Gluten-free cake: a basic recipe that always works

Gluten-free cake has a bad reputation it really doesn’t deserve. People call it dry, crumbly, and sandy. But this is almost never the recipe’s fault. It’s usually down to three things that are different about gluten-free baking. Here’s a basic recipe that always works, and an explanation of why.

Why gluten-free cake works differently

Gluten is the protein framework that holds a normal batter together and traps the air. Without it, the structure is missing, which is why many gluten-free cakes are crumbly. Three key adjustments solve almost all the problems:

• A binder. Most ready-made gluten-free flour blends already contain locust bean gum or xanthan gum. If yours doesn’t list one, add about ½ tsp of psyllium husks or xanthan gum for every 250g of flour.
• More moisture, and time. Gluten-free flours absorb liquid more slowly. Let the finished batter stand for 10 minutes before it goes into the tin. This is the step that turns ‘sandy’ into ‘moist’, and it’s the one most people miss.
• Don’t overmix. With wheat flour, you develop gluten by kneading. Here, there’s nothing to develop. Just mix until everything is combined.

The Basic Recipe (Sponge Cake, for a 26cm Springform or Loaf Tin)

Ingredients

• 250 g plain gluten-free flour blend: check the label, as some flour can be milled in the same mills as wheat
• 2 tsp baking powder (labelled gluten-free; some brands use wheat starch)
• 1 pinch of salt
• 180 g sugar
• 200 g soft butter (or 180 ml neutral oil)
• 4 eggs, at room temperature
• 150 ml milk or a plant-based alternative
• 1 tsp vanilla extract

Method

1. Preheat the oven to 175°C (conventional heat). Grease your tin and dust it with gluten-free flour.
2. Cream the butter and sugar until light and fluffy. You can be quite vigorous here, as this is what gets air into the cake.
3. Beat in the eggs one at a time, then add the vanilla.
4. Mix the flour, baking powder and salt. Fold this into the wet ingredients, alternating with the milk. Only mix until just combined.
5. Let it stand for 10 minutes. Do not skip this step.
6. Pour into the tin, smooth the top, and bake for 45–55 minutes (test with a skewer). If it’s browning too quickly, cover it loosely with foil after 30 minutes.
7. Leave to rest in the tin for 10 minutes, then turn out onto a wire rack to cool completely. Gluten-free cake firms up as it cools.

Variations using the same batter

• Marble cake: mix one-third of the batter with 2 tbsp cocoa powder and 1 tbsp milk, then swirl it through the rest.
• Lemon cake: add the zest of 2 lemons to the batter. After baking, make a glaze with lemon juice and icing sugar.
• Apple or cherry cake: toss the fruit in gluten-free flour before folding it in. This helps stop it from sinking to the bottom.
• Muffins: use the same batter, bake for 20–25 minutes. You can find our full muffin recipe with a freezer-stocking system separately.
• Egg-free: for each egg, use 1 tbsp ground flaxseed + 3 tbsp water. Let it sit for 10 minutes to thicken.

The most common problems, and what causes them

• Sandy or crumbly: the batter wasn’t left to stand, or the binder is missing.
• Sunk in the middle: taken out of the oven too soon, or the oven door was opened too early. Gluten-free batter is less forgiving.
• Gummy or dense: underbaked. The skewer test can take a little longer than with a wheat-based cake.
• Dry on the second day: this is normal. Store it in an airtight container. Gluten-free cake also freezes brilliantly in portions.

Further reading

To learn which flour to use for what, and what goes into a good blend, check out our gluten-free flour library. For the school day, see our muffins for freezer-stocking and ideas for the gluten-free packed lunch box.

Our guidance is based on: Codex Alimentarius threshold (20 mg/kg), AOECS Standards, and the German Coeliac Society (DZG). For any medical questions, always consult your paediatrician or GP.