Description
This Gluten-Free Amaranth Cake is a light and airy baked treat made with nutritious amaranth flour and gluten-free measure-for-measure flour. Sweetened with coconut sugar and enhanced with vanilla, this cake offers a wholesome and delicious option for those avoiding gluten, without compromising on texture or flavor. Perfectly baked to golden perfection, it makes an excellent dessert or snack for gluten-intolerant individuals and health-conscious bakers alike.
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)
- ⅓ cup neutral oil (refined avocado oil)
- ⅓ cup granulated sweetener (coconut sugar)
- 1 teaspoon vanilla extract (pure)
- 1 cup milk or plant milk (unsweetened almond milk)
Instructions
- Prepare Dry Ingredients: In a large bowl, sift together amaranth flour, gluten-free flour, baking powder, baking soda, and salt to incorporate air and remove lumps for better leavening.
- Mix Wet Ingredients: In another bowl, whisk together the egg, coconut sugar, avocado oil, and vanilla extract until smooth and slightly thickened to create lightness in the batter.
- Combine Mixtures: Fold half of the dry mixture gently into the wet mixture, then fold in the remaining dry ingredients carefully to maintain aeration and create a smooth batter without overmixing.
- Ensure Even Batter: Scrape down the sides of the bowl with a spatula to incorporate any stray dry ingredients into the batter evenly to avoid lumps.
- Prepare Cake Pan: Lightly oil an 8-inch cake pan to prevent sticking, then pour the batter evenly into the pan and spread it to create a uniform layer for even baking.
- Bake the Cake: Place the pan on the center rack of a preheated oven at 350°F (175°C) and bake for about 35 minutes. Check doneness with a toothpick inserted near the center; it should come out clean.
- Cool the Cake: Let the cake rest in the pan for 10 minutes to set the crumb, then carefully invert onto a wire rack to cool completely before slicing.
Notes
- Sifting dry ingredients helps improve the texture by adding air and removing lumps.
- Do not overmix the batter to preserve its light and airy texture.
- Using fresh baking soda is important for proper leavening.
- Allow the cake to rest before removing from the pan to help it hold its shape.
- You can substitute almond milk with any other plant-based milk if preferred.
- Ensure the egg is at room temperature for better mixing and aeration.
