Tasty gluten-free Cake
I love cake in all it’s glorious variety (apart from mint choc toffee icing, I mean seriously?? How was that ever going to be a good idea?) anyway as far as gluten-free cake goes I’m not bothered unless it’s tasty gluten-free cake and these are……
Chocolate Guiness Cake
This is rich and delicious choccy cake without being sickly. Yes, it has got beetroot in it and no, you can’t taste it.
This recipe is from a nutritional cook called Susan Jane White who does a great job of incorporating nutritional punch along with flavour. Her original recipe suggests cream cheese ontop but tbh I didn’t bother as I forgot to put it on the shopping list.
2 cups pitted dates
1 cup of Guiness (other stouts or porters would probably be fine)
1/4 cup of coconut flour
125g cacoa or raw cacao powder
1 cup pureed beetroot (approx 4 small vacuum packed beetroot)
2 teaspoons tamari (which is essentially gluten free soy sauce)
4 free-range eggs
1/2 cup olive oil
2 tsp vanilla extract
2 tsp baking powder
1. Preheat oven to 180′C, grease and then line the bottom with parchment paper of a 20cm springform tin.
2. Boil the dates in the Guiness until mushy and then blitz in a blender until smooth, you need 1 cup of paste (Susan recommends using any excess on your morning porridge but I think Guiness with breakfast may be an exclusively Irish thing.) to which you add the flour, eggs, tamari and beetroot and blitz again until smooth.
3. Add the final ingredients to the blender and blast until mixed then pour into your tin.
4. Put your tin of mix in the oven and then turn the heat down to 150′C and bake for 45-55 min.
My 90 year old grandmother Billie moved in with me for a while and during this time complained bitterly that we didn’t eat potatoes enough, so, being the doting grand-daughter that I am I made her this cake, which has potato in it. As it turns out this was a double whammy of successfully irritating Billie and also tasting unbelievably delicious.
150g very soft butter
150g light brown sugar
2 free-range eggs
Innards of 2 passion fruit
zest of 2 limes
300g cold mashed potato
200g ground almond
2 tsp baking powder
For the drizzle:
175g icing sugar
1 passion fruit
Juice of 2 limes
2.Cream together the butter and sugar until it’s white and fluffy, beat in the egg, zest and passion fruit, then potato ensuring you smash up any remaining lumps (you can pop it in the blender before hand if you don’t mind the extra washing up).
3. Finally fold in the almonds and baking powder and pour into your tin. Bake for approx 1 1/4 hours, I generally find I need to cover it with foil or the top is too dark before the centre is cooked. It’s ready when you stab it with a skewer and it comes out clean.
4. Wait 5 min after it’s out of the oven before you pop the sides off the tin. (Granny tip: put the tin ontop of a can of beans or whatever tinned goods you like and then when you release the springform sides it will drop down and clear, minimising the risk of you dropping your cake)
5. Combine the drizzle ingredients in a bain marie (bowl over hot water) and stir until it looks glossy, then pour over the top of your cooled cake.
The previous two gluten-free cake recipes have followed the tendency to be dense and moist (rather than dry and fluffy like a victoria sponge) but the final recipe is a more traditional style cake, packed with fruit and then with the modern twist of the salted caramel sauce.
Vegan Apple cake with salted caramel sauce
2 Tablespoons flaxmeal
1/4 cup warm water
1/2 cup soft brown sugar
1/4 cup oil
1/4 cup coconut milk
1 teaspoon cider vinegar
1 cup gluten free flour
1 tsp baking powder
1/4 tsp bicarbonate of soda
Pinch of salt
1/2 tsp ground ginger
1/2 tsp cinnamon powder
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp ground cardamom (if you’re grinding the pod in a pestle and mortar fish out the papery casing)
1 Large Ripe apple chopped small(1/4 – 1/2 inch)
2 Tablespoons Maple syrup
1/2 cup ground raw sugar
1 Tablespoons Maple syrup
2 Tablespoons water
1 teaspoon dark molasses
1/2 cup Coconut cream
Sea salt to taste (I used 1/2 teaspoon. Use a 1/4 for less salty.)
1. In a bowl, add warm water and flaxmeal. Mix and let sit for 5 minutes.
2. Add sugar, oil, coconut milk and whisk until sugar is well combined.
Add vinegar and mix.
3. In another bowl, mix the dry ingredients – spelt, baking powder, baking soda, salt, spices.
Add the dry to the wet and mix until well combined into a smooth batter.
4. In a bowl, add chopped apples and maple syrup. Mix well to coat.
Drop the apples into the batter. Fold to distribute well.
5. Drop batter into parchment lined or well greased 8 inch cake pan.
Bake in pre-heated 365 degrees F for 40-45 minutes or until toothpick from the center comes out clean.
Cool for 10 minutes before slicing.
Drizzle some salted caramel, or a dollop of whipped coconut cream or use cream cheese frosting.
In a medium pan, mix the sugar, maple, molasses and water and mix on medium high heat.
Stir occasionally till the mixture comes to bubbling boil.
Add coconut cream slowly and mix well.
Add sea salt, mix and take off heat as the mixtures comes to a boil.
(For Coconut cream, refrigerate a can a full-fat coconut milk for a few hours, then open the can and scoop out the thick cream on top)
Or use this recipe for larger batch and store.
So for now that’s my top 3 gluten-free cake recipes.by