Description
A gluten-free amaranth cake that is lightly sweet and moist, perfect for those who enjoy whole grain treats.
Ingredients
Scale
- 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