My Breton Cake version

I am self-employed, so I sometimes have some free time, when it’s possible I prefer to give my kids homemade snacks or desserts.

So I was looking for a new cookie idea when I came across a Breton cake recipe (here).

I divided the quantities by two because I don’t have big eaters at home (except me but it’s a detail right? 😀 ). I also wanted to make a few changes.

The first one is due to the fact that I am not a sugar lover so I’m always looking for healthier alternatives for the kids. My second change was to make it a gluten-free cake so if you have friends who are allergic or are just trying to reduce your gluten intake this recipe is for you.

Gâteau Breton revisité

Temps de préparation: 10 mins
Inactive: 20 mins
Cuisson: 20 - 40 mins


  • 180g (1 tasse) brown rice flour
  • 80g (2 ¾ oz) apple butter
  • 100g (3 oz) salted butter
  • 3 egg yolks


  1. Preheat you oven to 180°C ou 350°F.
  2. In a large bowl combine all the ingredients together until you obtain a dough that look like a pastry dough
  3. Let it sit for about 20 min.
  4. In a buttered and slightly floured mold, spread the dough to give it the shape of the mold. Then using a fork make streaks on the dough.
  5. Bake for 20 to 40 min depending on your oven.
  6. Remove it from the oven and allow it to cool completely before serving.


☛ If you're baking this cake for a friend allergic to gluten do not ruin your efforts by flouring the mold with regular flour (yes it may seem obvious but it happens even to the best of us).

☛ If you don't have any rice flour there are other flours that you could use, corn, chestnut, almond .... Sky is your limit well almost.

☛ It's possible to reduce the amount of butter but a Breton cake without butter is not a Breton cake worthy of the name.

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