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
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
- 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.
