Cheat’s Gluten-Free Christmas Cake

Cheat's Gluten-Free Christmas Cake

Cheat’s Gluten-Free Christmas Cake is an easy cake to assemble last minute. A lightly spiced almond sponge made incredibly festive by its secret ingredient – mincemeat. Drizzled with a quick tipsy Brandy Cream Icing.

Cheat's Gluten-Free Christmas Cake

It’s not that I don’t like regular Christmas Cake. I’m happy to eat a boozy fruit cake any time of the year. However, I always feel that on top of the Christmas pudding and all the mince pies, a traditional Christmas cake can sometimes be a bit too much.

Close up of Cheat's Gluten-Free Christmas Cake with slice on a plate in front

This Cheat’s Gluten-Free Christmas Cake is my favourite way to keep a Christmas cake in the mix whilst making it a little more accessible and not just something your great aunt is going to enjoy. Cheat’s Gluten-Free Christmas Cake still has all the right flavours going on so no one is going to feel hard done by. It’s festive with spices, brandy and plump fruits. But as it is primarily a sponge cake and not a fruit cake it’s so much lighter and a bit more modern.

Close up of Cheat's Gluten-Free Christmas Cake

It’s also incredibly quick to assemble as we’re taking a bit of a shortcut to Christmas by using mincemeat. I will always advocate homemade mincemeat in any recipe where it is required as I think the shop bought stuff is pretty terrible. All sugar and no taste. The good news is that homemade mincemeat is really easy, hopefully you have already made yours otherwise this Cheat’s Gluten-Free Christmas Cake might be a slightly longer process than you initially believed. At a push, of course you can use the shop bought stuff, the cake will still be delicious.

Close up of Cheat's Gluten-Free Christmas Cake with slice taken out

To make the cake even easier to bring together I used a gluten-free plain flour blend, Freee by Doves Farm Gluten Free Plain White Flour 1kg (Pack of 5)” to be exact. You can use any blend but ideally without xanthan gum. By adding an equal amount of gluten-free plain flour and ground almonds we’re ensuring the sponge stays beautifully moist with plenty of fluffiness. The ground almonds add a lovely taste and if you grind your own almonds, which I did here, so it’s more like an almond meal, then the cake will have a pleasantly nubby texture that sits really nicely with the mincemeat. My mincemeat had chopped almonds in already so there is lots of nuttiness going on.

Close up of Cheat's Gluten-Free Christmas Cake with slice on a plate in front

The Brandy Cream Icing is gorgeously sweet, creamy and subtle with brandy. However, if you would rather make an icing without the booze then just omit the brandy and add in more milk and a teaspoon of vanilla extract.

Close up of Cheat's Gluten-Free Christmas Cake with slice on a plate in front

If you make this Cheat’s Gluten-Free Christmas Cake then please leave a comment below and/or give the recipe a rating. If you make the recipe or use it as a building block for another delicious creation, I’d also love it if you tag me on instagram. It is so lovely for me to see your creations and variations of my recipes.

