This gluten-free plum cake to eat for breakfast is rich in fiber, without sugar and with very little fat per serving (just over a gram): it is ideal for those looking for gluten-free or sugar-free desserts but also for those who need to keep fat.

Gluten-free and sugar-free plum cake for breakfast

Gluten-free and sugar-free plum cake ingredients

300 grams of yellow or red apples (ripe) 
150 grams of dates (weighed with the stone)
One hundred and fifty grams of rice flour *
150 grams of corn flour *
two eggs
300 ml of skimmed milk
a pinch of salt
half a teaspoon of stevia
100 ml of water
vanilla yeast a sachet
mix of spices including ginger powder, cinnamon, nutmeg
a generous grating of lemon zest

* (if you are celiac make sure that the flours are without any gluten contamination)

Method.
Mix the two flours with the salt, lemon zest, stevia and spices. Separately, blend the apples with the pitted dates. Add the eggs and blend again. Pour the fruit and egg mixture into the bowl of flour and mix the ingredients: pour the skimmed milk and water, finally the yeast with a whisk. The dough will tend to be liquid because the corn flour retains a lot of water during cooking.

Pour the mixture into a one and a half liter plum cake mold, lined with parchment paper: put in the oven at 175 ° for about thirty / forty minutes. It must be checked during cooking, because the plum cake inside must still be soft, not totally dry inside, this always because the corn flour tends to dry out over time. Turn off the oven, let the gluten-free plum cake cool to room temperature and let it rest for about 5 hours before tasting it.
Serve for breakfast or as a snack with a generous spoonful of fat-free Greek yogurt and a teaspoon of honey. Instead of apples you can use: pears or carrots.