Gluten-Free Cake Recipes

 

Flourless Chocolate Cake

Ingredients

  • 200 g unsalted butter
  • 200 g dark chocolate
  • 1 tbsp strong coffee
  • Six large eggs
  • 250 g golden caster sugar
  • 70 g cocoa powder

Method

  1. Preheat the oven to approximately 160˙C/320˙ Grease a 20 cm cake tin with a little butter and line with greaseproof paper.
  2. Use double boil/simmer water to melt the dark chocolate together with butter. Once the chocolate is completely melted, add in coffee, and set aside to cool.
  3. Separate the egg yolks and egg whites into two large bowls. Whisk the egg whites for approximately 1 to 2 minutes, or until soft peaks form. Leave aside.
  4. Add the sugar to the yolks, then beat until pale. Sift in the cocoa powder and one pinch of sea salt, then mix well.
  5. Stir in the melted chocolate mixture. After that, gently fold through the egg white, and mix well.
  6. Transfer to the prepared tin and bake for 60 minutes, or until an inserted skewer comes out clean.
  7. Serve with a dusting of cocoa powder and fresh berries.

 

Carrot Cake

Ingredients

For the Cake

  • 225 g gluten-free self-raising flour
  • Two large eggs
  • 125 g brown sugar
  • 125 ml of oil
  • 1 ½ tsp ground ginger
  • 1 tsp ground cinnamon
  • One apple
  • 200 g carrots
  • 1 orange (zest and juice)
  • 1 handful of sultanas
  • 50 g walnuts (optional)

For the icing

  • 75 g unsalted butter, softened
  • 100 g icing sugar
  • 1 orange, zest only
  • 75 g cream cheese
  • 50 g walnuts

Method

  1. Preheat the oven to approximately 190˙C/375˙ Grease a 20 cm cake tin with a little butter and line with a greaseproof paper.
  2. Gently beat the eggs in a large bowl, and then add the sugar and oil. Mix to combine. Sieve in the flour and spices; fold through. After that, peel and grate the apple and carrots. Stir the mixture and mix in the orange zest and juice and sultanas. Roughly chop and add the walnuts.
  3. Pour the mixture into the cake tin. Then place it on the middle shelf of the oven for 30 minutes, or until golden and an inserted skewer comes out clean.
  4. Meanwhile, beat the butter, icing sugar and most of the orange zest until smooth and pale. Then stir in the cream cheese until combined.
  5. Pour the icing over the cooled cake.
  6. Lightly crush the walnuts using a pestle and mortar. Sprinkle on top, and finish with a grating of orange zest. Serve.

 

Lemon Cake

Ingredients

Method

  1. Preheat the oven to approximately 180˙C/350˙ Grease a 20 cm square cake tin with the migraine, then line with greaseproof paper.
  2. Beat the margarine and sugar for approximately 5 minutes, or until light and fluffy.
  3. Crack in the eggs, and add the zest from 2 lemons and 1 orange. Mix.
  4. Sieve baking powder, flour, and xanthan gum into a bowl, then fold through. Stir in the juice from ½ an orange and 1 lemon until you have a consistent, smooth mixture.
  5. Pour the mixture into a cake tin. Then, place the tin on the middle shelf of the hot oven and bake 35 minutes, or until golden and an inserted skewer comes out clean.
  6. Combine icing sugar with the zest and juice from ¼ orange and ½ lemon. Drizzle the icing on top once the cake has cooled. Then, grate over a little orange and lemon zest.

 

Chocolate Cake

Ingredients

For the cake

For the filling

  • 200 g icing sugar
  • 4 tbsp cocoa powder
  • 100 g unsalted butter
  • 100 g cream cheese
  • 70 g fresh raspberries
  • Dark chocolate

Method

  1. Preheat the oven to approximately 190˙C/375˙ Grease two 20 cm cake tins with butter, then line the bottom with greaseproof paper.
  2. Beat the butter and sugar for approximately 5 minutes, or until light and fluffy. Crack in the eggs, and then add the vanilla extract. Mix till combined.
  3. Sieve the baking powder, flour, cocoa powder, and xanthan gum into the bowl, then fold through. Add the milk and stir till the batter is smooth and consistent.
  4. Divide the mixture equally between the cake tins, then place on the middle shelf of the hot oven and bake for 15 to 20 minutes, or until an inserted skewer comes out clean.
  5. Sieve the cocoa powder and icing sugar into a large bowl. Then, add the butter and beat until smooth. Stir in the cream cheese until combined.
  6. When the cake is cooled, place one of the sponge cake on the cake stand. Spread half the butter icing over the top. Then sandwich the second sponge on top and press down slightly.
  7. Lastly, spread the remaining icing and finish with a few shavings of chocolate.

