Guilt-less Desserts & Treats for your Family
This Gluten Free Cake is my new go to recipe. You know I love whisking my eggs until they’re nice and fluffy but sometimes it just seems like too much effort. This Gluten Free Cake is perfect for lazy baking when you don’t want to have a pile of washing and you just want cake. Which for a tired mummy like me is everyday!!
Not only is it Gluten Free but it’s Paleo friendly, Nut Free, Dairy Free, Refined Sugar Free and can be made Low Fodmap if you use Rice Malt Syrup.
This Gluten Free Cake is inspired by my super popular Gluten Free Cupcake. It makes a classic 20cm/8inch cake that is fluffy like a sponge but also sturdy enough to be used for a birthday cake with loads of frosting. I’ve also made a few variations which I’ll share with you in the coming weeks (you may have seen some pop up in my Insta feed!).
This Gluten Free Cake is a one bowl recipe. Whisk the wet ingredients, sift and stir in the dry and then bake. I have topped this Gluten Free Cake with my simple Whipped Coconut Cream but you could use Chocolate Frosting, Chocolate Ganache or a Berry Cream.
I often get asked about the choice of gluten free flours in my baking. I love to use Coconut Flour as a little goes a long way and it makes a fluffy and light cake, unlike many nut meals. Lately I have been adding arrrowroot to my cake baking, like I do with my cookies. I have found that this has been giving the cakes more stability without making them dense.
In case you’re thinking of asking…no can’t substitute other flours in this recipe. Coconut flour can’t be swapped for anything as it is so absorbent and the recipe has extra eggs and milk to account for this. Swapping the arrowroot for cornflour would result in a stodgy cake and no one wants a chewy, heavy cake.
Have fun with this Gluten Free Cake. I’d love to see how you decorate it. Make sure you take a pic and tag Mummy Made.It on Facebook or Instagram and use the #mummymadeitbakeoff
- 6 Eggs
- 1 1/2 Cups Milk (of choice)
- 1/2 Cup Maple Syrup/Rice Malt Syrup
- 3-4 teaspoons Vanilla Extract
- 1 Cup plus 1 Tablespoon Coconut Flour
- 2/3 Cup Arrowroot
- 3 teaspoons Baking Powder
- Preheat the oven to 180C/360F.
- Line and grease a 20cm/8 inch round cake tin.
- In a large bowl place the wet ingredients and lightly whisk by hand. DO NOT over whisk/mix.
- Add the dry ingredients into the bowl and lightly whisk until just combined. DO NOT over whisk/mix. I like to sift my dry indredients straight into the bowl.
- Pour the misture into the tin and smooth the top.
- Place in the oven and bake for 35 minutes, or until cooked through.
- Remove from the oven and allow to cool in the tin. Do not remove until cooled completely.
- Frost with your favourite topping.
- The cake itself does not need to be refridgerated but the frosting may.