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Orange Yoghurt Layer Cake

Not only is this cake incredibly moreish and flavoursome, it is also gluten-free and low in refined sugar making it the perfect all-rounder.  It’s such an accommodating cake: it keeps well and it is perfect either with butter cream for an indulging treat, or simply served dusted in icing sugar for the calorie conscious amongst us.

If making a cake with multiple layers isn’t your thing, simply use a 6cm-deep, 22cm (base) round cake pan. If you have any batter left over – make a few cupcakes.

Orange Yoghurt Layer Cake
Makes one 6 layer – 6 inch (15cm) cake

240 ml vegetable oil
3 eggs
1 1/2 tablespoon finely grated orange rind
90ml orange juice
1 1/3 cup (370g) plain Greek-style (thick) yoghurt, or goat’s milk yoghurt
1¾ cups (385g) caster (superfine) sugar
3 cups (450g) plain gluten-free flour
3 teaspoons gluten-free baking powder
1 1/2 cups unsalted butter, softened
3 cups icing sugar
pinch salt
1 teaspoon vanilla bean paste
5 flowers of your choosing
3 macarons

1. Preheat oven to 160C and grease and line three 6-inch cake pans and set aside. Place the oil, eggs, orange rind, orange juice, yoghurt and sugar in a large bowl and whisk to combine. Sift over the flour and stir until smooth. Evenly pour into the three cake tins and bake for 20-25 minutes or until a skewer inserted comes out clean. Allow the cake to stand in the tin for 5 minutes. Carefully turn the cake out onto a wire rack to cool completely.
2. To make the frosting, place the butter in the bowl of a stand mixer fitted with a paddle attachment. beat on medium speed until creamy. Reduce the speed to low and gradually add the confectioners’ sugar and beat to combine. Then beat in the salt and vanilla.
Carefully cut the three cake rounds in half. Measure a half way mark with a ruler and score the cake before you cut – this will help you get even layers. Set aside cakes once they are cut. 
3. To assemble place one of the cake bases onto a cake round (I buy mine from Spotlight) or cake stand. Use a piping bag to carefully pipe frosting flush with the edge of the cake. Make an outline of a circle and then fill with additional buttercream. Repeat the process of stacking your cake layer, then filling with butter cream until you reach the top layer. Use one of the cake bases turned upside down as the top layer – this will give you a beautiful, even top. Use a spatula to frost the top of the cake and then smooth the buttercream around the side of the cake.
4. Cut the stems of your flowers and place into the top of the cake. Be sure to wrap the cut ends of the flowers in glad wrap before inserting.  For more detailed instructions on assembling your naked cake, follow this link.

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The Best Chocolate Cake

The Best Chocolate Cake with Ruby Grapefruit Glaze
The Best Chocolate Cake with Ruby Grapefruit Glaze
Yields 12
This is about as healthy as it gets without making a chocolate cake out of beetroot or black beans. It’s the chocolate cake I bake to celebrate, drizzled in grape fruit glaze. It’s also the cake I bake when I need something warm and comforting, served with rich vanilla ice-cream. This chocolate cake is a reliable friend for all seasons of life. Using oil instead of butter makes this a wonderfully rich and moist dairy free chocolate cake. It’s decadent and earthy without being cloyingly sweet.
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Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
Prep Time
15 min
Cook Time
45 min
Total Time
1 hr
For the chocolate cake
  1. 150 ml regular olive oil (plus more for greasing)
  2. 50 grams good-quality cocoa powder (sifted)
  3. 125 ml hot espresso
  4. 2 teaspoons best vanilla extract
  5. 150 grams ground almonds
  6. 125g plain gluten free all purpose flour
  7. ½ teaspoon bicarbonate of soda
  8. 1 pinch of salt
  9. 150 grams brown sugar
  10. 3 large eggs
For the grapefruit glaze
  1. 280g (1 3/4 cups) pure icing sugar, sifted
  2. 80ml (1/3 cup) ruby grapefruit juice
To make the cake
  1. Preheat your oven to 170°C. Grease and like a 23 cm spring form tin with non-stick baking paper. Measure and sift the cocoa powder into a bowl and whisk in the freshly brewed espresso until you have a smooth paste. Whisk in the vanilla extract and set aside to cool a little. In another bowl, combine the ground almonds and flour with the bicarbonate of soda a pinch of salt.
  2. Put the sugar, olive oil and eggs into the bowl of a standing mixer with the whisk attachment and whisk until you have a pale, thickened cream. This will take roughly 3 minutes.
  3. Turn the speed to low and pour in the cocoa and espresso mixture, beating as you go. Once you've scraped in the last of the cocoa, gradually add in the ground almond and flour mixture to the bowl.
  4. Scrape down the side and pour the batter into the prepared tin. Bake for 40-45 minutes or until the sides are set with a skewer coming out clean, with just a couple of crumbs. Let it cool for 10 minutes on a wire rack, still in its tin, and then ease the sides of the cake with a small metal spatula and spring it out of the tin. Leave to cool completely and then liberally coat with the ruby grapefruit glaze.
To make the glaze
  1. Whisk the icing sugar and grapefruit juice together in a small bowl.
  1. Rediscover the joy of baking with our gluten free all purpose flour.
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