I found an absolutely amazing substitute for baking milk. Coconut kefir. I don’t know if kefir is available abroad, if you cant find it use coconut yogurt mixed with water. The cake is so amazingly supple that there is no need to use eggs or anything else that would gives the necessary fluffy texture in gluten-free baking.
This recipe is for a 26×26 cm cake form
- 200g flour Schaer mix B
- 150g rice flour
- 180 g ground coconut sugar
- 1 tablespoon baking soda
- ½ baking powder
- 3 tablespoon cocoa
- 1 tablespoon apple vinegar
- ½ cup vegetable oil
- 500ml coconut kefir or 300g coconut yogurth and 200ml water
The procedure is incredibly simple
first mix all the dry ingredients in a bowl and then add oil and kefir (or coconut yogurt mixture)
Stir until you have a smooth mixture and let it rest for 5 minutes.
Heat the oven to 200 C and bake for 30-40 minutes.
When the cake is completly cool frost with melted chocolate mixed with a spoonful of coconut yogurt and sprinkle with grated coconut.