My gluten-free cakes for breakfast

At Les Hauts de Saint Vincent, I like to vary my cakes recipe for breakfast and offer alternatives for all guests, whatever their diet.

Here are 2 classic recipes that I have adapted and which are successful among our guests : le Fondant coco-lemon, adapted from the traditional yogurt cake, and my olive oil & lemon cake , both gluten-free and milk-free.

THE COCO-LEMON MOISTY CAKE FROM LES HAUTS DE SAINT VINCENT

INGREDIENTS FOR 8 PORTIONS

• 150 g sugar
• 2 organic lemons
• 3 eggs
• a vegetal yogurt (almond or even better, coco milk) or a classic yogurt if you prefer
• 80 g of virgin coco oil
• 200g of almond ground
• 1/2 packet of yeast

PREPARATION

1. Preheat your oven Th. 6-7
2. Do an icing sugar mixing your sugar and the zist of your lemon with your robot if you have one, (or just blend the sugar and the zist if you don’t).
3. Add your 3 eggs and your yogurt and mix during 20 sec. speed 4
4. Add the coco oil and the almond ground, as well as the juice of the lemon. Mix during 20 sec. speed 5
5. Add the yeast and mix again
6. Pour the preparation into a mold with baking paper because this cake is delicate to unmold because very moisty.
7. Bake for 30 minutes Th. 6
8. Out of the oven, add the juice of the second lemon and pour some icing sugar on the top (optional)

MY GLUTEN-FREE CAKE WITH CANDIED LEMON AND OLIVE OIL

INGREDIENTS FOR A RECTANGLE CAKE

• 2 organic lemons
• 10 cl virgin olive oil
• 50 g candied lemon peels
• 140 g blond cane sugar
• 200 g flour (brown rice flour or a mix of 100g brown rice flour, 60g buckwheat flour and 40g chestnut flour ) and 20 g of psyllium
• 3 eggs
• 40 g almond ground
• 1 teaspoon of gluten-free yeast

PREPARATION

1. Pre-heat your oven at Th.6
2. Beat the eggs and sugar with an electric mixer until the mixture foams and triples in volume
3. Zest one of the lemons then squeeze both and pour the whole into your olive oil in a bowl
4. Add the mix olive oil – lemon to your mixer without stopping whipping
5. Add the flour(s), the yeast and the almond ground previously mixed together
6. Stop whipping and add your diced lemon peels (floured) mixing with a spatula
7. Pour the dough into a oiled cake mold and bake for 50 minutes at around 170°c (Th 6)
8. Check doneness with a knife

Enjoy !