3 Delicious Gluten-Free Cakes for When you Need a Pick-Me-Up

Posted on: 30 December 2015

Sometimes, all that you need to make the day 100% better is finding yourself a delicious slice of cake. But when you have to stick to a strictly gluten free diet, this is easier said than done. The majority of cakes out there contain wheat flour, which is packed full of gluten.

But don't worry. Although wheat flour cakes are the most popular, there are alternatives out there. If you don't want to go to the hassle of baking up a cake yourself, ask your local bakery or cake shop if they would be able to create the following gluten-free cakes for you.

Carrot cake with buckwheat flour. There is no cake that quite has all the flavours of autumn as a carrot cake. When the leaves begin to fall, there is nothing like the taste of mellow cinnamon and all-spice to make you feel cosy. And because carrot cake is such a robust cake, filled with chopped nuts, raisins, sultanas, and grated carrot, you can opt for a more robust flour than regular flour. Buckwheat flour is a wonderful choice. Despite the name, buckwheat is not actually a type of wheat, and its dense, nuttiness is perfect for a gluten free carrot cake.

Polenta lemon drizzle cake. Right on the other end of the spectrum is a summer classic – lemon drizzle cake. Lemon drizzle cake is so delicious because the syrup that is poured on top of the sponge mixture will seep right through into every part of the cake so you get bursts of lemon throughout every slice. And the good news is that this syrup will soak up into polenta even more successfully than with cake flour. A batter that's made from half almond flour and half fine polenta will create a melt in the mouth sponge that carries the summery flavour of lemon perfectly.

Flourless chocolate cake. What list of decadent cakes would be complete without mentioning chocolate? And, in fact, flourless chocolate cakes are so popular now that they can hardly be considered an alternative. When flour is added to already dense chocolate, the result is chewy and heavy. With a flourless chocolate cake, your baker is essentially making an aerated chocolate custard that rises in the oven. It's simply the amount of eggs in the cake that gives the cake its rise, and chunks of melted chocolate will give the cake the structure it needs.

Happy eating!