Polenta is a wonderfully versatile ingredient and has been used to create delicious gluten-free cakes for years. However, if you’ve been eating gluten-free for a while, you may be getting a little tired of going to a café and seeing that polenta cake is, yet again, the only option suitable for you. Have a read of these gluten-free cake recipes and try them out to see for yourself that gluten-free doesn’t have to mean limiting yourself to polenta!
Almond Cake
Based on a Spanish delicacy, this almond cake is sweet and nutty, and goes well with a shot of espresso.
Ingredients:
- 1 cup ground almonds
- ½ cup olive oil
- ¾ cup caster sugar
- 5 eggs
- 1 teaspoon baking powder
Instructions:
Mix the almonds, sugar, and baking powder together in a large bowl. In another bowl, whisk the eggs together, then gradually whisk in the olive oil. Add this to the dry mix, and fold in to create a smooth batter. Pour into a lined cake tin, and bake for 40 – 50 minutes at 350°F.
Buckwheat Flour Cake
Despite the name, buckwheat is a gluten-free grain with a delicious, wholesome flavor. Try this cake with a cup of tea in the mid-afternoon, for a lovely tea-time treat.
Ingredients:
- ¾ cup of butter
- ¾ cup of buckwheat flour
- ¾ cup caster sugar
- 2 tsp baking powder
- 4 eggs
- Milk
Instructions:
Cream the butter and sugar together. In a separate bowl, whisk the eggs and then sift in the flour and one tablespoon of milk. Combine the dry ingredients with the batter, then pour into a lined cake tin. Bake at 350°F for 30 – 35 minutes, allow to cool on a cake rack before slicing.
