I've tried it and this recipe is truly amazing and so versatile. Its so falvorful you can eat it on its own but at the same time it has such a good texture that it can be used as a base for a layer cake. Thank you Giulia!
@s a hi! Yes coconut flour and monk fruit sweetener give the cake a completely different structure and with the quantities indicated on my recipe won't give you the right result. :)
Hi Giulia. I would like to make the cake bigger for a birthday girl. Do you have any measures for that? I have an 8 inch pan and a 10 inch pan as well.
Hello! Looking for recipe traditionally made and from veneto Italy, belluno province specifically that my ancestors and family still there today would have made in December? Would you happen to know anything about a cake not necessarily gf but one in that region? Thanks! Was only able to find pandoro and it's ancestor as well as strudel from the dolomiti, where they are currently today.
Hi! I don't suggest that. Sugar helps giving the cake some structure and stronger consistency that may be hard to achieve with honey since it's more liquid.
Hey Giulia Beddau... how are you doing darling 💗 💖.. ... yeah,, let's get started.. Hold on... mo' vado a preparare il caffeè expresso ☕️☕️ Well done girl, as always!!!
Love this recipe and channel. Hi friend, if I substitute the eggs for chia seeds and hot water (vegan "egg") would it still turn out OK in consistency and baking? Also, I am going to try this with almond milk. Thanks for the recipes, I have mucho catching up that I have to do. :)
Hi! Thank you for your comment. Unfortunately, I haven't tried but I don't think you will be able to substitute eggs in this recipe. They give a lot of structure to the cake and I don't think chia seeds will be able to act the same way in this case. Thanks for following me along :)
@@GiuliaArdizzone Yes, I have found the hard way that my vegan egg substitutes don't always work. I can substitute dairy butter or real milk fairly easily but yes, like you said, eggs are very good at providing structure and binding things together in lots of recipes. Take care! Thank you 😊
@@jachzohnson I made a cake recently based on a lemon cake, & replaced the eggs with flax 'eggs'. The cake didn't rise, but it tasted delicious! Maybe if I had used more baking powder & self-raising flour it would have worked better... A lot of trial & error with baking!
@@freesiajasmine534 thank you for the tip! I can deal with the texture being a little different or it being less fluffy as long as it sticks together, bakes and is not gelatiny. Yes, lots of trial and error, 🙏
You could have asked with a bit of kindness "where could I find the recipe?" and I would have replied "the recipe is written in the description box below the video and also in the first few moments of the video" byee 🙃
I added a cheeky cap of almond extract as well… I love this cake with a cup of coffee 😊
Awesome! So happy to hear that 😃
I've tried it and this recipe is truly amazing and so versatile. Its so falvorful you can eat it on its own but at the same time it has such a good texture that it can be used as a base for a layer cake. Thank you Giulia!
Hi Zsófi. It's a pleasure, I'm so happy to hear that! :)
@s a hi! Yes coconut flour and monk fruit sweetener give the cake a completely different structure and with the quantities indicated on my recipe won't give you the right result. :)
@s a my pleasure! I'm happy to hear that :)
@s a ji ka
Thank you! I just prepared it, and it's spongy and moist at a good level. Covered it with dulce de leche and almond flakes.
Wow! I'm glad to hear that ❤️ sounds delicious
Best recipe! I have tried many!!
That's so nice to hear, thank you! 🥹
Bravissimaaaa!! You are great! Great healthy recipe..thank you..God Bless 🙏 ❤
Che belle ricette.Sei fantastica e fantasiosa.
Grazie mille 🤩
Oooohh how nice! it seems delicious, as usual! another one to make it! Thank you so much! ♡♡
It's my pleasure Virginia. I'm glad to hear that ❤✨
You teach very good recipes that is why I like you so much ❤️You and your recipe are great
Thank you so much ❤️
Great recipe!
Thank you 😉
😘👍
Hi Giulia. I would like to make the cake bigger for a birthday girl. Do you have any measures for that? I have an 8 inch pan and a 10 inch pan as well.
Bravo! Looks delicious!
Thank you so much ☺️
Ricetta super interessante e golosa. Ottima!