Print Recipe
Cheat’s Gluten-Free Christmas Cake
Cheat’s Gluten-Free Christmas Cake is an easy cake to assemble last minute. A lightly spiced almond sponge made incredibly festive by its secret ingredient – mincemeat. Drizzled with a quick tipsy Brandy Cream Icing.
Cheat's Gluten-Free Christmas Cake
Course cake
Cuisine British
Keyword cake, christmas
Prep Time 20 minutes
Cook Time 1 hour
Servings
12 people
Ingredients
  • 275 g caster sugar
  • 200 g unsalted butter
  • 6 eggs
  • 2 teaspoons vanilla extract
  • 180 g gluten-free plain flour
  • 180 g ground almonds
  • teaspoons baking powder
  • ½ teaspoon salt
  • teaspoons mixed spice
  • 280 g mincemeat
Brandy Cream Icing
  • 300 g icing sugar
  • 3-4 tablespoons double cream
  • 3-4 tablespoons brandy
Course cake
Cuisine British
Keyword cake, christmas
Prep Time 20 minutes
Cook Time 1 hour
Servings
12 people
Ingredients
  • 275 g caster sugar
  • 200 g unsalted butter
  • 6 eggs
  • 2 teaspoons vanilla extract
  • 180 g gluten-free plain flour
  • 180 g ground almonds
  • teaspoons baking powder
  • ½ teaspoon salt
  • teaspoons mixed spice
  • 280 g mincemeat
Brandy Cream Icing
  • 300 g icing sugar
  • 3-4 tablespoons double cream
  • 3-4 tablespoons brandy
Cheat's Gluten-Free Christmas Cake
Instructions
  1. Pre-heat the oven to 180°C/160°C fan/gas 4.
  2. Line and grease a 9 inch round cake tin.
  3. Cream the sugar with the butter on a slow to medium speed for about 6 minutes until light and fluffy.
  4. Beat the eggs in one at a time, mixing well between additions.
  5. Add the vanilla extract.
  6. Whisk the flour with the almonds, baking powder and salt in a separate bowl then beat into the rest of the ingredients.
  7. Stir in the mincemeat.
  8. Pour the batter into the cake tin, smoothing out the surface then bake for 1 hour or until an inserted toothpick comes out clean.
  9. Leave for about 5 minutes for the cake to settle then carefully remove from the tin and leave to cool on a wire rack before icing.
Brandy Cream Icing
  1. Stir the icing sugar together with the double cream until smooth.
  2. Stir in the brandy one tablespoon at a time until the icing has reached a thick dropping consistency.
  3. Spoon over the top of the cake nudging it towards the edges so it drips down the sides.
Recipe Notes

*I used a suet based mincemeat so there was a bit more fat in the mix. If you are using a non-suet mincemeat perhaps increase the butter by 20g.

SHOP THE RECIPE

If you’re a gluten-free baker in the UK then you will be very familiar with Freee by Doves Farm Gluten Free Plain White Flour 1kg (Pack of 5) as it’s pretty much the only gluten-free flour that’s easily accessible for the home baker. For this cake it works really well in combination with ground almonds for a lovely moist cake.

I didn’t have a decent 9 inch cake tin for this recipe so I invested in this PME Anodised Aluminium Round Cake Pan 9 x 4-Inch Deep which is from my favourite range of cake tins. They are wonderful as they have completely straight sides so your cakes will be beautifully neat, the anodised aluminium means the heat disperses evenly throughout the cake without cooking the sides too quickly, which some darker cake tins do. The cakes slip out of the tins easily and they come in all the sizes you would need, I think I may almost have the whole set now.

I love these Kitchen Craft Paul Hollywood 2-Tier Stackable Wire Cooling Rack, 40 x 26 x 35 cm (16″ x 10″ x 14″), don’t be put off that they are part of the Paul Hollywood range as they are actually really useful as they are nice and high which allow more air to get to your cakes to cool quickly. Some cooling racks are too close to the kitchen counter which traps in more moisture as the cakes are cooling down which could lead to a wetter sponge. These are great.

I love these dinky these reindeer cake toppers-  Anniversary House Reindeer Plastic Cake Toppers. Pack of 6. BX164 – so super cute!

and I bought these trees years ago for some Christmas crafts and found they have been more useful ever since decorating my Christmas cakes – Set of 3 Snowy Bristle Xmas Trees for Christmas Cake Decotation

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

If you like this recipe then you may like…

Easy Mincemeat Recipe

Easy Mincemeat Recipe
Christmas Morning Mince Pie Muffins

These gluten-free Christmas Morning Mince Pie Muffins are exactly what you should be treating your family to Christmas morning. They are light, fluffy, moist and full of Christmas spice and cheer.

