If you’re on the hunt for a delightful, wholesome dessert that’s friendly to gluten-free diets and packed with unique nutritional charm, this Gluten-Free Amaranth Cake Recipe is an absolute gem to try. Featuring amaranth flour, a protein-rich grain that adds a subtly nutty flavor and perfect crumb, this cake is wonderfully moist and tender without a hint of gluten. From the first bite, you’ll notice the perfect balance of sweetness and texture, making it ideal for any occasion where you want to impress friends or simply treat yourself.
Ingredients You’ll Need
Getting to know the ingredients for this cake is like meeting the cast of a delicious play. Each one is simple, yet essential, contributing to the cake’s texture, flavor, and moisture in its own special way.
- Amaranth flour: Offers a slightly nutty taste and dense texture, bringing a boost of protein and fiber to the cake.
- Gluten-free measure-for-measure flour with xanthan gum: Provides structure and elasticity, helping your cake rise and stay tender.
- Baking powder (aluminum-free): The secret to a light, airy crumb by activating gentle leavening.
- Baking soda (fresh): Adds a lift and helps balance acidity for the perfect rise.
- Egg (room temperature): Acts as a binder and adds richness that makes each bite satisfying.
- Neutral oil (refined avocado oil): Keeps the cake moist without overpowering other flavors.
- Granulated sweetener (coconut sugar): Imparts a subtle caramel hint and natural sweetness.
- Vanilla extract (pure): Enhances all other flavors with warm, sweet notes.
- Milk or plant milk (unsweetened almond milk): Contributes to a tender crumb and moist texture.
- Salt (fine table salt): Balances and elevates all the flavors in harmony.
How to Make Gluten-Free Amaranth Cake Recipe
Step 1: Combine Your Dry Ingredients
In a large bowl, sift together your amaranth flour, gluten-free measure-for-measure flour, baking powder, baking soda, and salt. This step is a game changer because sifting adds air into the flour mixture and breaks up lumps which ensures your cake gets that even rise and delicate lightness.
Step 2: Whisk the Wet Ingredients
In another bowl, whisk together the egg, granulated sweetener, oil, and vanilla extract until everything is smooth and you notice the mixture slightly thickens and ribbons off your whisk. This aerates the batter, making sure your cake will turn out fluffy and not dense.
Step 3: Fold Dry Ingredients into Wet
Gently fold half of the dry ingredients into the wet mixture using a spatula. Once just combined, fold in the remaining dry mix. Be very careful not to overmix here — you want the batter to stay light and airy rather than dense.
Step 4: Scrape the Bowl
Run your spatula along the edges of the bowl to gather any leftover flour that may have stuck to the sides. This little detail ensures you don’t miss any dry flour pockets, which can lead to uneven baking.
Step 5: Prepare Cake Pan and Evenly Spread Batter
Lightly oil an eight-inch cake pan and pour your batter right into the middle. Use your spatula to gently spread the batter so it’s even across the bottom — this helps your cake bake evenly all the way through.
Step 6: Bake to Perfection
Pop the cake pan onto the center rack of a preheated oven at 350°F and bake for about 35 minutes. To check if it’s done, insert a toothpick near the center; if it comes out clean, your cake is ready. Resist the urge to poke too early so the cake doesn’t turn gummy.
Step 7: Cool with Care
Allow the cake to rest in the pan for 10 minutes so the crumb sets nicely. Then invert carefully onto a cooling rack to cool completely. This makes sure your slices hold together beautifully without crumbling.
How to Serve Gluten-Free Amaranth Cake Recipe
Garnishes
Decorating your gluten-free amaranth cake is all about enhancing its subtle nutty sweetness. Try a light dusting of powdered sugar, fresh berries for a pop of color and tartness, or a dollop of whipped cream infused with a hint of cinnamon or vanilla to complement the cake’s natural flavors.
Side Dishes
This cake pairs wonderfully with simple sides like a scoop of vanilla ice cream or a fruit compote made from seasonal berries. For a morning treat, serve alongside a hot cup of coffee or tea, letting the cake’s texture and flavors shine alongside your beverage.
Creative Ways to Present
If you want to impress guests, try layering the cake in a trifle with fresh fruit and whipped cream or cutting it into small squares and serving as bite-sized desserts on decorative plates. You can also drizzle a warm chocolate ganache or a tangy citrus glaze over the top for extra flair.
