This gluten-free soufflé cake has an airy texture. On top, it is covered with a rich chocolate glaze. It takes some time to prepare such a delicious dessert. But the result is worth it.
Soufflé cake is ideal for a festive table. It contains no refined sugar. And few calories. Its delicate texture melts in your mouth.
Gluten-free cake soufflé ingredients
To make a soufflé cake, you need 10 common ingredients.
- Rice flour is the base of the biscuit crust. It is gluten free. Choose a fine grind.
- Cornstarch in biscuit and soufflé. It acts as a thickener.
- Another free-flowing ingredient is milk powder.
- The liquid ingredients in the recipe are milk and chicken eggs. A whole egg will go into the biscuit. And the soufflé contains only proteins.
- The sweetener in our cake is coconut sugar. It is brown in color. The soufflé turned out to be not white. Use whatever sweetener you like instead of coconut sugar.
- To keep the soufflé in shape, apply gelatin.
- When whipping the whites, you need lemon juice. If you don’t have lemon, then you can do without it.
- Refined coconut oil and cacao powder for icing.
- And a little baking powder for the splendor of the biscuit.
That’s the whole list of ingredients. Now we start cooking.
How to make a soufflé cake
The preparation of a gluten-free soufflé cake consists of three steps. These are: baking a biscuit cake, making a soufflé and assembling.
1. Baking biscuit cake
Turn on the oven at 170 ° C / 340 ° F. Then we prepare a baking dish. I used an 18 cm ring. I put the form on a baking sheet. The bottom in the ring made of foil and parchment. Press the foil against the walls of the mold. If you have a bottom mold, place a piece of parchment on the bottom.
The inventory is ready. Let’s move on to baking the cake. In a bowl, mix rice flour, cornstarch, milk powder, coconut sugar and baking powder. In another bowl, whisk one yolk and milk together.
Then we need to beat the protein until dense. Better to do this with a mixer. Add a teaspoon of lemon juice (if available) to the egg whites before whisking. Beat the protein at a slower than average speed. It took me 2 – 3 minutes. You can check the readiness of the whipped protein in a simple way. Tilt the bowl and stop beating if the mixture does not slide down the sides.
Now we combine all the ingredients for the biscuit. Add milk with yolk to the flour mixture and mix. Then add the whipped protein in two steps. Mix the whole mass with slow movements. Put the finished dough into a mold. We bake a biscuit for 10 – 12 minutes.
Take the finished cake out of the oven. Then remove the foil and parchment from the ring. And cool the sponge cake on the wire rack along with the ring. If you have a bottom mold, let it cool for 5 minutes. Then take the cake out of the mold and refrigerate it on the wire rack.
While the biscuit is cooling down, we prepare a soufflé.
2. Making soufflé
First, fill the gelatin with cold water. I used instant powder. Then pour milk into a saucepan. Add cornstarch, milk powder and coconut sugar to it. Heat the mass over low heat until thickened. At the same time, stir with a spatula.
At the beginning of thickening, lumps appear. They will disperse when stirred. As soon as the mass thickens, remove the pan from the heat. Pour the contents into another container. So our soufflé will cool down faster. Add vanilla extract and swollen gelatin to the milk mixture. Mix everything well.
Then cover the container with cling film. It should touch the surface of the mass. And cool the soufflé blank to room temperature.
After the mass has cooled, beat the whites. We do this in the same way as for a biscuit. The proteins should keep their shape and not slide down the sides of the bowl. Mix the whipped egg whites in a portion of three tablespoons to the milk mass. Stir slow with a spatula until smooth.
After that, we start assembling the cake.
3. Assembling the soufflé cake
We collect the cake using a sliding assembly ring. If you don’t have a ring, a sliding baking dish will do. We put an acetate tape inside the ring. Then, when you remove the ring, the cake will not stick to it. Use parchment instead of tape.
Put the cake on a plate or board. We squeeze it with a sliding ring. Don’t forget about the ribbon. Then put the soufflé on the biscuit. Level the surface with a spatula. Cover the ring with cling film and put the cake in the refrigerator for 6 hours to set.
I made the cake in the evening. Dessert left in the refrigerator until morning. When our soufflé cake has solidified, proceed to the final stage.
We take out the cake from the refrigerator and remove the ring. Then remove the tape. And make the icing.
There are only two ingredients in the frosting recipe. Refined coconut oil and cacao powder. I made the frosting without sweetener. This creates a contrast of taste. Sweet soufflé and bitter glaze.
You can use your own icing recipe. It is very easy to prepare the icing. Melt the coconut oil in a bowl. Add cacao to it. We mix everything. Pour the icing onto the surface of the cake. We put the cake in the refrigerator for 30 minutes to set the frosting.
That’s all. Our gluten-free soufflé cake is ready. It turned out to be airy with a rich cacao flavor.
Although the cake is not quick to cook, the result will please you.
Make a soufflé cake and write your impressions.
Enjoy your meal!
Be healthy and love yourself!
Gluten-Free soufflé cake (Refined sugar free)Course: Gluten free
1 1/2 tablespoons rice flour
1 chicken egg
1 tablespoon milk powder
1 teaspoon cornstarch
1 1/2 tablespoons milk
1 tablespoon coconut sugar
1/2 teaspoon baking powder
1 teaspoon lemon juice
120g (3 pieces) egg whites
4 tablespoons milk powder
3 tablespoons cornstarch
7 tablespoons coconut sugar
1 teaspoon lemon juice
1/2 tablespoon gelatin
1 teaspoon vanilla extract
3 tablespoons (40g) refined coconut oil
2 tablespoons cacao powder
- Turn on the oven at 170 ° C / 340 ° F.
- Mix together rice flour, cornstarch, milk powder, coconut sugar and baking powder.
- In another container, beat the egg yolk and milk with a whisk.
- Beat the protein with lemon juice with a mixer until a thick mass. The whipped egg white should not slide down the sides when the bowl is tilted. Turn on the mixer at a speed below average.
- Combine the flour mixture with yolk and milk.
- Add whipped protein to the resulting mass in two steps. Mix with slow movements.
- Put the dough in an 18 cm mold. Place parchment on the bottom of the mold.
- We bake in the oven for 10 – 12 minutes. Cool the biscuit on a wire rack to room temperature.
- Fill the gelatin with cold water.
- Pour milk into a saucepan. Add cornstarch, milk powder and coconut sugar to it. Heat the mass over low heat until thickened. At the same time, stir with a spatula.
- Remove the pan from the heat. We transfer the custard mass to another container.
- Add the swollen gelatin to the custard. And mix.
- Cover the container with cling film. The film should touch the surface of the soufflé.
- Cool the soufflé to room temperature.
- Beat egg whites with lemon juice until firm.
- Add three tablespoons of proteins to the cooled soufflé mass. Stir slowly.
- Squeeze the biscuit with a split ring. We put acetate tape or parchment inside the ring. To prevent the soufflé from sticking to the ring.
- We spread the soufflé in the form.
- Cover the ring with cling film. We put it in the refrigerator for 6 hours to solidify the soufflé.
- When the cake has solidified, remove the ring and ribbon from it.
- Melt refined coconut oil in a bowl.
- Add cacao powder to the butter. Stir until smooth.
- We spread the icing on the surface of the cake.
- We put the cake in the refrigerator for 30 minutes to set the frosting.
- Trying a delicious dessert.