Chocolate Clementine Christmas Pudding

Chocolate Chip Clementine Christmas Pudding with Cointreau Sauce

Apple Cheddar Thyme Crumble Cake {gluten-free}

Crammed with apples, subtly fragrant with thyme and blanketed with a cheddar crumble this gluten-free Apple Cheddar Thyme Crumble Cake is the perfect comforting Autumnal cake.

Apple Cheddar Thyme Crumble Cake

It would be remiss of me not to explain the absence of a blog post last week. If you follow me on Instagram then you’ll know, since I have spoken about it in my last few posts, that my father passed away very suddenly last weekend. I have written before that my father and I had a difficult relationship at times and with that comes an absurd arrange of emotions about his death. Childhood stuff that I have long since moved past now disturb my sleep anew. However I try to take comfort that in the last few years we had reached a more comfortable place. We would speak every few weeks and connect on our love of food and kitchen adventures and I would give him the latest on the children. A photograph that I took of Dad, Cole and Beau on our last visit was such a treasure to him and I just feel incredibly sad that he won’t get to see them grow up.

Apple Cheddar Thyme Crumble Cake

Cake always goes hand in hand for me with any significant life event. Luke took Cole and Beau out for a couple of hours to soft play the day after he died so I could have some peace with my thoughts and freedom to cry. I stepped straight into the kitchen and grabbed the flour, sugar and butter to seek solace. I feel guilty that this cake will be mired in the melancholy that surrounds this post but it’s almost fitting as a slice of this cake is a huge comfort.

Apple Cheddar Thyme Crumble Cake

The sour cream sponge is densely crammed with apples and fragrant with thyme. A soft cheddar crumble blankets the surface to add a delicious mature nuttiness. I have chosen the earthy flavour of sorghum flour to compliment the cake, sweet rice flour to bind and give texture and potato flour to add fluffiness which works because of its hydroscopic nature.

Apple Cheddar Thyme Crumble Cake

I have had this cake on the cake stall many times and I am often asked what gave me inspiration for this slightly unusual combination. I have always loved apple pie with a cheese pastry crust, the smooth balance of a fine crumbly cheddar and sweet crisp autumn apples is never a taste I tire of. And cheese cake is a thing right?

Dad didn’t have a sweet tooth, he preferred the cheese board after a meal. I think this Apple Cheddar and Thyme Crumble Cake then is a fitting tribute.

Apple Cheddar Thyme Crumble Cake

I urge you to give this Apple Cheddar and Thyme Crumble Cake a try and if you do then please leave a comment below and/or give the recipe a rating. I’d also love it if you’d share your version and tag me on instagram. It is so lovely for me to see your creations and variations of my recipes.

