Gluten Free Cake Recipe & Baking Tips

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. 

Gluten Free Cake Recipe & Baking Tips

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!

Gluten Free Cake Recipe & Baking Tips

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.

Recipe

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 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

Instructions 

  1. Pre-heat the oven at 150°C fan
  2. 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.
  3. 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!
  4. In a small bowl combine the eggs, buttermilk and vanilla.
  5. In a medium bowl sieve and combine all the flours, baking powder and Xantham gum together.
  6. When your butter and sugar is creamed enough and the wet ingredients in 3 parts until combined.
  7. Add your flour blend in 2 equal parts, slowly, until just combined – be careful not to over-mix.
  8. Add to your tins equally and bake for around 40 minutes.
  9. 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 Cake Recipe & Baking Tips

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!

If you enjoy reading my baking tips then you may also like these posts – Tips for a Perfect Naked Cake, or Five Top Tips for Cake Decorating Beginners

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21 Comments

  1. 27th June 2017 / 4:49 pm

    I have a friend who has to deal with gluten allergies. Whenever they come over for dinner I can make dinner, but the dessert is always a problem. Your website and recipes are perfect for me to try out some good desserts and not worry about dry cakes!

  2. 27th June 2017 / 4:55 pm

    This looks delicious! I’m excited to bake this for my youngest child. She is on a gluten free diet in order to try to help with her behavior – she has autism. Thank you for sharing!

    • hellocuppies
      27th June 2017 / 7:56 pm

      Ooh Jennifer, good luck. I’ve heard of parents trying this before with autism x

  3. 27th June 2017 / 4:56 pm

    This looks delicious and love the extra tips you included at the end. It’s so interesting to me how baking with ‘alternative’ flours can make such a difference in all the other aspects of the treat’s creation. My first dessert with coconut flour bombed as a result of assuming it would all work the same. – Katy

    • hellocuppies
      27th June 2017 / 7:57 pm

      Ditto Katy! I had a disaster with coconut flour once too!

  4. 27th June 2017 / 9:08 pm

    Where do you shop for all these flours and xantham gum? Will a regular grocery store do or would I have an easier time at a Whole Foods or something like it? I have to cook for my gluten-free brother-in-law next month and I don’t know where to start.

    • hellocuppies
      27th June 2017 / 9:17 pm

      Waitrose is pretty good, especially if you order online. eBay & amazon stock too. Sainsbury’s sometimes too. Good luck! X

  5. Dylan
    28th June 2017 / 1:37 am

    I love how simple you made this! The cake looks delicious and I definitely need to try making it

  6. 28th June 2017 / 5:19 pm

    Thanks for sharing this! my sister in law has a gluten allergy and I always struggle on what to make for desert when we have the whole family over! The cake looks delicious!

  7. 29th June 2017 / 8:24 am

    This looks SO good!
    You should make me a vegan one HAHA!
    PLEASE !!!!

  8. 4th July 2017 / 5:45 pm

    Thank you so much for this! I have been gluten free for over 2 years now and I miss cake that tastes like cake should! This looks fab and so simple!

    • hellocuppies
      4th July 2017 / 6:05 pm

      Very welcome! Good luck, let me know how it goes x

  9. 5th July 2017 / 9:44 pm

    That cake looks so freaking good. Strawberry is one of my fav fruits!! I don’t eat desserts much, but this looks not too unhealthy and right good!! Thanks!

  10. 6th July 2017 / 12:37 pm

    Oh my goodness this looks so good! I have a friend who is gluten free and I never really know what to serve up when she comes over for a coffee. I’m going to treat her to this next time x

  11. Colette B
    6th July 2017 / 8:02 pm

    That cake looks delicious! I know gluten free can be a bit of a tricky mistress!

  12. 10th July 2017 / 6:55 pm

    This looks amazing. I enjoy baking but my creations never look like this

  13. 15th July 2017 / 3:34 pm

    These are really helpful tips! I have a couple of friends who are coeliac so cannot have any gluten at all and I always struggle to make things that taste good when they visit! I’ll share this with one of them too as she loves to bake!

  14. 26th July 2017 / 4:32 am

    These ar really good tips! We just made a cake for my sister (who is gluten-, soy-, & dairy-free) a couple weeks ago & used cake mix. We’ll have to look into using flour the next time!

  15. 30th July 2017 / 9:18 pm

    And I now want cake at 10.15 at night! This looks amazing. I will definitely bake it for a few friends of mine and their children who are gluten free x

  16. The Daisy Pages
    31st July 2017 / 6:47 pm

    This looks so good and your instructions are easy to follow. I think I’ll give this a try, thanks.

    • hellocuppies
      31st July 2017 / 7:35 pm

      Welcome! Good luck 🙂

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