Gluten-free and Egg-free Recipes (with some Dairy-free options)

Posts tagged ‘blueberry’

Gluten-free and Egg-free Blueberry Cake

blueberry cake

I’m a follower of the Eggless Cooking blog and recently noticed the eggless Blueberry Coffee Cake recipe. It looked fabulous. I decided to have a go with the recipe and convert it to gluten-free. The recipe needed a little bit of adjustment for gluten-free. I certainly didn’t end up with the fluffy  cake described at Eggless Cooking, but I suspect that was because of the lack of gluten. The cake held together quite well but was a little dense. I changed the recipe to add a little more buttermilk and a little more baking powder and this improved the texture. I also increased the mixture to suit the tin I used (a 20 cm round cake tin). I have visitors here every Tuesday night and I have made it three times now and each time second pieces have been requested so it must taste okay! For the method, check it out here. I’ve listed the amounts of ingredients I used here as the amounts differ with the changes and I also prefer to weigh everything rather than use cups. The almond extract is well worth it in my opinion. I love the taste of it in cakes and biscuits. Just another tip: if using frozen blueberries it’s best to thaw them first, otherwise any frost on them melts into the cake mixture on top and it won’t cook properly. I haven’t tried this with dairy-free. If you want to try then I’d suggest adding rice milk in place of the buttermilk and using Nuttelex (or another dairy-free margarine) in place of the butter. It may need a slight increase in the apple cider vinegar to compensate for using the rice milk instead of the buttermilk.

Ingredients

225 g gluten-free plain flour

175 g caster sugar

2 teaspoons baking powder

0.5 teaspoon baking soda (bicarbonate of soda)

115 g applesauce

250 ml buttermilk

60 g butter

11 g apple cider vinegar

1.5 teaspoons vanilla extract

0.5 teaspoon almond extract

1.5 cups frozen blueberries

80 g sliced almonds

30 g brown sugar

0.5 teaspoon ground cinnamon

 

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