool in the pan for about 10 minutes, then carefully unmold it and let it cool completely on a wire rack.
- Slice and serve this soft and succulent wheat-free bowl cake with your favorite hot beverage!
Notes
Pro Tips: For extra flavor, consider adding a teaspoon of vanilla extract. Ensure your ingredients are at room temperature for better mixing and texture. Storage Instructions: Store any leftover cake in an airtight container at room temperature for up to three days. If you’d like to enjoy your cake warm, simply pop a slice in the microwave for about 10-15 seconds before serving.