We all LOVE a delicious and sinful cake, BUT sometimes you can’t eat it because of the GLUTEN! How unfair is that?
I myself have a gluten intolerance and a few of my friends do too. While having that divinely decadent, full-gluten cake is mind blowing in the moment, we pay for it hours later. One of my gluten intolerant friends just LOVES cake, and over the past few years I have been using her as a guinea pig to perfect my own gluten-free cake recipe. In just a few easy steps, you too can convert your favorite cake recipe to gluten-free.
Step 1: Substitute your flour.
I have found that a mix of gluten-free flours is best, so I buy a 1kg bag of coconut flour, 1kg gluten-free cake flour mix and one other gluten-free flour like tapioca flour. If you can’t get that then get 2 x gluten free flour mix with a bag of coconut flour. Mix all 3 bags of flour together to form one batch of gluten-free flour. Pop it in an airtight container and keep it on hand for your gluten-free baking.
Side note: if you can only get gluten-free self raising flour mix, that will also work.
Your ratios of gluten-free flour to normal cake flour is as follows – for every 2 cups of normal cake flour you will only use 1.5 cups of your gluten-free flour mix.
Step 2: This is the most important step.
For every 1.5 cups of gluten-free flour you use, you MUST add 3 teaspoons of Xanthan Gum to the mix.
The rest of your dry ingredients will be as your recipe states, that is: salt, baking powder and cocoa.
Step 3: Add more moisture.
Add 1 extra egg – if your recipe uses 3 eggs, for gluten-free use 4. If your recipe uses oil, add an extra 30mls. Add an extra 30mls of milk to your milk quota.
If you are feeling brave and want to bake a tried and tested gluten-free recipe, watch my video and follow the recipe below.
Tina’s Gluten-Free Chocolate Cake – Makes 1 x 20cm, three-layer cake, or 24 cupcakes
- 1.5 cup gluten-free flour mix
- 3 tsp Xanthan Gum
- 4 tsp baking powder
- 1/2 tsp salt
- 1/4 cup cocoa
- 1 1/4 cups castor sugar
- 1.5 cups milk
- 100ml Canola Oil
- 5 eggs
- 5ml vanilla essence
Preheat the oven to 150 degrees celsius. Beat sugar and eggs for 10mins. Whisk in half the dry ingredients. Whisk in all the wet ingredients, once all mixed, add the rest of the dry ingredients and mix well. Divide into 3 greased or lined sandwich pans or 24 cupcakes. Bake at 150 degrees for around 30 to 40 mins.