 

Gluten-free tart recipe

Vegan Chocolate Tart with Hazelnut and Orange

Ingredients

For the Hazelnut Crust

  • 1 ½ cup almond flour
  • 1 cup toasted hazelnuts
  • 1 cup rolled oats
  • ½ cup of coconut oil
  • 2 tbsp maple syrup
  • Zest of one orange
  • ¼ tsp salt

For the truffle filling

  • 24 ounces (2 bags) vegan chocolate chips
  • 1 can full-fat coconut milk
  • ¼ cup of coconut oil
  • 1 tbsp dark rum (optional)
  • 1 tbsp orange juice or 1 tsp orange extract

For the toppings

  • Toasted hazelnuts, chopped
  • Candied orange (optional)

Instructions

  1. Preheat the oven to approximately 350 degrees. Lightly spray a 10-inch tart pan and set aside.
  2. In a food processor, chop the hazelnuts into coarse crumbs. Add the remaining crust ingredients and mix well. Spread evenly onto the tart pan, pushing it up on the sides.
  3. Bake for 12 minutes until slightly brown. Remove from oven to cool.
  4. For the filling, place the rum, chocolate chips, and orange juice in a medium-sized bowl. In a saucepan, bring the coconut oil and coconut milk to a scald (before boiling point).
  5. Pour in the chocolate chips and cover for 3 minutes. Gently stir until thick and dark. Pour evenly into cooled crust.
  6. Refrigerate for 30 minutes. Sprinkle with orange peel and chopped hazelnuts and refrigerate for another hour, until chilled.
  7. Store in the refrigerator.

 

Gluten-free cookie recipes

Almond Flour Sugar Cookies

Ingredients

For the cookies

  • 1 cup (120 g) almond flour
  • 1 ½ cups (180 g) tapioca starch/flour
  • ½ tsp xanthan gum (optional)
  • ½ tsp baking powder
  • ½ tsp kosher salt
  • ½ cup + 2 tbsp granulated sugar
  • 4 tbsp (56 g) unsalted butter, melted and cooled
  • One egg
  • 1 tsp pure vanilla extract

For the chocolate glaze

  • 6 ounces dark chocolate, chopped
  • 3 tbsp (42 g) virgin coconut oil
  • 3 tbsp (63 g) corn syrup
  • Coarse salt, for sprinkling (optional)

Directions

For the cookies

  1. Preheat oven to 325˙ Line parchment paper on a baking tray.
  2. In a large bowl, place almond flour, tapioca starch, xanthan gum, baking powder, salt and sugar and whisk to combine well. Add in butter, egg, and vanilla and mix to combine.
  3. Roll it into 1/3 inch thick. Use a 2 ½ inch round cookie cutter to cut out the round shape.
  4. Bake for 15 minutes.

For the chocolate glaze

  1. In a small bowl, place chopped chocolate and melt it in the microwave (30 seconds) or simmer on the water until melt. Add in coconut oil and mix well. Then add in corn syrup and mix to combine.
  2. Spoon the glaze on top of each cooled cookie and spread into even layer, leaving a ¼ inch border clean on each cookie.
  3. Sprinkle lightly with coarse salt.
  4. Set at room temperature or refrigerate before serving.

