Gluten-free cakes can have a reputation for being disappointing, but we’re here to prove that theory wrong! These six delicious cakes are all springy, light and flavourful.
Orange blossom & almond polenta cake
Orange blossom & almond polenta cake
Polenta makes a lovely, fluffy flour substitute in this zesty cake
Ingredients
For the cake
- 150 g butter plus extra to grease
- 150 g caster sugar
- 4 large free-range eggs beaten
- 100 g Greek-style yoghurt
- 2 tsp Nielsen-Massey Orange Blossom Water
- 200 g ground almonds
- 200 g instant polenta
- A pinch of salt
- 2 tsp gf baking powder
To decorate
- 1 tsp Neilsen-Massey Orange Blossom Water
- 3 tbsp caster sugar
- Fine shreds of orange zest
- A few toasted flaked almonds
Instructions
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Preheat the oven to 180°C/Gas Mark 4. Grease a 20cm (8in) aluminium PushPan or deep round cake tin with a little butter. If using a regular cake tin, line with baking paper.
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Beat the butter and caster sugar together in a bowl until light in texture, then gradually beat in the eggs. Stir in the yoghurt, orange blossom water, ground almonds, polenta, salt and baking powder, mixing.
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Transfer to the cake tin and level the surface. Bake in the middle of the oven for 55 minutes, or until a skewer inserted into the centre comes out clean. Cool in the tin for 20 minutes, then transfer to a wire rack. Remove the baking paper, if used.
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To decorate, put the blossom water into a pan with the caster sugar, 4 tbsp water and the orange zest. Heat gently until the sugar dissolves, then boil for 1 minute. Spoon over the surface of the warm cake and scatter with toasted flaked almonds.
Chocolate and amaretti ciambella
Chocolate and amaretti ciambella
This indulgent cake is perfect for a special occasion
Ingredients
- 200 g dark chocolate
- 1 tbsp raw cocoa powder
- 300 g brown rice flour sifted
- 2 tbsp cornflour
- 2 tsp vanilla powder
- 80 g gluten-free amaretti cookies chopped
- 3 free-range eggs
- A pinch of sea salt
- 100 g coconut sugar
- 150 ml brown rice milk
- 80 ml mild extra virgin olive oil
Instructions
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Preheat the oven to 180oC/Gas Mark 4. Chop the chocolate and melt in a bain-marie.
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In a bowl, mix the cocoa with the rice flour, cornflour, baking powder, vanilla and amaretti.
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In another bowl, beat the eggs with a pinch of salt and the sugar. Add the milk, oil, melted chocolate and mix.
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Mix in the dry ingredients, slowly, until smooth and combined. Pour the dough into a floured and oiled ovenproof mould, then bake in the oven for 40 minutes.
Banana bread
Banana bread
A gluten-free take on the classic! It'll keep for several days
Ingredients
- 5 ripe bananas peeled
- 150 g gluten-free self-raising flour
- 100 ml unsweetened plant milk
- 3 tbsp maple syrup
- 1 tbsp gluten-free baking powder
- 1 tsp cinnamon
- 100 g pecans or walnuts crushed
Instructions
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Preheat the oven to 200oC/Gas Mark 6.
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To a large mixing bowl, add 4 bananas and mash with a fork. Add the flour, milk, maple syrup, cinnamon and baking powder and mix. Add three-quarters of the nuts and mix again.
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Pour the mix into a lined bread baking tin. Grease the baking paper with coconut oil. Slice the remaining banana down the middle and push into the mix, topping with the remaining pecans. Bake in the oven for 35-40 minutes.
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Allow to cool for 15-20 minutes before slicing.
Raspberry and honey loaf cake
Raspberry and honey loaf cake
This sweet and fruity loaf cake is a real treat
Ingredients
- 2 free-range eggs
- 150 ml brown rice milk
- 80 ml mild extra virgin olive oil
- A pinch of sea salt
- 4 tbsp raw honey
- A pinch of cinnamon
- 200 g brown rice flour sifted
- 50 g cornflour sifted
- 1 tsp gluten-free baking powder
- 100 g fresh (or frozen) raspberries washed, dried, chopped
Instructions
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Preheat the oven to 180oC/Gas Mark 4. Line a loaf tin with parchment paper.
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Beat the eggs with the milk, olive oil, salt and honey. Add the cinnamon, flours, baking powder, brown sugar and mix. Add the raspberries and mix again.
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Pour the dough into the loaf tin, then bake in the oven for 25 minutes.
Strawberry and raspberry chocolate cake
Strawberry and raspberry chocolate cake
A deliciously light and fruity cake
Ingredients
- 250 g unsalted butter diced
- 250 g dark chocolate broken into pieces
- 5 free-range eggs separated
- 250 g golden caster sugar
- 200 ml crème fraiche
- 1/2 a punnet of strawberries hulled and chopped
- A handful of raspberries
- A mint sprig
- Icing sugar to decorate
Instructions
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Preheat the oven to 180°C/ Gas mark 4 and line a 20x10cm (8x4in) deep loose-bottomed cake tin.
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Melt the butter and chocolate in a bowl set over a pan of simmering water, stirring occasionally. While the chocolate is melting, whisk the egg yolks with half the sugar in a large bowl, until pale, thickened and doubled in volume.
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In a separate bowl, with clean whisks, whisk the egg whites until stiff, then gradually beat in the remaining sugar, 1 tbsp at a time, whisking after each addition. You should by the end have a stiff, glossy mix.
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Fold the melted chocolate and butter into the egg yolk and sugar mixture, followed by the egg white mix in batches. Pour the mixture into the prepared 5 tin and bake for 60-75 minutes, or until a skewer inserted in the centre comes out with just a few moist crumbs clinging to it. Leave the cake to cool in the tin. It will sink in the middle, but this is completely normal.
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Once the cake has cooled, remove from the tin and spoon the crème fraiche in to fill the sunken centre of the cake. Finally, pile on the strawberries, raspberries and a few mint leaves. To finish, dust over a little icing sugar.
Vegan chocolate and strawberry cake
Vegan chocolate and strawberry cake
You won't believe this chocolatey dream is dairy and gluten free!
Ingredients
- 2 ripe bananas peeled, mashed
- 100 g coconut sugar
- 100 ml brown rice milk
- 100 ml sunflower oil
- 1 tsp ground cinnamon
- 200 g dark chocolate 70%, melted
- 1 tbsp cocoa powder
- 300 g brown rice flour
- 1 tsp gluten-free baking powder
- 3 tbsp strawberry jam sugar-free
- 3-4 strawberries
Instructions
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Preheat the oven to 180oC/ Gas Mark 4. In a bowl, mix the mashed bananas with the coconut sugar, brown rice milk, sunflower oil and cinnamon. Add 3 tbsp melted chocolate and mix.
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In another bowl, mix the flour, cocoa powder and baking powder. Pour the dry ingredients into the wet ones little by little and mix quickly. Add the strawberry jam and pour the dough into a mould.
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Bake for 35 minutes.
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Once cold, cover the cake with the remaining melted chocolate and 3-4 strawberries. (You may need to remelt the chocolate).