Tapioca Flour Cake (Dairy-Free) – Doesn’t Deflate, Easy and Quick

Here’s an irresistible recipe for Tapioca Flour Cake, dairy-free, that is guaranteed to be a hit in your kitchen! This delicious treat is easy to make, quick, and best of all: it doesn’t deflate! Get ready to enjoy every crunchy bite of this cake that will conquer your taste buds. Let’s get started!


  • 3 eggs
  • 8.45 oz (250 ml) of water
  • 3.38 oz (100 ml) of oil
  • 1 teaspoon of salt
  • 1 ½ cups of tapioca flour (sour or sweet)
  • 1 tablespoon of baking powder
  • Grated Parmesan cheese (optional)


  1. Place the eggs, water, oil, and salt in a blender. Blend for about 2 minutes.
  2. Add the tapioca flour and blend for another 2 minutes.
  3. Add the baking powder and blend just to mix.
  4. Pour the batter into a pan greased with butter and flour.
  5. If desired, sprinkle grated Parmesan cheese on top of the batter.
  6. Bake in a preheated oven at 350°F (180°C) for approximately 40 minutes, or until golden brown.
  7. Remove the cake from the pan after baking and serve.

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