BEST GLUTEN FREE CAKE RECIPE RECIPES

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GLUTEN-FREE LEMON DRIZZLE CAKE RECIPE | BBC GOOD FOOD



Gluten-free lemon drizzle cake recipe | BBC Good Food image

With a special surprise ingredient, this gluten free cake stays beautifully moist. To everyone’s amazement it's mash potato!

Provided by Jane Hornby

Categories     Afternoon tea, Treat

Total Time 1 hours 10 minutes

Cook Time 40 minutes

Yield 10

Number Of Ingredients 9

200g butter, softened
200g golden caster sugar
4 eggs
175g ground almond (switch for polenta or wheat-free flour to make this recipe nut-free)
250g mashed potato
zest 3 lemons
2 tsp gluten-free baking powder (Supercook does one)
4 tbsp granulated sugar
juice 1 lemon

Steps:

  • Heat oven to 180C/fan 160C/gas 4. Butter and line a deep, 20cm round cake tin. Beat the sugar and butter together until light and fluffy, then gradually add the egg, beating after each addition. Fold in the almonds, cold mashed potato, lemon zest and baking powder.
  • Tip into the tin, level the top, then bake for 40-45 mins or until golden and a skewer inserted into the middle of the cake comes out clean. Turn out onto a wire rack after 10 mins cooling. Mix the granulated sugar and the lemon juice together, then spoon over the top of the cake, letting it drip down the sides. Let the cake cool completely before slicing.

Nutrition Facts : Calories 514 calories, FatContent 36 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 41 grams carbohydrates, SugarContent 35 grams sugar, FiberContent 2 grams fiber, ProteinContent 9 grams protein, SodiumContent 0.88 milligram of sodium

GLUTEN-FREE CHOCOLATE CAKE RECIPE | BBC GOOD FOOD



Gluten-free chocolate cake recipe | BBC Good Food image

Make a dense, rich chocolate cake for a special occasion or anytime treat. While suitable for those following a gluten-free diet, it will prove a hit with everyone

Provided by Liberty Mendez

Categories     Dessert

Total Time 1 hours 20 minutes

Prep Time 45 minutes

Cook Time 35 minutes

Yield 10

Number Of Ingredients 18

150ml vegetable oil, plus extra for the tins
175g plain gluten-free flour
1 tsp xanthan gum
50g cocoa powder
1 tbsp baking powder
½ tsp bicarbonate of soda
75g dark brown soft sugar
75g caster sugar
2 tbsp golden syrup
2 eggs
100g Greek yogurt
100ml milk
2 tbsp instant coffee, dissolved in 4 tbsp hot water
300g icing sugar
25g cocoa powder
150g soft salted butter
3 tbsp milk
65g dark chocolate, melted

Steps:

  • Heat the oven to 180C/160C fan/gas 4. Oil the base of two 18cm sandwich tins and line with baking parchment. Mix the flour, xanthan gum, cocoa, baking powder, bicarbonate of soda, a large pinch of salt and both sugars together in a large bowl.
  • Whisk the golden syrup, eggs, oil, yogurt, milk and coffee together in a jug. Gradually whisk the wet ingredients into the dry until you have a smooth mixture.
  • Pour the mixture into the prepared tins and bake for 30-35 mins until risen and firm to the touch. Remove from the oven and leave to cool for 10 mins in the tins before turning out onto a cooling rack.
  • While the cakes are cooling, make the icing. Beat the icing sugar, cocoa powder, butter and milk together for 5 mins until smooth and fluffy. Gradually pour in the melted chocolate while beating, scraping down the sides of the bowl to make sure everything’s included.
  • Spread half the icing over the middle of one sponge using a small palette knife. Sandwich the other sponge on top, with the flat bottom-side facing up. Spread the remaining icing around the top and sides of the cake, smoothing over with a palette knife. If you have any icing left, you can pipe some rosettes on top of the cake.

Nutrition Facts : Calories 604 calories, FatContent 35 grams fat, SaturatedFatContent 13 grams saturated fat, CarbohydrateContent 66 grams carbohydrates, SugarContent 50 grams sugar, FiberContent 2 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.9 milligram of sodium

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