Sugar-Free Brown Rice Chiffon Cake (Gluten-Free, Dairy-Free) 無糖糙米戚風蛋糕(無麩質,無奶)

The cake recipe I’m sharing today is free of sugar, gluten as well as diary. It’s basically just Sugar-Free Chiffon Cake with a slight twist in which I replaced the flour with brown rice flour and milk with soy milk. That’s it. Straightforward right? If you don’t have brown rice flour handy then rice flour would be fine too. Just that brown rice has a lower glycemic index and contains more nutrients than white rice and hence is better for your health. Check out Gluten Free Earl Grey Chiffon Cake for another brown rice cake recipe.
今天分享的蛋糕食譜是無糖,無麩質和無奶製品的。蛋糕配方修改自無糖戚風蛋糕,EC使用糙米粉取替麵粉和使用豆奶取替牛奶,僅此而已,非常簡單直接。沒有糙米粉用白米粉/沾米粉/蓬萊米粉也是可行的,只是糙米升糖指數較白米低,營養也較豐富,因此對健康會好些。 其他糙米粉蛋糕食譜可參考伯爵茶糙米戚風蛋糕

My favorite brands of natural sweeteners for baking are all erythritol-based. Erythritol is approximately 70% as sweet as sugar. Pure erythritol is available in granular and powdered form. There are other brands that combine erythritol with other natural sweeteners such as oligosaccharides, monk fruit and stevia. Follow package directions to use product accordingly.

Here my cake was made with Lakanto which is a blend of erythritol and monk fruit. It can be used as a one to one replacement for sugar. The cake browns more than cake made with sugar so I’ve reduced the baking temperature and baked the cake a bit longer.

Sugar-Free Brown Rice Chiffon Cake (Gluten-Free, Dairy-Free)

For 6” round cake pan


60 g brown rice flour
A pinch of salt
3 egg yolks, large
30 g grapeseed oil
45 g unsweetened soy milk or almond milk
3 egg whites, large
1/3 tsp white vinegar or lemon juice (I used Korean apple vinegar)
45 g erythritol and monk fruit blend natural sweetener (such as Lakanto or Krisda)

Notes: The eggs I use are about 50 to 55 g each without shells.


糙米粉 60克
鹽 少許
大蛋蛋黃 3個
葡萄籽油 30克
無糖豆奶或杏仁奶 45克
大蛋蛋白 3個
白醋或檸檬汁(EC用韓國蘋果醋) 1/3茶匙
羅漢果配赤藻糖醇天然代糖(如Lakanto和Krisda等) 45克


Directions 做法

Line the bottom of pan with parchment paper. Preheat oven to 300ºF/150ºC.

In a large mixing bowl, whisk together the brown rice flour and salt. Make a well in the center then pour in egg yolks, oil and soy milk. Whisk gently until incorporated. Set aside.

With a hand mixer or a stand mixer fitted with the whisk attachment, whip egg whites and vinegar (to stabilize the meringue) with medium-high speed until very foamy. Gradually add sweetener in batches and continue beating with medium speed until soft peaks. Beat at medium-low speed until meringue is glossy and reaches firm peaks. When you lift up the whisk, the peak will hold its shape but the tip will fall back very slightly.

Scoop about one third of the meringue into the yolk mixture and fold with a whisk to lighten. Then scrape this back into the bowl of meringue. Fold gently and thoroughly (so you don’t deflate the meringue) with a spatula until homogeneous.

Pour into the pan. Tap pan against the kitchen countertop several times to get rid of any large air bubbles. Smooth top with an offset spatula.

Bake for 35 to 40 minutes or until a wooden skewer inserted in the center of cake comes out clean. Every oven is different so adjust baking time accordingly. Drop cake pan on the kitchen countertop at a distance upon removal from the oven. This will release any gas trapped in the cake cells and minimize shrinkage. Invert pan on a wire rack to cool completely before unmolding.

I used organic brown rice flour and Lakanto natural sweetener.

If you want to republish this recipe, please link back to this post.

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