It can be a challenge baking for my mom; she has multiple food restrictions and intolerances. Determined to come up with a recipe that would be satisfying, delicious and accommodate her needs, my dear friend and colleague, Chef Bakhos Mjalleh came up with this gluten free spice cake recipe that my entire family can enjoy!
This recipe has a beautiful combination of aromatic and warming spices; it will make you feel like you are getting a big hug with every spoonful. My favourite part is that this was a one bowl recipe, so I ended up with only 5 items to wash… that’s always a win in my books
If you’re looking for a quick recipe to make for Thanksgiving – or any Fall day, really – throw this gluten free spice cake together. Serve it warm with a generous scoop of vanilla ice cream or enjoy it straight out of the pan and call it a (very happy) day!
Gluten Free Spice Cake
In a stand-up mixer with the wire whisk attachment, beat eggs, sugar and orange zest till fluffy (about 10-12 min). The colour will be a yellowish-hue white fluffy mixture, that rises up to at least middle of the bowl.
Preheat oven to 300 deg F.
Grease cake or loaf pan with veg oil or use a brush and grease it using Tahini; set aside.
Sprinkle dried fruit on the bottom of the pan (alternatively, you could sprinkle sugar and fresh, thin, slices of apple, banana or pineapple – the sugar will melt and caramelize while the fruit cooks).
Add oil in a stream to the bowl and allow to integrate and emulsify; this helps the eggs to stay fluffy.
Add the baking powder, and spices – allow to mix well.
Add all the flour mixes to the bowl incrementally – 1/3 cup at a time.
Add 1/3 cup of milk which will allow the quinoa flour to cook.
Add chosen nuts mix (almonds or walnuts).
Pour mixture into your cake or loaf pan.
Bake for 45-60 min on 300; check the middle using a toothpick or wooden skewer until dry.
Tap cake and flip on a serving tray or platter.
Allow cake to cool before cutting.
** You could make your own flour by grinding 2 cups of rolled oats which will yield 1.5 cups of oat flour, and 1 cup of quinoa to yield 1/2 cup of quinoa flour.
*** Alternatively, you could use all-purpose flour (regular or gluten-free) to substitute for all of the flour in this recipe – start with 2 cups and add up to 2.5 cups max, judging by consistency/viscosity of the batter.