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Gluten Free Cake

This Gluten Free Cake is the only cake recipe you'll need (well...that's a bit of an overstatement but it is really awesome!). It's a simple 1 bowl recipe that is easy to make, super versatile and really tasty.
Prep Time10 mins
Cook Time35 mins
Total Time45 mins
Servings: 16



    Gluten Free Cake

    • 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



      Gluten Free Cake

      • 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.