Print Recipe
Apple Cheddar Thyme Crumble Cake {gluten-free}
This gluten-free Apple Cheddar Thyme Crumble Cake is the perfect comforting Autumnal cake, crammed with apples with a delicious cheddar crumble topping.
Apple Cheddar Thyme Crumble Cake
Course cake
Cuisine British
Keyword cake
Prep Time 25 minutes
Cook Time 50 minutes
Passive Time 1 hour
Servings
16
Ingredients
For the cheddar crumble top:
  • 140 g caster sugar
  • 150 g unsalted butter
  • 80 g sweet rice flour
  • 70 g sorghum flour
  • 20 g potato flour
  • 100 g cheddar grated
For the cake:
  • 215 g sweet rice flour
  • 200 g sorghum flour
  • 40 g potato flour
  • 3 teaspoons thyme leaves
  • teaspoons baking powder
  • teaspoons bicarbonate of soda
  • ½ teaspoon salt
  • 340 g unsalted butter
  • 340 g caster sugar
  • 3 eggs
  • teaspoons vanilla extract
  • 300 g sour cream
  • 4 granny smiths peeled, cored and cubed
For the glaze:
  • 140 g icing sugar
  • 1-2 tablespoons whole milk
Course cake
Cuisine British
Keyword cake
Prep Time 25 minutes
Cook Time 50 minutes
Passive Time 1 hour
Servings
16
Ingredients
For the cheddar crumble top:
  • 140 g caster sugar
  • 150 g unsalted butter
  • 80 g sweet rice flour
  • 70 g sorghum flour
  • 20 g potato flour
  • 100 g cheddar grated
For the cake:
  • 215 g sweet rice flour
  • 200 g sorghum flour
  • 40 g potato flour
  • 3 teaspoons thyme leaves
  • teaspoons baking powder
  • teaspoons bicarbonate of soda
  • ½ teaspoon salt
  • 340 g unsalted butter
  • 340 g caster sugar
  • 3 eggs
  • teaspoons vanilla extract
  • 300 g sour cream
  • 4 granny smiths peeled, cored and cubed
For the glaze:
  • 140 g icing sugar
  • 1-2 tablespoons whole milk
Apple Cheddar Thyme Crumble Cake
Instructions
  1. Pre-heat oven to 170°C/160°C (fan oven)/gas mark 4 and line and grease a 9x13” rectangular cake tin.
  2. First make the crumble topping by rubbing together all the ingredients except the cheddar. Then stir in the cheddar cheese. Spread out onto a baking sheet and place in the freezer whilst you prepare the rest of the cake.
  3. In a large bowl sift the flours together with the baking powder, bicarbonate of soda, salt, thyme leaves and set aside.
  4. Cream the butter and sugar in a food mixer for 10 minutes until light and fluffy.
  5. Add the eggs, beating in one by one then add the vanilla extract.
  6. Spoon in 1/3 of the flour mix, beat into the batter then add 1/2 of the sour cream and beat in. Repeat again and then add the last 1/3 of flour mix, beating until the batter is smooth.
  7. Pour half of the cake mixture into the cake tin, then tumble in half of the chopped apples. Pour the rest of the cake mixture over, smooth and then scatter the rest of the apples over the top.
  8. Finally sprinkle over the crumble topping so all the apples are covered.
  9. Bake in the oven for 50 minutes, check after 25 minutes and if you think the cheese is browning too much then place a loose sheet of tin foil over the top of the cake tin for the rest of the bake.
  10. Remove the cake from the oven, leave to rest for 5 minutes then carefully remove from the tin.
  11. Let the cake cool completely on a wire rack until you decorate with the glaze.
  12. To make the glaze mixing the icing sugar with the milk until thick but pourable. Drizzle over the cake and then leave to set for at least an hour before cutting into squares.

SHOP THE RECIPE

The cake tin I use for all my tray bakes and sheet cakes is the KitchenCraft Chicago Metallic Professional Non-Stick Baking and Roasting Tin, 33 x 23 cm (13″ x 9″) which I love because it’s robust and easy to clean.

It’s not easy to buy certified gluten-free sweet rice flour in the UK, for some reason Bob’s Red Mill is astronomically expensive. However I have finally found a brand which is 100% certified gluten-free and it’s fantastic. The brand is yourhealthstore Premium Gluten Free Sweet Rice Flour (glutinous) 1kg

This is the sorghum flour I’ve been using recently and I’ve been really loving it.yourhealthstore Premium Whole Grain Gluten Free Sorghum Flour 1kg (sweet white) It’s earthy, nutty and compliments the apples, thyme and cheddar in this cake perfectly.

