Hey, foodies in the hive!
I hope you're having a nice week. In the mood for some cake?
About this gluten-free cake π―
Gluten-free recipes are tricky, and you're likely to be disappointed if you expect the same results as when you use the traditional ingredients of modern cooking and baking.
In my experience, once you build your recipe around the new flours, you get wonderful results.
This cake is an example; I thought of the finished dessert that would be suitable for this specific flour--and not the other way around--,considering its slightly nutty texture and flavor, and a few ingredients came to mind. I opted for walnuts and cinnamon as the heart of the dessert, and the result was incredible: a moist, aromatic and delicate cake every guest has ever loved.
Besides being gluten-free and delicious, this cake is really unexpensive and easy to make. What gave me some work was the coconut flour--but, oh, you save some money!--and once you have it, you must know that it needs some time to hydrate or the cake will be dry and will fall apart as soon as you try to cut it.
If you hydrate the coconut flour properly, however, the result is a cake with a pleasant nutty flavor and a soft, slightly moist texture.
Summing up, it's worth a try.
I'm slightly gluten intolerant. If I eat it too often, I get morning headaches and allergies, I get dark circles under my eyes, and I may have a little trouble stretching my body and flexing my joints when I first get up in the morning. But if you want to offer this dessert to someone who is seriously allergic, you have to use gluten-free fats, a whole different set of utensils and a gluten-free oven. It's a rather delicate matter, with a deadly risk involved sometimes.
INGREDIENTS
- 100 gr margarine
- 50 ml coconut oil
- 200 gr sugar
- 200gr homemade coconut flour (you can see here how I made it)
- 3 teaspoons vanilla essence
- 1 tablespoon ground cinnamon
- 1 cup coarsely crushed walnuts (you may want to save some whole halves for decoration)
- enough margarine and coconut oil to grease the baking pan
Had I used unsalted margarine, I would've added 1/3 teaspoon of salt.
THE PROCESS
Mix the margarine, coconut oil, and sugar in a bowl...
...until it's creamy.
Then add the eggs, cinnamon, and vanilla essence. Mix well.
Add the coconut flour...
...and mix until you get a homogeneous batter. It will be easy and quick.
The next step is realy important:
Cover the bowl and let the coconut flour hydrate in the mixture for about 30 minutes.
While the coconut flour is hydrating, crush the nuts...
...and add them in the mixture. Mix well...
...and now you can pour the batter into the greased baking pan.
Add some crushed walnuts on top, trying to cover a good part of the surface. Sprinkle a mixture of ground cinnamon and sugar for and extra sweet and crunchy touch.
Pre-heat the oven at 300Β°F.
It baked it in 45 minutes in my little electric oven. I used a 8"x8"x2" pyrex.
You can tell it's done when it starts to brown on the bottom.
It's important not to take the cake out of the oven if it is still pale, even if you do the toothpick test. Wait until it is beautifully browned on top and underneath; for this it's ideal to use a pyrex.
As usual, I hope this post was helpful πβ€οΈ
Enjoy!
All text and images are my own. I have taken the pictures with my Redmi 9T cell phone. And if any GIFs here, I've used GIPHY for all them.
Thank you so much for your visit :)
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