Hello Hello, We're back with a gluten-free recipe. And not just any recipe! You must certainly know the "Savane" of Papy Brossard (I do not know if the English speakers know however), I grew up in France and I liked it a lot when I was a child.
I had to try this recipe several times to get the desired result, now that I am satisfied I am finally able to share this recipe with you :) Note: The cake keeps very well for several days in the refrigerator, wrapped in cling film.
The necessary ingredients are almond flour, corn flour, rice flour, cane sugar, baking powder, coconut yogurt, vegetable oil (here oil of sunflower), unsweetened cocoa powder, vegetable milk (here oat milk), liquid vanilla extract, cornstarch, agave syrup, baking soda. The necessary utensils: a kitchen scale, a measuring cup, two large bowls, tablespoons, a cake mold, baking paper, a spatula, cling film.
This Savannah-style marbled cake recipe is:
Perfect for its taste that will make you fall back into childhood
Delicious with tea or coffee in the morning or as a dessert
60g of almond flour
70g of corn flour
80g of rice flour
2 tbsp of cornstarch
70g of cane sugar
16g of baking powder
105g of coconut yogurt
30g of sunflower oil
30g of cocoa powder
160ml of oat milk
2 tbsp of liquid vanilla extract
2 tsp of baking soda
- In a bowl, combine the flour (almond flour, corn flour, rice flour), sugar, yeast and starch. - Then add the coconut yogurt then the vegetable oil and the liquid vanilla extract. Mix with a spatula. - Divide the dough in half. Put a smaller part of the dough in the second bowl, in the latter put the cocoa and the 80ml of vegetable milk - mix well so that it is homogeneous.
- Pour the remaining 80ml into the first bowl. Mix well as well. The consistency is not runny, that's okay - don't worry :)
- Add a small teaspoon of baking soda to the two bowls, mix. - Preheat the oven to 180 ° c. - Line your cake mold with baking paper and pour a little non-cocoa dough and cocoa dough, until you finish the two bowls. - Using a stick or the tip of a knife you can make drawings for with an original rendering. - Bake for about 40 to 45min at 180 ° c. (it depends on your oven) - Leave the cake to cool when it comes out of the oven, ideally place it on a cooling rack with the baking paper. - Brush it with agave syrup or maple syrup, wrap it in cling film. - Leave it overnight in the refrigerator before eating it.