THE BEST GLUTEN FREE CAKE
If you are gluten free I am sure you have searched for the perfect pound cake recipe.
I am so excited to share this new lemon raspberry cake with you all! It is everything you dreamed of: light, spongy, citrusy, naturally sweet, balanced, super easy and fast to make and the glaze is dreamy. Thanks to Maskal Teff™ for sponsoring this post!! All opinions are my 100 % my own. Thank you for continuing to support the brands who make Vanessa Musi possible!
When Maskal Teff™ reached out to me and asked me to create a Master Pound Cake recipe using their amazing teff flours, I was dreaming up ways to highlight their Ivory Teff four which is a fascinating ancient grain that has so many health benefits you wouldn’t believe it. I had baked with brown teff flour before but had not explored Ivory teff flour until my husband Erin and I discovered the most amazing Ivory Teff tortillas in the super market when we decided to go gluten free and that is how I found Maskal Teff™.
I wanted to create something new and I was inspired by the French Pastry Cakes de Voyage (travel Cakes) made with almond flour. The best recipes are those you can adapt and personalize don’t you think?
Teff is a nutritional power horse! It is an ancient grain, loaded with fiber, protein, all 9 essential amino acids, rich in calcium and iron and really a great ancient grain to add to your flour repertoire. Especially when you want to add more nutrient dense flours to your recipes. It bakes very well!
Here are my tips: (note all opinions are mine) to use teff in your recipes use only half of the what your recipe calls for of flour: add in lighter flours like I did: such as almond flour, a gluten free flour blend (I made my own: recipe below) or use spelt or a starchy flour to lighten the teff flour. It also bakes best with moist ingredients such as buttermilk, yogurt, coconut milk, olive oil. Please note: all opinions are my own.
- Ingredients: Makes: 1 medium cake
- 3 eggs: large, organic, pasture raised at room temperature
- 75 grams coconut sugar, Stir Sweetener or organic cane sugar
- 1 teaspoon vanilla paste
- ¼ cup maple syrup
- ½ cup coconut oil or ghee, melted
- ¼ cup buttermilk or almond milk
- 50 grams almond flour
- 80 gr Maskal Teff Ivory flour
- 20 gr tapioca starch aka tapioca flour
- ½ teaspoon fine sea salt
- 1 teaspoon baking powder (at high altitude use half a teaspoon)
- optional flavors: zest of 2 lemons or 1 orange or 1 teaspoon Ceylon cinnamon
- Variations: add in ingredients: 1 cup berries: raspberries, or blueberries or cherries or mixed berries or frozen cranberries or chocolate chunks or pecans
- To sprinkle before baking optional
- ¼ cup raw blanched silvered almonds
- To decorate:
- Coconut milk powder to decorate
- Method:
- Preheat convection oven to 345 F, (173 C)
- Grease a medium size loaf cake pan and line the bottom with parchment paper.
- Sift almond flour, teff flour, tapioca flour, baking powder + salt.
- In a mixer with a whisk mix egg, vanilla, maple syrup, sweetener of choice at medium speed until fluffy (it won’t double in volume) add coconut oil and mix until combined. Add buttermilk or almond milk just to combine.
- Add the sifted flour mix and combine. Add the zest of choice or nothing and mix.
- Add the add in ingredients of choice (reserve a few to put on top of the cake), mix batter lightly with a plastic spatula.
- Pour batter onto prepared cake pan.
- Put the almonds on top, sprinkle some of the reserved add ins and bake until a toothpick comes out clean. Aprox 35 mins: time will depend on your pan, oven and add in ingredients. Remove from
- Note: you can also decorate the cake with a Millenium pink raspberry glaze:
- cup coconut milk powder sifted
- ¼ cup powdered Swerve: sifted
- ⅛ teaspoon vanilla powder
- ¼ cup crushed raspberries crushed and strained
- Mix in a bowl with a whisk until combined: check consistency it might need more liquid or thicken with more coconut milk powder.
¾ cup brown rice flour must be superfine (I use Bobs Red Mill)
¼ cup potato starch
⅛ cup white rice flour must be superfine (I use Bobs Red Mill)
⅛ cup tapioca starch
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16 Comments
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Chef, por cual otra harina podemos sustituir la harina de Teff en caso de no tenerla?
Hola Raquel por harina de espelta.. pero no es gluten free. Saludos
Se ve y se lee increible. Gracias por compartir
Hola muchas gracias por la receta, tengo una pregunta, que no lo veo bien, para el glaseado de frambuesas, cuantas tazas de leche en polvo de coco se necesitan? Muchas gracias y saludos
Hola Saskia, perdona la demora apenas vi esto.
2 tazas leche de coco en polvo con cantidad necesaria de leche de coco o almendra o la que sea vegetal hasta formar un glaseado.
Hi, the ingredients says baking powder but the method also says baking soda as well. So, how much baking soda should we add?
Thank you
Hi Neeru,
Thanks for the observation it’s just baking powder. Will adjust recipe. Thanks!
Hola Vanessa!
Me encanta la receta! Quisiera saber cuántas porciones salen y cuántas calorías por porción.
Gracias por compartir
Hola Erika,
Gracias! Salen 8 rebanadas generosas. No cuento calorías. Saludos
Hola Chef disculpa la harina de tapioca se puede sustituir? Si es así por cuál sería? Gracias!
Hola Maggie,
Si necesitas la harina de tapioca (es fécula de tapioca) y debes usarla no se puede sustituir. Gracias
Mil gracias chef! Ya conseguí la fécula de tapioca, lo prepare y quedo súper rico! Dejé la foto en este pin, gracias por compartir chef!
Saludos
Hola chef… Una pregunta cuál es la harina de marfil..
De casualidad tendrá la página de la marca donde compra sus productos para poder conseguir algunos ingredientes que acá en Puerto Vallarta no los venden..Gracias
Hola Jessica, es harina TEFF de marfil (hay cafe y marfil) yo uso marfil/ esta ligada, etiquetada la marca. La lista de ingredientes y marcas solo la damos en mis cursos online. Inscríbete alguno 🙂 mil gracias!
Hola me gustaria recibir algunas recetas con harina de maiz nixtamalizado. Pue naturelo no da muchas recetas. Por ejemplo tamales, panques, muffins, etc… gracias
Hola Elisa,
Gracias pídele a Naturelo eso porfa, yo no hago este tipo de recetas con esa harina. Saludos cordiales.