You want to use potato flour and not potato starch in this cake, they are different ingredients and do different things so make sure you are using the right one. I use Wholefood Earth Organic Potato Flour, 1 kg which is a lovely fine flour.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

If you like this recipe then you may like…

Green Tomato and Stem Ginger Cake with Streusel Topping {gluten-free}

overhead shot of Green Tomato and Stem Ginger Cake with Streusel Topping {gluten-free} on a plate with green tomatoes next to it

Sweet Potato Cinnamon Swirl Cake {gluten-free}

overhead shot of slices of Sweet Potato Cinnamon Swirl Cake on a plate with a sifter and sweet potatoes

Blackcurrant White Chocolate and Thyme Muffins {gluten-free}

overhead of Blackcurrant White Chocolate and Thyme Muffins on a wooden table

Apple Cheddar Thyme Crumble Cake

Sweet Potato Cinnamon Swirl Cake {gluten-free}

Sweet Potato Cinnamon Swirl Cake is a beautifully flavoured and textured cake. Sweet potato and cream cheese are baked into the butterscotchy sponge whilst ripples of buttery cinnamon swirl through the centre. A generous pouring of thick maple cream cheese icing makes this cake one of the best of the season.

overhead shot of slices of Sweet Potato Cinnamon Swirl Cake on a plate with a sifter and sweet potatoes

Sweet Potato Cinnamon Swirl Cake is the recipe which I get the most requests for. A cheeky email from a friend here, a sly DM popping up from a customer there. And I’m always willing to oblige, this cake needs to be made, eaten and loved at any given opportunity. It’s also the cake I choose to accompany me anytime I volunteer to bring a sweet and it always goes down a storm. I have regular customers that return to the cake stall time and time again, making the trip across London, just for this Sweet Potato Cinnamon Swirl Cake. Believe me, it’s well worth the trouble. Even though I don’t restrict this cake to the cooler months since it seems to receive love all year round, Autumn is when the rich flavours of Sweet Potato Cinnamon Swirl truly shine.

straight on shot of Sweet Potato Cinnamon Swirl Cake on a plate with a sifter and sweet potatoes in the foreground

This Sweet Potato Cinnamon Swirl Cake began life as a wheat cake a few years ago on the stall, it quickly became a customer favourite and when I made the switch to gluten-free I immediately began working to convert this recipe. When I was finally happy with the finished cake I was not the only one to remark upon how much more flavourful and exciting the cake was in comparison to its wheaty mirror image. For this bad boy, it’s all about the oat flour.

overhead shot of Sweet Potato Cinnamon Swirl Cake on a plate with a sifter and sweet potatoes

Oat flour is one of those gluten-free flours that not all wheat intolerant folks can handle, so tread carefully here if you are making it for someone else who is gluten-free. It’s possible to buy gluten-free oat flour but if you can’t find it at your local health food shop or supermarket then you can grind your own gluten-free oats. For more detailed info on oat flour and grinding your own, see my post here. For those of us lucky ducks that are able to enjoy gluten-free oats to our hearts and tummies content then oat flour is a wonder, and especially shines in this cake. It’s rich toasted butterscotch undertones compliment the savouriness of the sweet potato, tang of the cream cheese and warmth of the cinnamon. I haven’t tasted another cake like this one.

straight on shot of Sweet Potato Cinnamon Swirl Cake on a plate with a sifter and sweet potatoes in the foreground

I would never normally sweeten my sweet potatoes when eaten as a savoury dish, instead I choose to boost the natural starches present by roasting the vegetable in wedges so the sugars are encouraged to the surface to create gloriously sticky caramelised edges. When I was in Alabama a few years ago though I ordered mashed sweet potatoes as a side and was astounded by the heavy sugar added into this already very sweet ingredient to accompany my fillet steak. I hesitate to say I didn’t like it, but at the risk of offending a whole lot of Americans, I really didn’t. If I’m going to sweeten my sweet potatoes then I think I prefer them as a dessert. Sweet Potato Pie, for instance, yummy. Or in this divine Sweet Potato Chocolate Truffle Torte. And in this Sweet Potato Cinnamon Swirl Cake the sweet potatoes find another extremely comfortable home.

straight on shot of Sweet Potato Cinnamon Swirl Cake on a plate with a sifter and sweet potatoes in the foreground

