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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. Weigh 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.
Decorate however you like! If it’s just for me at home then right now I love just fresh buttercream and strawberries.
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!
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. Â I also prefer ‘Pure’ for a non-dairy butter alternative.
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 😉
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.
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
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!
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!
Ooh Jennifer, good luck. I’ve heard of parents trying this before with autism x
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
Ditto Katy! I had a disaster with coconut flour once too!
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.
Waitrose is pretty good, especially if you order online. eBay & amazon stock too. Sainsbury’s sometimes too. Good luck! X
I love how simple you made this! The cake looks delicious and I definitely need to try making it
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!
This looks SO good!
You should make me a vegan one HAHA!
PLEASE !!!!
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!
Very welcome! Good luck, let me know how it goes x
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!
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
That cake looks delicious! I know gluten free can be a bit of a tricky mistress!
This looks amazing. I enjoy baking but my creations never look like this
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!
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!
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
This looks so good and your instructions are easy to follow. I think I’ll give this a try, thanks.
Welcome! Good luck 🙂
Love when I find blogs that have Gluten Free baking! Thanks so much for the recipe, definitely gonna try it!
I’m going to have to try this recipe! I have to eat gluten free now, and I still haven’t totally figured out good GF baking.
thank you for the gf recipe going to try it out for sure:)
This was a great recipe! Is there a printer friendly version available though? Thanks!