Alsatian Easter Cake
Prep time
Cook time
Total time
A traditional Alsatian cake we enjoy for breakfast at Easter, the gluten free version! This spongy vanilla-flavoured cake is a favourite of children.
Recipe type: Cake
Cuisine: Gluten Free, Alsace, French
  • 50 g potato starch
  • 20g brown rice flour
  • 20g almond flour
  • 90 g brown unrefined sugar
  • 3 eggs (at ambient temperature)
  • ½ tsp vanilla powder (or 1 large tsp vanilla sugar)
  • 1 tsp baking powder
  • 1 tsp lemon juice
  • Powder sugar to sprinkle
  1. Preheat the oven to 175 degrees (fan off).
  2. Separate egg yolks and egg whites.
  3. Whisk egg whites until they get well foamy. Then add 20g of the sugar, beating until you get firm peaks.
  4. In a separate bowl, beat the yolks with the 70g sugar left, until the mixture is pale yellow and creamy. Add in the lemon juice.
  5. Mix together the rice flour, starch, almond flour, baking powder and vanilla. Sift it and incorporate into the egg-sugar mixture.
  6. Stir in ⅓ of the egg whites in the batter with a spatula, to loosen the dense batter. Then fold in delicately the rest of the egg whites, scooping the batter.
  7. Grease your baking tin with butter or margarine.
  8. Pour half of the batter in. Bake in the oven for about 20 minutes. (note: if you use a large baking tin, pour all the batter and increase the baking time to 30-35 minutes.) Test if the cake is ready by inserting a knife blade blade into the center of the cake. If the knife comes out clean, the cake is done.
  9. Bake the second half of the batter the same way!
  10. Let the cakes cool down completely. Dust with powdered sugar, and decorate with a ribbon.
Recipe by Chocolate & Quinoa at