2 Delicious Cakes without Gluten or Lactose

Although every day there are more products adapted for celiac and lactose intolerant people, we can prepare our own sweets at home, and this way we make sure that they do not contain excess preservatives either.

Allergy sufferers usually have a lot of difficulty when preparing their daily gluten-free menus, and especially desserts: they must read labels, compositions, ingredients, etc. Gluten and lactose intolerance affects a relevant part of the population. This brings a lot of concern, especially to parents of children with these allergies.

We want to give you two examples of simple and delicious gluten-free desserts that you can make for yourself and your family. Whether you are celiac or allergic to lactose, or if you do not have any of these two intolerances, you can benefit from them. They have healthy and tasty ingredients: bananas, carrots, ginger, lemon…

Two very common intolerances: gluten and lactose

Celiac

The intolerance of children or adults to gluten is basically due to their inability to digest one of its components, better known as gliadin . Every time these people ingest it, serious damage occurs to the intestine . This is a very complex reality: they must avoid in their diet all the proteins that wheat contains inside.

Lactose intolerance

This condition has its origin in the lactase zyme. When we ingest milk or any of its derivatives, this enzyme acts in our intestinal microvilli, metabolizing lactase (milk sugar) .

The problem appears when we produce said enzyme in very small quantities . We stop being able to digest lactose and such problems arise, such as: stomach pain, gas, discomfort, inability to absorb nutrients, etc…

In general, we could even say that our body has a natural intolerance to lactose, since it comes from an external agent of animal origin.

Carrot and ginger cake

150 grams of grated carrot
200 grams of rice flour
150 grams of brown sugar
40 grams of margarine (make sure it does not contain milk)
2 eggs
1 tablespoon ground ginger
1 sachet of raising agent or “Royal Yeast”
2 tablespoons liquid caramel
2 tablespoons rice milk

For coverage

3 tablespoons carrot juice
8 tablespoons of icing sugar (icing sugar is a little finer than normal sugar and is mainly used in baking. If you don’t have it on hand, you just need to mix the sugar with the cornstarch and grind until you get a fine powder. You can do it with any kitchen robot, such as the Thermomix ).

Elaboration

We preheat the oven to 200 degrees.
We begin to grate the carrots; We will try to make them stay very fine.
Now, in a bowl or container, put the flour, yeast and sugar. And we mix everything well.
Then we introduce the margarine (gluten-free), beating all the ingredients.
Next, we add the eggs, carrot and ginger. We continue mixing it.
We will see that the dough becomes quite thick. It’s time to drop the rice milk and caramel. This way the pasta will be lighter and have a pleasant smell and texture.
Now we set the oven to 150º and place the cake in a mold for 30 minutes.

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Finally, we are going to make the coverage of this tasty cake. Simply mix carrot juice with icing sugar until you have a suitable consistency. We can pour it over the cake, when it is cold. Without a doubt, this gluten-free and lactose-free cake, made with carrots, will be to the taste of your entire family.

Chocolate and banana cake

Ingredients

75 grams of rice flour
75 grams of cornstarch (corn flour)
2 ripe bananas
100 grams of sugar
1 sachet of raising agent (also known as “Royal Yeast”)
4 teaspoons of chocolate powder (remember that the healthiest is dark and sugar-free chocolate. In any case, when we buy it, we must check that it does not contain traces of gluten or lactose)
1 teaspoon vanilla
2 tablespoons liquid caramel
100 grams of water
100 grams of rice milk (if we don’t have rice milk, we can add 200 grams of water.)

Elaboration

We preheat the oven to 200º.
In a bowl, add the flour, sugar, yeast or raising agent and chocolate powder. We mix everything until it is uniform.
Now we begin to beat the bananas with the rice milk, the indicated water and the caramel in a container.
Then we pour this banana smoothie together with the flour and chocolate powder mixture. We mix everything very well.
We put it in a mold and bake it for 45 minutes.

For the gluten- and lactose-free chocolate cake topping:

30 grams of margarine (without milk)
3 tablespoons cocoa powder
2 tablespoons of sugar
grated coconut

We bring all the ingredients (except the coconut) to the heat in a saucepan so that they mix well. Once well homogeneous, we pour this liquid over the cake. Finally we can decorate it with grated coconut.

2 Delicious Cakes without Gluten or Lactose