Little Cakes Without Wheat Flour: Simple recipe with few ingredients, perfect for breakfast

Hello! Thank you for visiting our food corner, where we bring you delicious homemade recipes week after week. Today’s treat is Little Cakes. Get ready to jot down the ingredients, as we’ll show you this simple recipe step by step. It’s a versatile treat that pairs perfectly with breakfast, as a light snack, or even with fresh salads!

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How to make Little Cakes Without Wheat Flour

This flourless recipe is a light and tasty option—try it at home and enjoy the flavor. You don’t need to go to a nearby restaurant or nearby food place. Here you find Pretty food, Meal prep and without having to buy online cooking classes.

Ingredients:

2 eggs
2/3 cup of demerara sugar (120 g)
1 cup of cornstarch (200 ml)
3 tablespoons of melted butter (42 g)
1 teaspoon of baking powder (5 g)

Directions:

First, crack the 2 eggs into a mixing bowl and beat them well until frothy.
Then, add the sugar and continue mixing until the mixture becomes smooth and uniform.
Next, add 3 tablespoons of melted butter and stir thoroughly to incorporate it completely.
After that, gradually add 1 cup of cornstarch while mixing to ensure the batter is smooth and lump-free.
Right after, stir in 1 teaspoon of baking powder and a pinch of salt. Mix well until the batter is fully combined and smooth.

Following that, grease and flour individual muffin molds or, if you prefer, use a larger glass baking dish.
Lastly, pour the batter into the molds, filling them only halfway to prevent overflowing while baking.

To finish, bake in a preheated oven at 356 °F (180 °C) for about 15 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.

In just 15 minutes, you’ll have fluffy and irresistible little cakes — perfect to enjoy with your afternoon coffee or tea.

Tip:
For a special touch, feel free to add vanilla extract, lemon zest, or orange zest to the batter.