Make Ahead and Storage
Storing Leftovers
Keep any leftover cake tightly wrapped in plastic wrap or stored in an airtight container at room temperature for up to 2 days. To extend freshness, refrigerate it wrapped, but be aware this can slightly dry out the texture.
Freezing
This cake freezes beautifully, making it perfect for prepping ahead. Wrap slices individually in plastic wrap and place them in a freezer-safe bag or container. They’ll keep for up to 3 months. Thaw at room temperature before serving.
Reheating
To enjoy your leftover or thawed cake warm, pop a slice in the microwave for about 15-20 seconds or warm it gently in a low oven for 5-7 minutes. This refreshes the moistness and brings back that freshly baked feel.
FAQs
Is amaranth flour naturally gluten-free?
Yes, amaranth flour comes from the amaranth grain, which is naturally gluten-free. It’s a great alternative for those avoiding gluten and adds a unique flavor and nutritious boost to baked goods.
Can I substitute the oil with butter in this recipe?
Absolutely! You can use melted butter instead of avocado oil for a richer flavor, but keep the same quantity to maintain the cake’s moisture.
What if I don’t have xanthan gum in my gluten-free flour?
If your gluten-free flour blend doesn’t contain xanthan gum, you’ll want to add about 1/2 teaspoon to help bind the ingredients and improve texture. Without it, your cake might crumble more easily.
Can I make this recipe dairy-free?
Yes! Using unsweetened plant-based milks like almond, oat, or soy works perfectly and keeps the cake dairy-free without sacrificing moisture.
How should I adjust baking time for different pan sizes?
If using a different pan, baking times will vary; thinner layers will bake faster. Start checking for doneness 5 to 10 minutes earlier and use the toothpick test as your guide.
Final Thoughts
I can’t recommend this Gluten-Free Amaranth Cake Recipe enough if you want a flavorful, tender cake that meets gluten-free needs without compromise. It’s straightforward to make, wonderfully versatile, and will quickly become a favorite in your baking repertoire. Give it a try and watch how it wins over both gluten-free and non-gluten-free friends alike!
Print
Gluten-Free Amaranth Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free
- Diet: Gluten Free
Description
This Gluten-Free Amaranth Cake is a light and moist dessert perfect for those seeking a healthy, grain-free treat. Made with a blend of amaranth flour and gluten-free measure-for-measure flour, it offers a delicate crumb and gentle sweetness from coconut sugar. Enhanced with vanilla extract and refined avocado oil, this cake is both flavorful and dairy-free when using plant milk. It’s easy to prepare and baked to perfection for a wholesome, delicious experience without gluten.
Ingredients
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
- Prepare Dry Ingredients: In a large bowl, sift together 1 cup of amaranth flour, 1 cup of gluten-free measure-for-measure flour, 1 tablespoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Sifting introduces air and eliminates lumps, ensuring the batter is light and leavening is effective.
- Mix Wet Ingredients: In another bowl, whisk 1 large egg, â…“ cup of granulated sweetener, â…“ cup of oil, and 1 teaspoon of vanilla extract until smooth and slightly ribboning off the whisk. This incorporates air for a lighter texture.
- Combine Mixtures: Gently fold half of the dry mixture into the wet ingredients using a spatula. Once incorporated, fold in the remaining dry mixture carefully to maintain aeration without overmixing.
- Blend Batter Completely: Run a spatula along the bowl’s edges to bring all stray dry ingredients into the batter, ensuring a uniform mix and no pockets of flour.
- Prepare Pan: Lightly oil an eight-inch cake pan. Pour the batter in and gently spread it evenly to promote uniform baking.
- Bake the Cake: Place the pan in the center rack of a preheated oven at 350°F. Bake for approximately 35 minutes. Test doneness by inserting a toothpick near the center; it should come out clean to avoid a gummy texture.
- Cool the Cake: Let the cake rest in the pan for about 10 minutes. Then carefully invert onto a cooling rack and allow it to cool completely. This sets the crumb and helps slices hold their shape.
Notes
- Ensure all dry ingredients are well sifted to avoid lumps and improve texture.
- Use fresh baking soda for optimal rise and flavor.
- Room temperature eggs help achieve better batter consistency and aeration.
- The refined avocado oil provides a neutral taste and healthy fats.
- Using plant milk makes this cake suitable for dairy-free diets.
- Do not overmix batter to maintain a fluffy crumb.
- Let the cake cool properly before slicing to prevent crumbling.
