Description
This Gluten-Free Amaranth Cake is a light and fluffy dessert made from nutrient-rich amaranth flour and a gluten-free flour blend. Perfect for those with gluten sensitivities, it offers a delicate vanilla flavor balanced by a mild sweetness from coconut sugar, making it a wholesome and delicious treat for any occasion.
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 blend, baking powder, baking soda, and salt. This step incorporates air and removes lumps to ensure even leavening.
- Combine Wet Ingredients: In a separate bowl, whisk the egg, coconut sugar, oil, and vanilla extract until smooth with a ribbon-like texture to incorporate air for a lighter texture.
- Fold Dry into Wet: Gently fold half of the dry mixture into the wet ingredients with a spatula, then fold in the remainder carefully, taking care not to overmix to retain the batter’s aeration.
- Gather Batter: Use a spatula to scrape along the edges of the bowl to ensure all dry ingredients are incorporated evenly.
- Prepare Pan and Pour Batter: Lightly oil an eight-inch cake pan and pour batter into the center, spreading it evenly to promote uniform baking.
- Bake the Cake: Bake on the center rack in a preheated 350°F oven for about 35 minutes. Test doneness with a toothpick inserted into the center; it should come out clean.
- Cool the Cake: Let the cake rest in the pan for 10 minutes, then invert onto a cooling rack to cool completely. This final step sets the cake crumb, ensuring firm slices.
Notes
- Ensure all flours are finely ground and sifted for a smoother cake texture.
- Use fresh baking soda for optimal rise and flavor.
- Do not overmix the batter to avoid a dense texture.
- Cake is best enjoyed within 2 days, and can be stored covered at room temperature.
- Substitute plant-based milk to make this recipe dairy-free.
- Use a toothpick test to confirm doneness, avoiding under- or over-baking.
