Gluten-free cake with chufa flour

Chufa flour naturally contains simple sugars, these give a sweet flavor to the dough, therefore using less sugar in the recipe.

Chufa flour is naturally gluten-free, so it's an excellent option for those who are gluten intolerant, and it has a similar thickening power to starches, so it can be used to achieve the same texture in desserts. It also absorbs more liquid than starches, so you may need to increase the amount of non-dairy milk or water in the recipe.

Ingredients:

• 200 g of chufa flour
• 100g coconut sugar
• 3 eggs
• 100 ml of vegetable milk (almond, rice, soy, etc.)
• 50 ml of extra virgin olive oil
• 1 sachet of baking powder
• 1 pinch of salt

Preparation:

1. In a large bowl, sift the chufa flour.
2. Add the coconut sugar, eggs, non-dairy milk, extra virgin olive oil, baking powder and salt.
3. Beat with a whisk until the mixture is smooth and homogeneous.
4. Pour the mixture into an oiled and floured cake tin.
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.

Advice:

• For a more intense flavor, you can toast the chufa flour in the oven for a few minutes before using it.
• If the mixture is too thick, add a little vegetable milk.
• If the dough is too liquid, add a spoonful of chufa flour.
• The cake can be stored in an airtight container in the refrigerator for 2-3 days.

Variants:

• 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
• 70% chocolate chips