Published On: Thu, May 16th, 2019

6 delicious gluten-free cake recipes

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.

6 delicious gluten-free cake recipes

Orange blossom & almond polenta cake

6 delicious gluten-free cake recipes

Orange blossom & almond polenta cake

Polenta makes a lovely, fluffy flour substitute in this zesty cake

Course Dessert
Cuisine baking
Keyword Polenta cake
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Calories 405 kcal
Author Lakeland

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

  1. 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.

  2. 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.

  3. 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.

  4. 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.

Nutrition Facts
Orange blossom & almond polenta cake
Amount Per Serving
Calories 405 Calories from Fat 219
% Daily Value*
Fat 24.3g37%
Saturated Fat 9.2g58%
Sugar 21.6g24%
Protein 9.1g18%
* Percent Daily Values are based on a 2000 calorie diet.

Chocolate and amaretti ciambella

6 delicious gluten-free cake recipes

Chocolate and amaretti ciambella

This indulgent cake is perfect for a special occasion

Course Dessert
Cuisine baking
Keyword Ciambella
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Calories 399 kcal

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

  1. Preheat the oven to 180oC/Gas Mark 4. Chop the chocolate and melt in a bain-marie.

  2. In a bowl, mix the cocoa with the rice flour, cornflour, baking powder, vanilla and amaretti.

  3. In another bowl, beat the eggs with a pinch of salt and the sugar. Add the milk, oil, melted chocolate and mix.

  4. 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.

Nutrition Facts
Chocolate and amaretti ciambella
Amount Per Serving
Calories 399 Calories from Fat 149
% Daily Value*
Fat 16.6g26%
Saturated Fat 6g38%
Sugar 26.8g30%
Protein 6.8g14%
* Percent Daily Values are based on a 2000 calorie diet.

Banana bread

6 delicious gluten-free cake recipes

Banana bread

A gluten-free take on the classic! It'll keep for several days

Course Dessert
Cuisine baking
Keyword Banana Bread
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 10
Calories 218 kcal
Author James Wythe

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

  1. Preheat the oven to 200oC/Gas Mark 6.

  2. 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.

  3. 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.

  4. Allow to cool for 15-20 minutes before slicing.

Nutrition Facts
Banana bread
Amount Per Serving
Calories 218 Calories from Fat 89
% Daily Value*
Fat 9.9g15%
Saturated Fat 2.9g18%
Sugar 11.5g13%
Protein 3.5g7%
* Percent Daily Values are based on a 2000 calorie diet.

Raspberry and honey loaf cake

6 delicious gluten-free cake recipes

Raspberry and honey loaf cake

This sweet and fruity loaf cake is a real treat

Course Dessert
Cuisine baking
Keyword loaf cake
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Calories 259 kcal

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

  1. Preheat the oven to 180oC/Gas Mark 4. Line a loaf tin with parchment paper.

  2. 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.

  3. Pour the dough into the loaf tin, then bake in the oven for 25 minutes.

Nutrition Facts
Raspberry and honey loaf cake
Amount Per Serving
Calories 259 Calories from Fat 105
% Daily Value*
Fat 11.7g18%
Saturated Fat 1.9g12%
Sugar 9.5g11%
Protein 3.8g8%
* Percent Daily Values are based on a 2000 calorie diet.

Strawberry and raspberry chocolate cake

6 delicious gluten-free cake recipes

Strawberry and raspberry chocolate cake

A deliciously light and fruity cake

Course Dessert
Cuisine baking
Keyword gluten free cake
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Calories 487 kcal
Author Berry World

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

  1. Preheat the oven to 180°C/ Gas mark 4 and line a 20x10cm (8x4in) deep loose-bottomed cake tin.

  2. 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.

  3. 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.

  4. 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.

  5. 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.

Nutrition Facts
Strawberry and raspberry chocolate cake
Amount Per Serving
Calories 487 Calories from Fat 301
% Daily Value*
Fat 33.4g51%
Saturated Fat 20.8g130%
Sugar 40g44%
Protein 5.6g11%
* Percent Daily Values are based on a 2000 calorie diet.

Vegan chocolate and strawberry cake

6 delicious gluten-free cake recipes

Vegan chocolate and strawberry cake

You won't believe this chocolatey dream is dairy and gluten free!

Course Dessert
Cuisine baking
Keyword vegan cake
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Calories 381 kcal

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

  1. 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.

  2. 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.

  3. Bake for 35 minutes.

  4. Once cold, cover the cake with the remaining melted chocolate and 3-4 strawberries. (You may need to remelt the chocolate).

Nutrition Facts
Vegan chocolate and strawberry cake
Amount Per Serving
Calories 381 Calories from Fat 145
% Daily Value*
Fat 16.1g25%
Saturated Fat 5.3g33%
Sugar 23.6g26%
Protein 3.8g8%
* Percent Daily Values are based on a 2000 calorie diet.

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