FIELD: food industry.
SUBSTANCE: invention relates to food industry, public catering, in particular, to cakes production. Disclosed is a gluten-free cake composition which contains buckwheat flour and nuts, further comprising milled dates, vegetable food fibers, milk, a natural preserving agent and a binding component, wherein vegetable food fibers are represented by food fibers from pumpkin pulp, natural preserving agent and binder are represented by honey, almond kernel is represented by the following ratio of initial ingredients, g: buckwheat flour 36–38; milled dates 24–26; food fibers from pumpkin pulp – 8–9; milk 9–11; almond kernel 13–15; honey 5–6.
EFFECT: invention is aimed at creation of a gluten-free cake characterized by low content of easily digestible sugars, high stability of the disperse system, improved organoleptic indices, extended storage life and improved vitaminized composition.
1 cl, 2 ex
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