 

Red Velvet Chocolate Chip Cookies

Ingredients

  • 2 cups (280 g) gluten-free flour
  • 1 tsp xanthan gum
  • 3 tbsp (24 g) cornstarch
  • 2 tbsp (10 g) unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 2/3 cup (133 g) granulated sugar
  • ½ cup (109 g) packed light brown sugar
  • 6 tbsp (84 g) unsalted butter
  • 5 tbsp (60 g) nonhydrogenated vegetable shortening, melted and cooled
  • 1 tsp apple cider vinegar
  • 2 tsp pure vanilla extract
  • 1 egg + 1 egg yolk (beaten)
  • 1/8 tbsp red food coloring
  • 1 cup (6 ounces) white chocolate chips

Directions

  1. Preheat over 325˙ Line parchment paper on a baking tray.
  2. In a large bowl, place xanthan gum, flour, cornstarch, cocoa powder, baking soda, salt, and sugar, and whisk to mix well.
  3. Create a hole in the center of the mixed dry ingredients and add butter, shortening, vinegar, vanilla, eggs, and coloring. Mix well. Add the red food coloring and chocolate chips. Mix again.
  4. Scoop the dough and roll each into a ball (about 20 balls).
  5. Put in the fridge for about 30 minutes.
  6. Bake for 15 minutes

 

Strawberry White Chocolate Chip Cookies

Ingredients

  • 2 cups (34 g) freeze-dried strawberry pieces
  • 260 g gluten-free flour
  • 1 tsp xanthan gum (omit if your blend already contains it)
  • ¼ cup (36 g) cornstarch
  • 1 tsp baking soda
  • ½ tsp kosher salt
  • 1 cup (200 g) granulated sugar
  • 140 g unsalted butter (melted and cooled)
  • 1 egg + 1 egg yolk (beaten)
  • 2 tbsp heavy whipping cream (room temperature)
  • 1 cup (6 ounces) white chocolate chips

Directions

  1. Preheat oven to 325˙ Line parchment paper on a baking tray.
  2. Blend 1 cup of freeze-dried strawberry until as fine as possible (best into powder).
  3. In a large bowl, place xanthan gum, flour, cornstarch, strawberry powder, baking soda, salt and sugar, and whisk to combine well.
  4. Create a hole in the center of the dry ingredients, add the butter, egg + egg yolk, and cream. Mix well.
  5. Add the chocolate chip and the remaining strawberry pieces. Mix well.
  6. Divide the dough into 20, and roll into balls.
  7. Put in the fridge for about 30 minutes.
  8. Bake for 10 minutes or just until the cookies are no longer shiny in the center, and lightly brown around the edges (don’t overbake).

 

Meltaway Cookies

Ingredients

  • 1 ½ cups (210 g) gluten-free flour
  • ¾ tsp xanthan gum
  • 1/3 cup (48 g) cornstarch
  • ½ tsp baking powder
  • ¼ tsp kosher salt
  • 2/3 cup (77 g) confectioners’ sugar
  • 12 tbsp (168 g) unsalted butter, at room temperature
  • 1 egg white
  • 1 tsp pure vanilla extract
  • ½ tsp lukewarm water (if necessary)
  • 100 g semi-sweet chocolate chips (optional)

Directions

  1. Preheat oven to 325˙ Line parchment paper on a baking tray.
  2. In a large bowl, place cornstarch, flour, xanthan gum, baking powder, salt and sugar, and whisk to combine well.
  3. Create a hole in the center of the dry ingredients. Add the butter, egg white, and vanilla; mix well. Add the chocolate chips; mix well.
  4. Place the dough between two sheets of parchment paper and roll out the dough about ¼ inch thick. Remove the top parchment paper and cut shapes using a cookie cutter.
  5. Bake for 15 minutes.

 

Paleo Coconut Dark Chocolate Chip Cookies

Ingredients

  • 2 cups almond flour
  • 2/3 cup shredded unsweetened coconut
  • 1/3 cup coconut flour
  • 1 egg
  • ½ cup almond butter (softened)
  • ¼ cup honey
  • 1 ½ tsp coconut oil, melted
  • 1 tsp vanilla extract
  • ¾ cup dark chocolate chips

Directions

  1. Preheat oven to 350˙
  2. Mix the almond flour, shredded coconut, and coconut flour in a bowl.
  3. Beat egg, almond butter, coconut oil, honey, and vanilla extract until smooth.
  4. Stir chocolate chips into the dough. Mix well.
  5. Mold the dough into balls and place on ungreased baking sheets.
  6. Bake until set, about 10 minutes.