Loganberry Madeira cake
Serves 8 - 12
- Gluten free & vegan
- Gluten & dairy free
for the sponge
175g gluten-free plain flour
100g gluten-free oat flour
75g ground almonds
2 teaspoons gluten-free baking powder
1 teaspoon bicarbonate of soda
225g caster sugar
15ml (1 tablespoon) white wine vinegar
250 – 300ml plant-based milk
100g dairy-free margarine, melted
A few drops lemon juice
Line an 8 inch (20cm) round cake tin with baking parchment.
Preheat oven to 180°c /160°c fan oven / gas mark 4.
Weigh the gluten-free plain flour, gluten-free oat flour, ground almonds, baking powder and bicarbonate of soda, into a large mixing bowl. Stir then sieve together at least twice to fully distribute the baking powder. Alternatively blend together in a food processor.
Add the caster sugar and salt and stir together.
Melt the dairy-free margarine. Add the plant-based milk and vinegar. Stir into the dry ingredients with the lemon juice. It should be the consistency of a smooth thick batter. Add more plant-based milk if necessary.
Fold in the loganberries carefully trying not to break them up too much.
Divide the mixture between the cake tins and cook in the centre of the oven for 30 minutes until golden brown and a knife inserted into the centre comes out clean. Leave to cool on a wire rack.
Dust the top with icing sugar before serving.
In all recipes requiring self-raising gluten-free flour, I advise stirring the flours together with the gluten-free baking powder then sift at least twice to fully distribute the baking powder. Alternatively blend together in a food processor.
Gluten free cakes are crumblier than other cakes but taste just as good. To cut neat slices, dip a serrated knife in hot water and wipe clean between slices.
You can make your own gluten-free oat flour by blending gluten-free oats in a food processor until fine. This may not turn out as fine as shop bought but is not as expensive.