Rice lentil cake
Credited to: Coeliac UK
Kcal: 178.0
Serves 6
15 mins prep
25 mins cooking time
Ingredients
- 60g rice or rice flour
- 40g lentils
- 30g cocoa powder
- 100g coconut butter
- 100g caster sugar
- 2 medium egg, beaten
- 30g walnuts (options) plus extra for garnish
- 1 tsp gluten free baking powder
- 1 tsp vanilla essence
Method
- Preheat the oven to 175°C/350°F/Gas Mark 4
- Blitz the rice (if using rice and not rice flour) and lentils into a fine powder.
- Add the cocoa powder into the powdered mixture, to making a flour consistency. Then add the baking powder and mix together.
- Cream the coconut butter and sugar with a wooden spoon in a round-bottomed bowl until light and fluffy.
- Carefully stir the beaten egg to the creamed mixture
- Combine the wet and dry mixes, carefully cutting and folding the flour until all ingredients are thoroughly mixed together
- Put the prepared cake mixture into a 6 muffin tins lined with paper cases.
- Bake for 20-25 minutes. Allow to cool before serving.
Nutritional information per serving
Kcal
178
Fat
6g
Carbs
26g
Protein
5g
Fibre
1g
