This week I had my first request from someone to make a cake for an event. It is for one of my close friend’s Mum’s birthday and is the first time someone other than my Mum has asked me to do a bake for them. No pressure! The challenge was that it had to be gluten-free as well. This is something I have never done before but I took it on, and the results were just what I wanted!
So if you need to make a gluten-free cake, I can now say from experience it’s pretty simple to turn your favourites into gluten-free bakes. Pinterest had a lot of ideas and inspiration and I know BBC Good also have a good collection to try too. From brownies to Victoria Sponge, to the carrot cake I made. Buying gluten-free flour is so easy now and I managed to find it in Sainsbury’s no problem, no health shop required! Both recipes and ingredients for gluten-free bakes these days with the dietary requirement becoming ever more popular in the modern day.
One thing I perhaps did notice is that the cake didn’t rise as much as a normal one would as there weren’t any raising agents in the batter. However, I did love the recipe for the number of flavours that went into the cake! Not that I’ve tried it, but just the ingredients that went in sounded and looked delicious. There are spices, orange zest, carrot, apple, sultanas, nuts, the list goes on. The point is, a gluten-free cake doesn’t mean you have to compensate any flavour at all!
The icing I did try and was also delicious so I have confidence the cake is going to be good too. If you want a more layered carrot cake make two sponges and double the icing.
So wish me luck this first request has gone well! The recipe is inspired and adapted from Jamie Oliver.
- 225g Gluten Free Self Raising Flour
- 2 Eggs
- 125g Soft Brown Sugar
- 125ml Sunflower Oil
- 1 1/2 Teaspoons of Ginger
- 1 Teaspoon of Cinnamon
- 1 Eating Apple
- 200g Carrots
- 1 Orange (Zest and Juice)
- Handful of Sultanas
- 50g Walnuts
- 75g Margarine or Butter
- 100g Icing Sugar
- 75g Cream Cheese
- 50g Walnuts
- 1 Orange (Zest)
- Line and grease a 20cm Cake tin with baking parchment and preheat the oven 190 degrees.
- Beat the eggs using a whisk then add the sugar and oil and beat.
- Sieve the flour and spices into the mix and fold using a wooden spoon.
- Peel the apple and grate it into the mix. Do the same with the carrots and then stir well.
- Add the orange zest and juice and mix again
- Chop the walnuts and add to the batter with the sultanas and mix again.
- Pour the batter into the cake tin and bake in the oven for 25-30mins. You know it is done if the cake springs back and the skewer comes out clean when you put it in.
- Leave the cake to cool in the tin for 5 mins then put on a wire rack to cool.
- To make the icing beat the icing sugar and butter well together using a spoon or a whisk. When its smooth add the zest of an orange and stir in the cream cheese.
- Spread over the top of the cake once fully cooled
- Bash the walnuts a few times using a rolling pin then sprinkle on top of the cake.