In order to achieve the sweet potato puree which is needed for the cake you need to bake whole sweet potatoes wrapped in foil for 1 hour at an oven set to 180°C. They are ready when you press gently into them and your finger squishes into the potato. Leave them to cool before unwrapping from the foil and their loosened skins. They should be so soft that you can just mash them with a fork.

overhead shot of slices of Sweet Potato Cinnamon Swirl Cake on a plate with a sifter and sweet potatoes

Another slightly unusual ingredient in this cake is the maple extract used in the maple cream cheese icing. I first came across maple extract in a recipe by The Pioneer Woman for her famous cinnamon rolls where she insists that it should not be substituted for maple syrup. So when I first made cinnamon rolls I complied to the letter of instruction. I have to say it does make all the difference. If you were to use maple syrup you would have to use a fair amount to really get the flavour of maple into your icing which then distorts the liquid ratio in the recipe and adds too much sweetness when you are already using icing sugar. The maple extract imbues the icing with its beautifully rich flavour without any of the former problems. It’s not easy to buy in shops but I use this Cupcake World Intense Food Flavouring Maple 100 ml from Amazon and it works brilliantly.

overhead shot of slices of Sweet Potato Cinnamon Swirl Cake on a plate with a sifter and sweet potatoes

Something else which might surprise you in this recipe is the use of black pepper. I love using freshly ground black peppercorns in some of my bakes as it adds a deep rich spice note. It doesn’t interfere with any of the flavours but just enhances the background kick. The baking process also removes its heat so don’t worry if you don’t like things too spicy.

overhead shot of slice of Sweet Potato Cinnamon Swirl Cake on a plate with a sifter and sweet potatoes

I urge you to give this Sweet Potato Cinnamon Swirl Cake a try, it’s really one of my favourites and a cake I will never tire of baking or eating. If you do make this Sweet Potato Cinnamon Swirl Cake then please leave a comment below and/or give the recipe a rating. If you make the recipe or use it as a building block for another delicious gluten-free cake creation, say maybe swapping out the sweet potato for pumpkin, I’d also love it if you tag me on instagram. It is so lovely for me to see your creations and variations of my recipes.

Print Recipe
Sweet Potato Cinnamon Swirl Cake {gluten-free}
Sweet Potato Cinnamon Swirl Cake is deeply flavourful with butterscotch undertones rippled with buttery cinnamon and drizzled with maple cream cheese icing.
Course cake
Cuisine British
Keyword cake
Prep Time 30 minutes
Cook Time 50 minutes
Servings
10-12 people
Ingredients
  • 170 g sweet rice flour
  • 170 g oat flour
  • 35 g potato flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 245 g sweet potato puree* about 3 sweet potatoes
  • 245 g cream cheese
  • teaspoons vanilla extract
  • 200 g caster sugar
  • 200 g light soft brown sugar
  • 225 g butter melted
  • 3 eggs
Cinnamon Swirl
  • 15 g butter melted
  • 30 g light brown sugar
  • 40 g icing sugar
  • 15 ml whole milk
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
Maple Cream Cheese icing
  • 200 g icing sugar
  • 30 g salted butter at room temperature
  • 80 g cream cheese
  • 1 tablespoons whole milk
  • ½ teaspoon maple extract/flavouring
Course cake
Cuisine British
Keyword cake
Prep Time 30 minutes
Cook Time 50 minutes
Servings
10-12 people
Ingredients
  • 170 g sweet rice flour
  • 170 g oat flour
  • 35 g potato flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon baking powder
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 245 g sweet potato puree* about 3 sweet potatoes
  • 245 g cream cheese
  • teaspoons vanilla extract
  • 200 g caster sugar
  • 200 g light soft brown sugar
  • 225 g butter melted
  • 3 eggs
Cinnamon Swirl
  • 15 g butter melted
  • 30 g light brown sugar
  • 40 g icing sugar
  • 15 ml whole milk
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
Maple Cream Cheese icing
  • 200 g icing sugar
  • 30 g salted butter at room temperature
  • 80 g cream cheese
  • 1 tablespoons whole milk
  • ½ teaspoon maple extract/flavouring
Instructions
  1. Pre-heat oven to 170°C and grease and flour a 10 inch bundt tin.
  2. First of all prepare the cinnamon swirl by mixing all the ingredients together in a small bowl and then set aside.
  3. For the cake, sift together, in a large bowl, the flours, bicarbonate of soda, baking powder, salt and pepper, then set aside.
  4. In another bowl beat together the sweet potato, cream cheese and vanilla extract. Again, set aside.
  5. Beat the sugars and butter together in a food mixer until well incorporated.
  6. Add in the eggs one at a time until the batter is smooth.
  7. Finally spoon in 1/3 of the flour, beat into the batter then add 1/3 of the sweet potato mixture and beat in. Repeat until all the flour and the sweet potato mixture has been incorporated into the batter.
  8. Spoon 1/3 of the batter into the prepared bundt tin and smooth down. Dot half of the cinnamon swirl mixture in and swirl with a cocktail stick.
  9. Spoon the next 1/3 of the batter and repeat with the cinnamon swirl.
  10. Spoon the rest of the batter in, smoothing the surface.
  11. Bake for about 50 minutes.
  12. Remove from the oven, rest for five minutes and then carefully remove the cake from the bundt tin. Cool completely on a wire rack then drizzle with the maple cream cheese icing.
  13. Finally spinkle some extra cinnamon over the top of the cake.
  14. For the maple cream cheese icing beat the icing sugar together with the salted butter and cream cheese until smooth.
  15. Then add the whole milk and maple extract and beat until combined.
  16. Drizzle over the top of the cake.

