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I’ve made this cake recently for my weekly Bible study. We were having a birthday celebration and I wanted my gluten-free friends to have a cake to enjoy as well.
I got the recipe from The Allergy-Free Cook Bakes Breadby Laurie Sadowski.
What actually happened is that the gluten-free friends each took a piece (or two), and then my gluten eating friends also had some after they had finished the regular birthday cake.
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It was just too yummy to pass up.
I did divert from the recipe slightly by making it as a bunt cake instead of as a free-formed sheet cake.
I will give you the directions for how I recommend doing it in a bunt cake pan. It held it’s shape nicely and was soft and moist.
I wasn’t expecting this kind of texture from a cake made with yeast, but it was very nice.
The cardamom may have been a little strong for my taste, but the other ladies loved it. I think nutmeg could easily be substituted if you decide that you don’t like the cardamom or if it isn’t available.
As one lady described this cake “it’s like French toast with apples.”
Ingredients
Cake
- 1 c coconut milk, warm (100-110° F)
- 2 1/4 tsp active dry yeast
- 1 Tbsp ground flax seeds
- 1 Tbsp unrefined cane sugar
- 3/4 c millet flour
- 1/2 c arrowroot starch
- 1/2 c sorghum flour
- 1/3 c quinoa flour
- 1/4 c tapioca flour
- 1 1/2 tsp xanthan gum
- 1/2 tsp sea salt
- 1/4 c unsweetened applesauce
- 1/4 c warm water
- 2 Tbsp agave nectar
- 2 Tbsp coconut oil, melted
Filling
- 2 tart apples, such as granny smith, cored and cut into small cubes (about 2 cups)
- 2/3 c unrefined cane sugar
- 1 tsp ground cardamom
- 1 tsp ground cinnamon
Glaze
- 3/4 c confectioners' sugar, sifted
- 1 Tbsp coconut milk
- 1 tsp vanilla extract
Instructions
- To make the cake, pour the coconut milk into a large measuring cup. Stir in the yeast, flax seeds and sugar. Let stand for about 5 minutes, until the yeast has bubbled and foamed about 1/2 inch.
- Put the millet flour, arrowroot starch, sorghum flour, quinoa flour, tapioca flour, xanthan gum and salt in a heavy-duty stand mixer or a large bowl. Stir with a dry whisk until combined.
- Put the applesauce, water, agave nectar and coconut oil in a small bowl. Stir until well combined.
- Turn the stand mixer or hand mixer on low speed and gradually add the proofed yeast mixture, then the applesauce mixture to make a dough.
- Turn off the mixer and scrape down the sides of the bowl with a rubber spatula. Resumemixing on medium-high speed for 2 minutes.The dough will be very sticky, similar to a thick muffin batter.
- To make the filling, put the diced apples, sugar, cardamom andcinnamonin a small bowl. Toss until the apples are coated with sugar and spices.
- *This is where my directions differ from the recipe book.* Spray a bunt cake pan with non-stick spray.
- Pour 2/3 of the cake batter into the bunt pan, smoothing with a spatula so it evenly fills the entire pan.
- Spoon apple filling evenly onto the cake batter. Cover the filling with the remaining 1/3 of the cake batter, using a spatula to cover evenly.
- Let the cake rise uncovered in a warm, draft-free place for about 40 minutes, until doubled in size.
- About 10 minutes before the dough is done rising, preheat the oven to 375 degrees. Bake for 20-25 minutes, until the cake is lightly browned and the apples have softened.
- Let the cake cool for a few minutes, then turn bunt pan over onto a cooling rack or cake stand.
- To make the glaze, put the confectioners' sugar, coconut milk, and vanilla extract in a small bowl. Stir until well combined. If necessary, stir in just enough coconut milk to thin the glaze.
- Drizzle over the warm cake. Serve warm.
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Nutrition Information
Yield 8Serving Size 8 Servings
Amount Per ServingCalories 363Total Fat 11gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 2gCholesterol 0mgSodium 155mgCarbohydrates 63gFiber 3gSugar 37gProtein 4g
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FAQs
Add extra liquid: Gluten-free flours tend to absorb more liquid than regular flour, so you may need to add more liquid to your recipes to compensate. This can help to keep your baked goods moist and prevent them from becoming dry and crumbly.
What helps gluten free cakes rise? ›
To combat the flat cake problem, I add ½ tsp of bicarbonate of soda to the recipe even when using a self-raising gluten-free flour blend. Another tip to help achieve a real fluffy cake is to separate your eggs. First, add the egg yolks with your wet ingredients.
How do you make gluten free cake less crumbly? ›
If the flour you are using doesn't already contain xanthan gum, combining quarter of a teaspoon to every 200g/7oz of gluten-free flour will help to improve the crumb structure of your bake. You can also use guar gum or a combination of the two.
Why is my gluten free cake rubbery? ›
If you have an oven thermometer and you're certain the oven temperature is accurate, lower by 25 degrees and bake longer if you're experiencing rubbery bottoms or dense middles to your cakes.
Should gluten-free cake batter rest before baking? ›
We recommend covering your batters and doughs and letting them rest for at least half an hour.
What gluten-free flour is best for cakes? ›
Sorghum flour: great for cakes
Because sorghum is often processed on shared equipment with wheat products, you need to be careful about finding a product that is certified gluten free. Sorghum flour is a great option for cookies and cakes, but it is best combined with other gluten free flours because it is so heavy.
Is there a trick to baking with gluten-free flour? ›
Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters. They may also call for a larger quantity of leavening, like baking powder, to help add volume and lighten the texture.
Do gluten free cakes need to bake longer? ›
Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture. However, it's very important to drive off this extra moisture during baking, or you'll wind up with a gummy texture. The best way to do this? Longer baking times.
Why are my gluten free cakes so dry? ›
Some gluten free flours will produce a cake which is on the dry side. This might be due to the lack of gluten but can be for many other reasons. Lots of gluten free flour is rice based and this can result in a dry and slightly gritty texture.
How do you know when a gluten-free cake is done? ›
Ultimately, the toothpick test is just one data source to rely upon: with the trio—toothpick, edges, & centre—you can reliably know your gluten-free baked goods are, well, baked! If your toothpick comes out with wet batter on it, your cake definitely needs more time.
Gluten-free baking is a lot harder than traditional baking because gluten protein is what gives baked goods their structure. Bread without gluten or any gluten substitute will be thick and crumbly when it comes out of the oven.
Why is my vegan cake chewy? ›
After Googling I've found some things that may be the cause: Over mixed the batter (I thought I didn't but who knows) Didn't leave the milk+vinegar mixture long enough to curdle. I've also seen posts of people who recommend to add the vinegar right before your done with mixing.
Why are my gluten-free cakes so dry? ›
Some gluten free flours will produce a cake which is on the dry side. This might be due to the lack of gluten but can be for many other reasons. Lots of gluten free flour is rice based and this can result in a dry and slightly gritty texture.
How do you increase moisture in gluten free baking? ›
Try adding anywhere from ¼ to ½ cup of liquid or fat to the recipe and see if that helps. My go-to moisture-enhancing ingredients are sour cream, canola oil, or butter.
How do you make gluten-free baked goods not dry? ›
Bake, Then Bake Some More
Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture. However, it's very important to drive off this extra moisture during baking, or you'll wind up with a gummy texture.
Does gluten free baking need more liquid? ›
Gluten-free flours absorb more liquid.
You might notice a different ratio of ingredients in gluten-free recipes. Gluten-free flours often contain fine starches, so they absorb more liquid than conventional flour. To address this, gluten-free recipes usually call for more liquid and produce looser batters.
