This is my basic recipe for GFCF cake, it was adapted from my mother’s butter cake recipe. She used to bake this often when I was growing up. I wanted my daughters to enjoy it too. So I experimented and tried to make a variation of my mum’s recipe with a gluten-free and casein-free version. After many many failed attempts, I’ve finally made a cake that the girls and I can enjoy it too. This batter can also be poured into muffin tins as I’ve done in the photo.
Generally for baking, I prefer Bob’s Red Mill Gluten-Free All Purpose Baking Flour, but any other gluten-free flour mix will do. There are only a few choices in Kuala Lumpur, so do experiment and see which ones you like best. As for casein-free margarine or butter substitute, my absolute favourite is Nuttelex, it tastes so authentic and does really well when used in baking. Throughout this process, I’ve discovered that my cakes usually ended up a hot mess whenever I try to omit eggs or use egg replacers. So far, I haven’t perfected an egg-free GFCF cake recipe just yet. I’ve made basic vanilla cake, chocolate cake as well as a marble cake by swirling vanilla batter with the chocolate batter, yumm…….
GFCF Confetti Cupcakes
Preheat oven to 180 degrees Celsius
Grease a 9 inch cake tin with margarine and dust throughly with gluten-free flour. Or place muffin paper cups into a tray of muffin tins.
16oz gluten-free flour
1 teaspoon baking powder
3/4 teaspoon Xantham Gum (optional)
8oz casein-free margarine
8oz granulated sugar
1 teaspoon vanilla essence
Sift together the GF flour, baking powder and Xantham Gum in a bowl. Set it aside for later.
Mix the margarine and sugar with a cake mixer or by hand. Whisk until it’s light and fluffy.
Add the vanilla and mix.
Add eggs one at a time, mixing thoroughly after each one.
Fold in the flour mixture gently until thoroughly combined.
Pour the mixture into the cake tin or muffin tins, bake in the preheated oven for 30-35 minutes. Make sure the cake is throughly baked by inserting a knife into the cake, if the knife comes out clean, it is done.
After baking, allow the cake to cool for 10 minutes, then transfer the cake onto a cake board or a plate. Once cooled, you can decorate it with a dusting of icing sugar, ‘buttercream frosting’ or drizzle with a simple glaze and sprinkle with confetti as I’ve done in the photo above.
Thanks Marissa, I am still trying to find gluten free flour. Can I add peanut or any nut butter? as for suger you have used the regular suger? I could add some honey, maple and agava ssyrup.I don’t think we can get the gum, maybe the eggs will hold the cake.. Have to try to see and find out. Thanks and will post how it all turned out.
Hi Kaneez, you can find recipes on how to make your own gluten-free flour mix. Chec, out the recipes on http://www.TACAnow.org. No, I’ve not tried making peanut butter cake, though I have made peanut butter cookies. I just use regular sugar.
Hi Marissa, where do you get Xanthum Gum here in KL?
What brand margarine do you use?
Andrew’s turning three on Friday! I am going to try your cake.
I usually stock up on Xantham Gum when I’m in Singapore. I assume you can use Ogran’s Gluten Replacer though I haven’t tried using this. I like Nuttelex margarine, it’s GFCFSF and tastes really good compared to other brands. You can buy it from Cold Storage and Village Grocer in KL. Happy birthday to Andrew from Auntie Marissa!