Gluten-free cake recipe that’s totally moist
To find the perfect gluten-free cake recipe, we turned to Katie Morton, gluten-free guru behind the Montreal-based Kleine Shoppe. Morton is the expert when it comes to baking gluten-free foods that are as good or better than their traditional counterparts (think moist, melt in your mouth goodness with the exact right amount of sweetness).
“Bake at lower temperatures for longer,” Morton advises. “Stay vigilant!” This means watching the cake during its bake time and checking it with a toothpick when you think it’s ready.
“This cake is not supposed to rise much,” she adds. So knowing when it is ready is based on the colour, texture and whether or not your toothpick comes out clean.
Morton’s other piece of advice: “Always sift your flour.” She prefers using almond flour, but regardless of the flour-type, sifting will give you better results.
As for her gluten-free cake, you can put your own spin on it by adding any your favourite topping. “This cake is very versatile,” Morton states. “Use pineapple, apple cinnamon with cranberry. Add matcha. It really is easy and depends on what you have on hand.”
totally moist gluten-free cake
1 cup almond flour (or nut flour of your choice)
1/2 cup tapioca starch
1 1/2 tsp baking powder
2 tbsp coconut oil softened
2 tbsp applesauce
1/3 cup maple syrup
1 dash salt
1 dash vanilla extract
1 dash almond extract (optional)
Topping of your choice
Preheat oven to 325°F. Grease an 8-in springform pan (or you can line it with parchment paper).
In a large bowl, mix dry ingredients together. Add wet ingredients and combine with a hand blender. Pour into the springform pan.
Bake for 18 to 20 minutes. Stay nearby and keep an eye on it to make sure it doesn’t overbake.
Remove from oven and set aside to cool. Top with the toppings of your choice.
Is gluten-free really the way to go? Read more here.