Gluten Free Madeira Cake
Anyone who has ever experimented with gluten free baking will know that gluten free cakes are prone to being dry and crumbly. This is obviously a big problem if you want cover and decorate it as a celebration cake.
So after a bit of tweaking I have come up with a tasty and non-crumbly Gluten Free Madeira Cake recipe!
This recipe will make 2x 6″ round cakes which can then be filled and crumb coated with your usual buttercream (as long as it’s gluten free of course).
Ingredients
- 225 g Baking Spread I use Stork
- 225 g Caster Sugar
- 1 tsp Vanilla Extract
- 5 x Medium Eggs
- 3 tbsp Milk
- 280 g Gluten Free Self-Raising Flour I use Doves Farm
- 1/4 tsp Xanthan Gum
- 1 tsp Gluten Free Baking Powder I use Dr Oetkers
Instructions
- Preheat the oven to 325° F / 160° C / 140° Fan / Gas 3.
- Grease & line 2x 6” round cake tins.
- Cream together the butter and sugar until pale and creamy.
- Slowly add the beaten eggs and vanilla and mix well.
- Finally add the flour, baking powder & xanthan gum & milk and mix thoroughly until smooth.
- Carefully spoon the batter equally into the tins and bake for around 40 minutes or until a skewer inserted comes out clean.
- Turn out of the tins and leave to cool on a wire rack.
Made this recipe? Don't forget to tag me!@itssarahsibley I love to see all your tasty creations!
Great recipe, it’s now my go to
Hi I need to make a wedding cake ! I’m
Not a baker but family like my cakes ? I usually do sponge, but worried it will be to soft for a wedding cake ? Is this cake moist ? Could I do 50 /50 butter and stork ? Also I want to make three 8” to stack then Stork so instead of 2×6 could I made it an 8” cake in a deep 3” pan same time ? Temperature? I’m not sure ! Hoping u can help, many thanks Victoria
Looks fab
I use this recipe every time, always perfect results ?
Hi Sarah
I wantvto make this cake for my daughters birthday this Dundry abd was wondering if you can tell me the ingredients fir an 8′ cake and how long to cook it for and temp. I have a gas oven.
Thanks in advance – hope you can help
Regards
Joan x
Really impressed, I needed a gluten free dairy free and coconut free cake for my nephew/ godson & sister in law. Substituted the milk for almond milk and used stork! It’s on of the nicest, soft, gluten free cakes I’ve ever tried and also it’s firm enough to stack and decorate for any occasion.
Thanks
Really delicious. Its very similar to a classic party cake that you might buy from a shop, but nicer. I made a larger quantity and it worked really well as a celebration cake (I used 9 inch tins and 1.5 quantity). I used the exact recipe except that I reduced the sugar to 180g and it was still sweet. I might even try less next time. I cooked a 1.5 quantity for 40 minutes so when I make the regular quantity I shall check the cake a bit before the stated cook time is up.
I would like to make this in a 20 x 3 inch tin. Do i double the recipe ? Also what would the bake time be ?
Thank you
Katherine Evans