It sounds odd, doesn’t it? I mean, how can a cake without butter, milk and flour taste any good? But just trust me, I mean, I have high standards in most aspects of life, and baked goods are no exception. So if I say it’s a good cake, there’s almost no way that it’s sub-par – it’s going to be a good cake! And besides, if there’s such a thing as a good vegan cake, I’m sure we can manage a good gluten and lactose free cake!
And besides, having a gluten and lactose free cake recipe is incredibly helpful! Baking for intolerances doesn’t have to be difficult, and here’s the perfect recipe to prove it! And the best part: you don’t even have to buy expensive ingredients! I mean, you can if you want to (see xanthan gum below)…
Makes one two-layer 20cm cake | allow 45 minutes
1 1/2 cups gluten-free flour*
1/2 cup almond meal*
3/4 teaspoon xanthan gum* (optional!)
2 cups caster sugar
¾ cup cocoa powder
2 teaspoons gluten-free baking powder*
1½ teaspoons bi-carb soda
1 teaspoon salt
1 teaspoon instant coffee powder
1 cup lactose-free milk*
½ cup vegetable or canola oil
2 teaspoons vanilla essence
1 cup boiling water
- Preheat oven to 180C fan-forced. Line the base of two 20cm cake tins with baking paper.
- Combine flour, sugar, cocoa, baking powder, bi-carb soda, salt and coffee powder in a large bowl or in the bowl of a stand mixer. Whisk or beat on low speed until everything is well combined.
- Add the milk, vegetable oil, eggs, and vanilla, and beat with whisk or on low speed until fully combined – no lumps!
- Slowly add the boiling water, stirring slowly and carefully. Once combined, beat quickly for about a minute just to finish it off.
- Pour the cake batter into the two prepared tins and bake for 30-35 minutes, until a skewer inserted in the centre of the cake comes out clean. Don’t worry if the cake is a bit under-done – this adds a nice moistness to the cake!
- Remove from the oven and allow to cool for about 20 minutes. Then carefully remove from the tins and leave to cool completely – you may need to run a butter knife around the edge of the cakes to loosen them before removing from the tins.
- Frost with dairy free chocolate frosting* or just serve with (lactose free) cream and berries!
- Gluten free flour is available from most supermarkets. It can be a bit gritty, so it’s worth adding the almond meal to soften everything up. Almond meal can be found in the nuts and dried fruit section of the supermarket.
- For the record, most baking powder is gluten free – I know that MacKenzie’s is, and I’m sure other brands are too, just check the label.
- Lactose free milk is also widely available from supermarkets – most types will work, whether lactose-free, almond or oat milk.
- For dairy free chocolate frosting, use a standard chocolate frosting recipe but substitute any butter with lactose-free spread like Nuttelex, and replace any milk with water or lactose-free milk as above.
- Adding xanthan gum does improve the texture of the cake a bit, but is entirely optional. It’s available from major supermarkets, generally in the health food aisle.