It’s taken a long time to perfect my gluten free baking and I’m pretty proud that it’s now just as I want it to be…moist, non-crumbly, rises well and has no ‘grittiness’ like some gluten-free bakes can have. Basically, it tastes just the same as any other cake with gluten in.
I’ve had a lot of feedback from this recipe and it’s all been good. We also use this recipe for all gluten-free cakes in the classes I teach at the College.
This recipe is for an 8″ cake and I bake in three different tins. You’ll find when baking gluten free that your cakes, for some reason, bake a little darker so if you did this all in one tin it takes a little longer and doesn’t look as pretty and it won’t be as moist. Baking in layers means it doesn’t have to be in the oven as long and makes for a nice, light and airy sponge. You could even bake in 4 tins if you wanted more layers.
Just remember when gluten free baking…every minute in the oven – the dryer it gets!
If you need to use a different sized tin then please do feel free to message me if you struggle to work out how to convert. One thing to remember for this recipe is that the rice flour is always 65% of your total flour blend, the potato is 23% and the tapioca is 12% – it’s this random for a reason! I’ve tried different ratios and this works best. It may seem like this recipe has quite a lot of egg in, but that’s also for a specific reason. Whatever the size of your tin, match it in eggs. Weight them (in their shells for this recipe) and your other ingredients, (sugar, butter and flour) should match this. Generally a large egg weighs around 62g.
- 500 g Unsalted butter or Stork
- 500 g Caster Sugar
- 8 Large Eggs
- 60 ml Buttermilk
- 1 tsp Vanilla Bean Paste or Extract
- 330 g Rice Flour
- 110 g Potato Flour
- 60 g Tapioca Flour
- 2 tsp Xantham Gum
- 2 tsp Baking Powder
- Pre-heat the oven at 150°C fan
- Prepare your tins. Grease and line or use this spray to avoid having to line (I hate lining tins). I do have however use parchment circles.
- Cream your butter and sugar – if using a mixer then leave this on medium speed for around 5 minutes – yes, you read that right – 5 minutes! It makes it super creamy. If your mixing by hand then go for as long as your arm will let you!
- In a small bowl combine the eggs, buttermilk and vanilla.
- In a medium bowl sieve and combine all the flours, baking powder and Xantham gum together.
- When your butter and sugar is creamed enough and the wet ingredients in 3 parts until combined.
- Add your flour blend in 2 equal parts, slowly, until just combined – be careful not to over-mix.
- Add to your tins equally and bake for around 40 minutes.
- Leave to cool in their tins for around 20 minutes before turning out on to a wire rack to cool completely.
Decorate however you like! If it’s just for me at home then right now I love just fresh buttercream and strawberries.
Gluten Free Baking Tips
1. Flour is key! When I first started baking gluten-free I would just buy a ready-made gluten free flour. I realised that the grittiness I was getting in my bakes was because of this and after researching realised I needed to come up with my own ‘blend’. If you ever want to bake something a little more healthy or with a little more protein then your blend could also include quinoa, buckwheat or a something nutty. I’ve recently discovered ‘healthy’ flour from The Free From Fairy and I love the results so far! If you’re trying to avoid using rice then this flour is for you!
2. Moisture. I’m always seeing how people hate the word ‘moist’ (sorry if you’re one of them) but there’s really no other way to describe it! When baking gluten-free you need to add as much moisture as possible. Whether it’s an extra egg or two, milk, or glycerine – you need it. Vegan alternatives can be oat or coconut milk and fruit juices work well too. I also prefer ‘Pure’ for a non-dairy butter alternative.
3. Sugar. Here’s another random gluten-free baking fact too. Brown sugar retains more moisture than white! I can’t remember where I read that but it has stuck in my mind since. So, use brown sugar when you can. You’re welcome 😉
4. Carrot Cake is King! Ha… it is! Carrot cake makes for an amazing gluten-free cake. If you start anywhere than try this first! Just use your usual recipe and replace the gluten containing ingredients.
5. Your kitchen. Now this is really important and if you don’t already have a gluten free kitchen then you will need at least a gluten-free dedicated area and separate tools. Metal tools are best as they are least porous and you need to avoid any potential cross-contamination.
Happy gluten-free baking!