Gluten-free amaranth cake brings a lightly sweet crumb packed with tender amaranth flour, beaten eggs, a touch of honey and a hint of vanilla. It bakes up golden on top with a soft interior you’ll crave.
This cake recipe helps with dryness common in gluten-free baking, ensuring a moist texture while being easy to prepare and perfect for quick midweek desserts.
I used to end up with dry forks full when making other gluten-free cake mixes on a busy weeknight. But this easy amaranth cake I tested stays moist (and yes, I’ve overfilled pans before!), and I felt so relieved.
It uses a quick whisk of simple ingredients. The batter fills an eight-inch pan and pops in the oven for about 35 minutes. You’ll smell a warm honey note and get a soft crumb that holds together. I learned lining the pan with parchment cuts clean slices.
If you love whole grain treats, you might want to try my Gluten Free Oatmeal Zucchini Cookies.
Table of contents
Dietary Considerations
- This recipe is gluten-free and vegetarian-friendly.
- This recipe contains milk, so it is not dairy-free.
- This recipe contains eggs, so it is unsuitable for vegan diets.
- This recipe is not keto or low-carb as it contains granulated sweetener and measure-for-measure flour.
- This recipe is nut-free.
Why You Will Love This Recipe
- Light, tender crumb: It uses 1 1/2 cups amaranth flour plus whipped egg whites for an airy cake that stays soft in an airtight container.
- Subtle nutty flavor: The mix of amaranth and almond flour lends a gentle nutty note while 1/3 cup maple syrup and vanilla add balanced sweetness.
- Quick prep: I whisk this *gluten-free amaranth cake* batter in under 10 minutes, then bake at 350°F for 35 minutes to enjoy slices midweek.
- Advance prep: It holds its soft texture for 48 hours in the fridge, so I often prep batter an evening ahead and bake fresh each morning.
Gluten-Free Amaranth Cake
- Prep Time: 10 minutes
- Cool Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: dessert
- Method: baking
- Cuisine: American
- Diet: gluten-free
Description
A gluten-free amaranth cake that is lightly sweet and moist, perfect for those who enjoy whole grain treats.
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)
- 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)
- ½ teaspoon salt (fine table salt)
Instructions
- In a large bowl, sift together 1 cup of amaranth flour, 1 cup of gluten-free measure-for-measure flour, 1 tablespoon of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Sifting not only adds air but also eliminates small lumps, ensuring effective leavening throughout the batter.
- In another bowl, whisk together 1 large egg, ⅓ cup of granulated sweetener, ⅓ cup of oil, and 1 teaspoon of vanilla extract until the mixture is smooth and starts to ribbon off your whisk. This aeration helps create a lighter cake.
- Using a spatula, gently fold half of the dry mixture into the wet ingredients. Once combined, fold in the remaining dry mix. Be careful to not overmix; the batter should be smooth without losing the aeration built in the previous step.
- Run a spatula along the bowl’s edges to gather any stray dry ingredients back into the batter. This ensures a uniform cake without any hidden pockets of flour.
- Prepare an eight-inch cake pan by lightly oiling it. Pour the batter into the center and gently spread it evenly across the bottom. An even layer promotes uniform baking.
- Place the prepared pan on the center oven rack and bake at 350°F for about 35 minutes. Check for doneness by inserting a toothpick near the center; it should come out clean. Be cautious of removing it too soon to avoid a gummy texture.
- Allow the cake to rest in the pan for approximately 10 minutes. After resting, carefully invert it onto a rack to cool completely. This step is crucial as it sets the crumb, helping your slices hold their shape.
Notes
- Sift the amaranth flour thoroughly to ensure a fine consistency, which avoids grittiness in the final product.
- Look for gluten-free flour blends that include xanthan gum, which provides necessary chewiness and lift.
- Mixing in a warm room-temperature egg creates a lighter cake due to better air trapping.
- For a more tender crumb, select oils such as refined avocado oil over those with strong flavors.
- To check the freshness of your baking soda, mix a teaspoon with vinegar; it should fizz. If it does not, it’s best to replace it.
- Almond milk or similar plant milk should be at room temperature to make a smoother batter.
- Storing ingredients like baking powder in a cool, dry spot extends their shelf life, maintaining effectiveness.
