Recipe for Carrot Banana Vanilla Sponge Carrot Fruit Cake photos : Gluten Free Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos

Gluten Free Cake Recipe Biography

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Gluten is a protein and is found in all standard wheat flours used for cake making.
Gluten traditionally gives cakes their structure. Without gluten, cakes are drier and more crumbly but there are a number of products you can use to try and counter this.
The key to a great gluten-free cake or gluten-free cupcake is experimentation. Trying new flours such rice, tapioca or potato are great ways to add texture to your cakes in the absence of gluten. There are plenty of gluten-free self raising and plain flours available on the market which will help you make great gluten-free cakes.

Xanthan gum is a useful ingredient for baking with gluten-free mixes as it improves the texture and shelf life of your baked products. It works very much like gluten by binding ingredients during the baking process to give a conventional texture. When added to gluten-free flour mixes, it replaces the gluten 'stretch factor'.

Xanthan gum comes in a powder form which dissolves easily in water. Mix it with the gluten-free mix before adding any liquid. You may need to use a bit more liquid as the xanthan gum thickens the mixture quite a lot. It does not need heat to thicken like flour does, but it is not affected by oven temperatures either, making it quite versatile.

Gluten-free cake recipe
110g gluten-free self raising flour*
110g caster sugar
110g cooking margarine or butter
2 eggs
½ teaspoon vanilla essence or extract
Strawberry or raspberry conserve
For the icing:

280g icing sugar
140g butter
1-2 tbsp milk or water
*Check your Food and Drink Directory for suitable products

Preheat the oven to 180°C. Melt the butter or cooking margarine until soft - but not runny - in a large mixing bowl
Mix in the caster sugar
Add the flour and eggs, mixing well, then add the vanilla essence
Pour the mixture evenly into two greased and lined cake tins
Place in the oven for 20-25 minutes until the cakes have risen and are lightly golden. To test if they are ready, insert a skewer into the middle of the cake – if it comes out clean, the cake is ready
Once cooled, spread the conserve over the top of one of the cakes
To make the icing, beat together the icing sugar and butter, slowly stirring in two or three teaspoons of boiling water or milk. Be careful not to make the icing too runny
Spread the icing over the top of the jam, and then carefully place the other cake on top. Sift the icing sugar over the top of the cake, then serve.
Gluten-free birthday cakes
No matter your age, attending birthday parties can prove tough as there is bound to be a gluten containing birthday cake on offer.

There are more and more gluten-free birthday cakes available, but remember, you can always make your own. The above recipe for gluten-free cake can easily be topped with fondant icing to produce a finished gluten-free birthday cake everyone will enjoy. All fondant icing is gluten-free and it is available at most supermarkets in a range of colours.

Making your own gluten-free birthday cake:
Baking gluten-free cakes

Follow steps 1-5 of our recipe above, then make the butter icing, doubling the quantities detailed above
Spread the conserve on the top of one of the cakes, then coat this with a thin layer of butter icing
Place the other non iced cake on top so you have one large cake. Spread the remaining butter icing over the top of the cake, chill for 10 minutes in the fridge, then brush with the remaining conserve
Roll out the fondant icing, place over your finished cake and smooth the sides with the palm of your hand, tucking the icing under the cake until you have an even finish
Add your desired decorations and candles, then enjoy.
Gluten-free chocolate cake recipe
Everyone loves chocolate cake, so why not give our recipe for gluten-free chocolate cake a go?:

Gluten free chocolate cakeGluten-free chocolate cake recipe
100g gluten-free self raising flour*
45g cocoa powder
110g caster sugar
110g cooking margarine or butter
2 eggs
½ teaspoon vanilla essence or extract
For the icing:

280g icing sugar
140g butter
75g chocolate (milk or dark), melted*
1-2 tbsp milk or water
*Check your Food and Drink Directory for suitable products

Preheat the oven to 180°C/350°F/Gas 4
Melt the butter or cooking margarine until soft - but not runny - in a large mixing bowl
Mix in the caster sugar
Add the flour, cocoa powder and eggs, mixing well, then add the vanilla essence
Pour the mixture evenly into two 20cm round greased and lined cake tins
Place in the oven for 20-25 minutes until the cakes have risen and are lightly golden. To test if they are ready, insert a skewer into the middle of the cake – if it comes out clean, the cake is ready
Cool completely
To make the icing:

Beat together the icing sugar, melted chocolate and butter, slowly stirring in two or three teaspoons of boiling water or milk. Be careful not to make the icing too runny
Spread the chocolate icing over the top of one of the cakes, then carefully place the other cake on top. Cover the top with more icing, then serve.
Gluten-free brownies
Gluten free browniesChocolate brownies are a popular treat and can be easily adapted to make gluten-free brownies. To make yours gluten-free, switch the gluten containing plain flour for gluten-free plain flour – check your Food and Drink Directory to find a suitable flour. You’ll also need to make sure the chocolate you use is suitable for a gluten-free diet.

With thanks to Aaron Bosdet-Kitchener, Up and Coming Gluten-free Chef of the Year 2013 finalist, for this recipe:

Ingredients
200g butter
300g dark chocolate*
200g gluten-free plain flour*
200g chopped hazelnuts or walnuts (optional)
400g sugar
6 eggs
2 tsp gluten-free baking powder*
Method
1. Gently melt together the butter and chocolate
2. In a separate bowl mix together the flour, baking powder and sugar
3. Beat in the eggs followed by the melted butter and chocolate mixture
4. Stir in the nuts (if using)
5. Pour into a 150 x 200mm oiled and lined baking tray and bake at 180C/350F/Gas 4 for 30 mins
6. Cut into slices before serving warm.

Gluten-free cheesecake
Gluten free cheesecake recipeTraditional cheesecake can be transformed into gluten-free cheesecake with one simple change; swapping the gluten-containing biscuits for the base to gluten-free biscuits. Check your Food and Drink Directory for suitable gluten-free biscuits.

Try our gluten-free cheesecake recipe:
1 packet of gluten-free shortbread biscuits*
75g butter
200g soft cheese*
150ml double cream
50g caster sugar
Juice of 1 lemon

Place the biscuits in a plastic bag and crush into crumbs
Melt the butter in a pan over a low heat. When the butter has melted, stir in the biscuit crumbs and coat them in the butter
Place the mixture into an eight inch loose bottomed tin or six ramekins and press down to make an even surface
Put the tin or ramekins in the fridge for 10 minutes
Whisk the cream in a large mixing bowl until it forms soft peaks
Add the cream cheese and whisk until smooth
Add the sugar and lemon juice and whisk again until smooth
Place the mixture on top of the biscuit base and level the top

Cover with cling film and place back in the fridge for 4 to 5 hours (or overnight) to allow the topping to set.

Gluten Free Cake Recipe For Carrot Banana Vanilla Sponge Carrot Fruit Cake Photos