Description
A moist and flavorful Gluten-Free Amaranth Cake made with a blend of amaranth flour and gluten-free measure-for-measure flour. This cake is lightly sweetened with coconut sugar and enhanced with vanilla, creating a lovely texture and taste suitable for gluten-free diets.
Ingredients
Scale
Dry Ingredients
- 1 cup amaranth flour (fine grind, sifted)
- 1 cup gluten-free measure-for-measure flour (with xanthan gum)
- 1 tablespoon baking powder (aluminum-free)
- ½ teaspoon baking soda (fresh)
- ½ teaspoon salt (fine table salt)
Wet Ingredients
- 1 large egg (room temperature)
- â…“ cup neutral oil (refined avocado oil)
- â…“ cup granulated sweetener (coconut sugar)
- 1 teaspoon vanilla extract (pure)
- 1 cup milk or plant milk (unsweetened almond milk)
Instructions
- Mix Dry Ingredients: In a large bowl, sift together the amaranth flour, gluten-free flour, baking powder, baking soda, and salt. This step ensures the leavening agents are evenly distributed and breaks up any lumps, resulting in a smooth batter.
- Prepare Wet Ingredients: In another bowl, whisk the egg, coconut sugar, oil, and vanilla extract until the mixture turns smooth and slightly ribbons off the whisk. This aeration helps create a lighter cake texture.
- Combine Mixtures: Gently fold half of the dry mixture into the wet ingredients using a spatula. Once combined, fold in the remaining dry mixture carefully to maintain the batter’s aeration without overmixing.
- Gather Batter: Run a spatula along the edges of the bowl to incorporate any stray dry ingredients back into the batter, ensuring uniformity.
- Prepare Cake Pan and Pour Batter: Lightly oil an eight-inch cake pan, pour the batter into it, and gently spread it evenly to promote consistent baking.
- Bake: Place the cake pan on the center oven rack and bake at 350°F for approximately 35 minutes. Test doneness by inserting a toothpick in the center; it should come out clean. Avoid removing it too early to prevent a gummy texture.
- Cool: Let the cake rest in the pan for 10 minutes, then invert it onto a cooling rack to cool completely. This resting step helps set the crumb and makes slicing easier.
Notes
- Use fresh baking soda for best leavening results.
- Be gentle when folding the batter to keep it light and airy.
- Ensure the cake is fully cooled before slicing to maintain structure.
- Refined avocado oil is preferable for its neutral flavor and high smoke point.
- You may substitute almond milk with any unsweetened plant-based milk if desired.
- This cake is naturally gluten-free but always confirm the gluten-free status of your flour blends if highly sensitive.
