Gluten-free cake with chufa flour

Ingredients:

• 200 g tiger nut flour
• 100 g coconut sugar
• 3 eggs
• 100 ml plant-based milk (almond, rice, soy, etc.)
• 50 ml extra virgin olive oil
• 1 sachet baking powder
• 1 pinch salt

Preparation:

1. In a large bowl, sift the tiger nut flour.
2. Add the coconut sugar, eggs, plant-based milk, extra virgin olive oil, baking powder, and salt.
3. Whisk until the mixture is smooth and homogeneous.
4. Pour the mixture into an oiled and floured cake pan.
5. Bake in a preheated oven at 180°C for 30-35 minutes, or until golden brown.
6. Remove the cake from the oven and let it cool completely before serving.

Tips:

• For a more intense flavor, you can toast the tiger nut flour in the oven for a few minutes before using it.
• If the batter is too thick, add a little more plant-based milk.
• If the batter is too thin, add a tablespoon of tiger nut flour.
• The cake can be stored in an airtight container in the refrigerator for 2-3 days.

Variations:

• Vegan cake: replace the eggs with one tablespoon of ground chia seeds and three tablespoons of water.

Here are some ideas for decorating the cake:

• Cocoa powder
• Fresh fruit