Gluten-free cake with wheat flour
Amazingly tasty and fluffy, but completely simple, gluten-free cake that everyone can handle.
Ingredients
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- 250 g powdered sugar
- 230 g Cake mix Liana
- 4 eggs
- 150 ml of oil
- 150 ml water
- 30 g Liana wheat flour
- 1.5 PL Liana dark cocoa
- 1 bag Vanillin sugar Liana
Next we need
- butter for greasing the mold
- Shredded coconut soft Liana for pouring into the mold
- powdered sugar for sprinkling
- Mix eggs with powdered and vanillin sugar into a thick foam. Gently mix the oil and water and then mix in the Cake mix.
- Grease the mold with butter and sprinkle with coconut. Take ¼ of the dough and mix cocoa into it.
- Pour half of the light batter into the mold, then cocoa and cover it with the other half of the light batter. Bake in a preheated oven at 180°C for about 45 minutes.
- Sprinkle the cooled cake with powdered sugar.
A good tip:
If you use a silicone cake mold, you do not need to wipe it with any fat.
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Ingredients
Add to cart
Print recipe
Share on Facebook
- 250 g powdered sugar
- 230 g Cake mix Liana
- 4 eggs
- 150 ml of oil
- 150 ml water
- 30 g Liana wheat flour
- 1.5 PL Liana dark cocoa
- 1 bag Vanillin sugar Liana
Next we need
- butter for greasing the mold
- Shredded coconut soft Liana for pouring into the mold
- powdered sugar for sprinkling
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