Gluten and Lactose Free Apple Cake Recipe with Vero

Happy Monday Friends,

Today I’m back with a short little recipe post. This is definitely a first, because I asked one of my very best friends to film this with me. She actually inspired me to get to know more about the struggles and different ways of dealing with gluten and lactose free life. My friend, Vero is one of the most positive and creative people I’ve ever met (did you know that she has a handmade jewellery line called Bubilla?) and honestly, even with this beautiful mindset she felt disappointed, desperate, angry for life throwing such difficulties in her way. This hard patch didn’t last long, though. She soon came over the grief and pulled out her creative and always happy side and started experimenting with recipes at home to make her diet more diverse.

This recipe that I’m sharing with you today is the proof of that creativity and strength, and honestly, I’m in tears right know just thinking about how driven, and motivated one has to be for even feel the desire to make something good out of such a difficult situation. I learned so much from Vero and we want to inspire you guys to never lose hope and to always look on the bright side. 🙂

P.S.: It just got to me that we forgot to take a picture of the finished product when we were filming. How lame… 😀 So I’m posting some behind the scenes shots from the set. You can see how beautiful the cake looks on the video anyways. We even ate some in the end. 🙂


Gluten and Lactose Free Apple Cake Recipe

What you need

1 cup of white rice flour

1/2 cup of sugar

3/4 cup of almond milk

1 egg

1 tsp. of baking powder

2 tsp. of vanilla extract (if you don’t have vanilla sugar where you live)

2-3 grated apples

1/2 tsp. of ground cinnamon

cinnamon sugar for serving

What you do

Preheat your oven at 360 degrees. In two large bowls mix together the dry ingredients and the wet ingredients. In one bowl add the flour, sugar, cinnamon, vanilla sugar, baking powder, and set aside. In the other bowl whisk together the egg, almond milk and grated apples. Then little by little add the wet ingredients to the dry, mix until combined. Pour the batter in a Yama paper tin and put it in the preheated oven for 20 minutes or until the top is golden brown. Check with a toothpick to see if it’s completely done.



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