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 5g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Ingredient Notes
- Amaranth Flour: look for fine grind in sealed bag, gives earthiness and structure, sift to avoid gritty bits, sub sorghum flour—add more liquid if used
- Gluten-Free Measure-for-Measure Flour: pick one with xanthan gum for chewiness, gives lift with amaranth, sub plain GF flour plus ¼ tsp xanthan gum per cup
- Baking Powder: grab aluminum-free baking powder for clean flavor, store in a cool dry spot, check date so cake rises reliably
- Baking Soda: use fresh baking soda to offset amaranth’s nuttiness, test fizz in vinegar, skip if using self-rising blend
- Eggs: beat one large room-temp egg—it binds and traps air for a lighter crumb, warm in hand 5 mins off fridge
- Neutral Oil: choose refined avocado oil for tender crumb and mild taste, pour slow to blend smoothly, sub melted butter if preferred
- Granulated Sweetener: fine coconut sugar gives subtle caramel notes—I use it dry; sub stevia blend, cut liquid by a few tablespoons
- Vanilla Extract: pick pure vanilla extract for warmth, stir it into batters last so flavor disperses evenly during mixing
- Milk or Plant Milk: use unsweetened almond milk at room-temp for a smoother batter, sub oat milk but cut sugar a bit
- Salt: add a pinch of fine table salt to balance sweetness, it dissolves faster than coarse grains for even seasoning
Recipe Baking Tips
- If cake sticks, grease pan sides with 2 teaspoons oil and line bottom with parchment before adding batter.
- If crumb feels heavy, swap 2 tablespoons of amaranth flour with 2 tablespoons tapioca starch when mixing batter.
- When top browns too fast, tent a sheet of foil 15 minutes into baking.
- If edges dry out, reduce oven temperature by 25°F after 20 minutes and continue baking until center is set.
- For sinking center, avoid opening oven door during first 20 minutes to keep heat steady.
Serving Suggestions
Serve slices of gluten-free amaranth cake with a bowl of mixed berry compote and a side of lemon yogurt sauce. Pair each slice with a serving of spinach and apple salad dressed in apple cider vinaigrette and sprinkled with toasted pumpkin seeds.
Use gluten-free amaranth cake slices to build layered parfaits with Greek yogurt, fresh berries, chia seeds, and a drizzle of honey. Add leftover cake cubes to a fruit and nut bowl alongside roasted walnuts and dried cranberries for a textured snack.
Top each slice of gluten-free amaranth cake with warm cinnamon apple sauce and a sprinkle of toasted coconut flakes and chopped pistachios. Garnish leftover slices with a dusting of dried blueberry powder, chopped fresh mint, toasted sunflower seeds, and a few thin orange zest strips.
Recipe variations
- You can use 1/4 cup almond meal instead of 1/4 cup tapioca starch.
- Add 1 teaspoon cinnamon and 1/2 teaspoon ground ginger for warmth.
- Either 1/2 cup almond flour or coconut flour can replace amaranth flour, joining my Gluten-Free Almond Cake in rotation.
- If using an 8-inch round pan, double recipe for twelve slices and serve alongside berries.
Save This Recipe!
How to Store?
To keep your gluten-free amaranth cake fresh and delicious, follow these storage tips:
Room Temperature: Store in an airtight container at room temperature up to 2 days.
Refrigeration: Store in an airtight container in the refrigerator up to 7 days.
Freezing: Wrap slices in plastic wrap or aluminum foil, place in a freezer bag or freezer container, freeze up to 3 months. Thaw at room temperature.
Other Recipes You’ll Love
- Gluten-Free Chocolate Peanut Butter Ice Cream
- Gluten-Free Chocolate Chip Cookies
- Gluten-Free Snickerdoodle Cookies
- Gluten-Free Lemon Zucchini Bread
Yes. Amaranth seeds and flour work for baking, yielding mild, nutty breads; add pumpkin seeds and walnuts or bake crackers for a quicker snack.
In English amaranth flour is called Kingseed or Amaranth, a word derived from Sanskrit meaning ‘never ending’.
People with lysinuric protein intolerance should avoid amaranth flour; it may cause diarrhea, stomach pain and excess calcium absorption if consumed with high calcium sources.
Yes. Amaranth provides more protein than wheat: 28.1 grams per cup compared to 16 grams in whole wheat flour.
If you enjoyed this Gluten-Free Amaranth Cake or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. Thanks for visiting!