Grazie mille Susanna :)
just baked this....perfect! now for the taste test when cooled!😇
Really good, everyone loved it. Thanks for sharing
Thanks for letting me know! I'm happy to hear that 😉✨🙌🏻
Wow ~ thank you for sharing mouthwatering recipe! Have a good day🌳
It's my pleasure ;)
I LOVE LOVE LOVE that it requires no butter ❤❤
Awesome 😉
This looks so good 😍
Thank you Sara 😃✨
Muy rica receta
Saludos desde México
Bravissima Giulia!!! Sicuramente sarà squisita. La proverò! 👏👏😋😋😋😍
Grazie mille, sono contenta! un bacione ❤️
Well, I mean, from a gluten allergy, I'll try that. I hope it works.
I have almonds, do I have to peel them before grinding?
Hello! Looking for recipe traditionally made and from veneto Italy, belluno province specifically that my ancestors and family still there today would have made in December? Would you happen to know anything about a cake not necessarily gf but one in that region? Thanks! Was only able to find pandoro and it's ancestor as well as strudel from the dolomiti, where they are currently today.
Thanks for this share.
Can I do this without the corn starch?
Hi can we replace the sugar with some kind of sweeteners or just a little juice from the lemon or orange please? X
Can I use a 9inch pan for this and what would be the temperature for baking it & the the time it should stay in the oven
Looks delicious! Can I use honey instead of sugar?
No, the texture will turn out completely wrong.
Is it possible to use a vegan egg replacement?
Perfectly zakalec.
Can i add baking powder instead of whipping the eggs (I'm not really confident that i can whip the eggs properly 😂)
Whip the egg whites first saved easing the beater
Hi, is there any way I can get a similar result using stevia leaves instead of sugar? 🤔
I don't think so! Sugar gives the cake structure other than making it sweet!
روعه
yahoo- enjoyed-unrael ~
Can I use almond meal instead of almond flour?
same thing I think?
😋👍🌸👏🌺أنتي رائعة
Sei fantastica
Grazie mille :)
Nice
Thank you 😃
Can we replace sugar by honey?
Hi! I don't suggest that. Sugar helps giving the cake some structure and stronger consistency that may be hard to achieve with honey since it's more liquid.
Hey Giulia Beddau... how are you doing darling 💗 💖..
... yeah,, let's get started..
Hold on... mo' vado a preparare il caffeè expresso ☕️☕️
Well done girl, as always!!!
Hi Stella! Tutto bene, grazie! Oh yea coffee goes so well with this cake. Have a wonderful day ✨😃❤️
Please give receipe
Hi! It's written in the description of the video and towards the beginning of the video :)
Ciao Giulia La steesa receta in Italiano per favore un bacione
Interesting; no butter or oil. Did I miss anything here?
محتاجين اللغه العربيه
في ترجمه
Love this recipe and channel. Hi friend, if I substitute the eggs for chia seeds and hot water (vegan "egg") would it still turn out OK in consistency and baking? Also, I am going to try this with almond milk. Thanks for the recipes, I have mucho catching up that I have to do. :)
Hi! Thank you for your comment. Unfortunately, I haven't tried but I don't think you will be able to substitute eggs in this recipe. They give a lot of structure to the cake and I don't think chia seeds will be able to act the same way in this case. Thanks for following me along :)
@@GiuliaArdizzone Yes, I have found the hard way that my vegan egg substitutes don't always work. I can substitute dairy butter or real milk fairly easily but yes, like you said, eggs are very good at providing structure and binding things together in lots of recipes. Take care! Thank you 😊
@@jachzohnson I made a cake recently based on a lemon cake, & replaced the eggs with flax 'eggs'. The cake didn't rise, but it tasted delicious! Maybe if I had used more baking powder & self-raising flour it would have worked better... A lot of trial & error with baking!
P. S. La torta sembra molto buona, Giulia! Grazie
@@freesiajasmine534 thank you for the tip! I can deal with the texture being a little different or it being less fluffy as long as it sticks together, bakes and is not gelatiny. Yes, lots of trial and error, 🙏
If it has almond flour it CAN'T be called FLOURLESS.
Ground almond is not called flour
@@oceansunset6147
1-Bob's Red Mill Almond Flour
2-Minimal California Almond Flour
3-Blue Diamond Almond Flour
4-Amoretti Almond Flour
5-Aprons N Love Almond Flour
🤍
you have not listed or spoken the amount of each ingredient , good perhaps but how to make it without amounts of ingredients , so I mark it 0 .
You could have asked with a bit of kindness "where could I find the recipe?" and I would have replied "the recipe is written in the description box below the video and also in the first few moments of the video" byee 🙃