If you’re looking for a quick, delicious, and naturally gluten-free treat, these little cakes without wheat flour are the perfect choice. They’re soft, airy, and made with just a handful of pantry ingredients. Whether you enjoy them for breakfast, as an afternoon snack, or alongside your coffee, this recipe delivers a delightful bite every time.
This recipe uses cornstarch instead of wheat flour, resulting in a tender, melt-in-your-mouth texture. With the addition of eggs, butter, and sugar, the cakes are lightly sweet and moist. Best of all, the preparation is simple and takes less than 30 minutes from start to finish.
Ingredients for Little Cakes Without Wheat Flour
- 2 eggs
- 2/3 cup (120 g) demerara sugar
- 1 cup (200 ml) cornstarch
- 3 tablespoons (42 g) melted butter
- 1 teaspoon (5 g) baking powder
- Pinch of salt
Step-by-Step Preparation
Beating the Eggs
Start by cracking the eggs into a large mixing bowl. Beat them with a whisk or mixer until they become frothy. This step helps incorporate air into the batter, giving the cakes a lighter texture.
Adding the Sugar
Pour in the demerara sugar and continue mixing until the mixture becomes creamy and smooth. The sugar should be fully dissolved into the eggs.
Incorporating the Butter
Add the melted butter and mix well to combine. This adds richness to the cakes and helps keep them moist.
Mixing in the Cornstarch
Gradually sift in the cornstarch while stirring continuously. Adding it slowly prevents lumps and ensures a silky, uniform batter.
Adding Baking Powder and Salt
Stir in the baking powder and a pinch of salt. These will help the cakes rise and balance the sweetness. Mix gently until the batter is fully combined.
Preparing the Molds
Lightly grease individual muffin molds or use a larger glass baking dish. If you prefer, dust the molds with a little cornstarch to prevent sticking.
Pour the batter into the molds, filling them only halfway. This allows space for the cakes to rise without spilling over.
Baking the Cakes
Preheat the oven to 356°F (180°C). Bake for about 15 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and let the cakes cool slightly before removing from the molds.
Serving Suggestions
These little cakes are delicious warm or at room temperature. Pair them with coffee, tea, or a glass of milk. You can also serve them with a dusting of powdered sugar or a drizzle of honey.
Tips for Perfect Little Cakes
- Flavor Boost: Add 1 teaspoon of vanilla extract or a little lemon/orange zest for extra aroma.
- Sugar Swap: Replace demerara sugar with white sugar, brown sugar, or coconut sugar depending on preference.
- Extra Softness: For a more tender crumb, replace half the butter with 2 tablespoons of cream cheese.
- Gluten-Free Guarantee: Always check your baking powder brand to ensure it’s gluten-free.
FAQs
Can I make this recipe dairy-free?
Yes. Replace the melted butter with the same amount of coconut oil or a dairy-free margarine.
Can I use another type of sugar?
Absolutely. White sugar, brown sugar, or even maple syrup can work, though the texture may change slightly.
How long do these cakes stay fresh?
They’re best enjoyed the same day, but you can store them in an airtight container for up to 3 days.
Can I freeze them?
Yes. Let them cool completely, wrap individually in plastic wrap, and freeze for up to 2 months. Reheat before serving.
Do I need to sift the cornstarch?
Sifting helps prevent lumps and ensures a smoother batter, so it’s recommended.