SHOP THE RECIPE

I saved up for an age to get this Nordicware Heritage Bundt Pan. It’s absolutely my favourite cake tin. I love the clean crisp edges of the swirl and how you can drizzle the icing right on in there and in this cake it makes me think of snowy mountain peaks. I recommend greasing and flouring this tin so that your cake has no problems popping out. The quality of the tin is excellent but it can be pricey. I have noticed that the price really fluctuates on Amazon- so wait until it’s around £40 before you choose to buy.

To grease your bundt tin well I recommend using professional cake release spray. It doesn’t matter how little or often you bake, you will be so glad to have this little shortcut around, there’s nothing worse than messing around with butter or oil on your fingertips to get the grease evenly into all the crevices of the cake tin. I use Dubor PR100 Professional Cake Release Spray 600 ml it lasts longer and doesn’t dry out like some of the cheaper brands. Really worth your time and money this one.

It’s not easy to buy certified gluten-free sweet rice flour in the UK, for some reason Bob’s Red Mill is astronomically expensive. However I have finally found a brand which is 100% certified gluten-free and it’s fantastic. The brand is yourhealthstore Premium Gluten Free Sweet Rice Flour (glutinous) 1kg

Oat flour can be picked up at most health food shops and if I run out that’s where I head to. However, like all alternative flours it can be expensive so I find the most economical way is to buy it online. I go through bags of the stuff as it’s the flour I use most regularly so I like to buy in bulk. My favourite brand is Bob’s Red Mill Gluten Free Whole Grain Oat Flour 400 g (Pack of 4) at a reasonable price. Even better if you go the subscribe and save option.

You want to use potato flour and not potato starch in this cake, they are different ingredients and do different things so make sure you are using the right one. I use Wholefood Earth Organic Potato Flour, 1 kg which is a lovely fine flour.

I do try and stick to natural ingredients and flavourings in my cakes but if the need calls for it then I can be persuaded otherwise, which is where this Cupcake World Intense Food Flavouring Maple 100 ml comes into play. I only use the smallest drop in the icing as a little goes a very long way, so we’re really not doing any harm here and it’s really worth the difference rather than using actual maple syrup, the flavour is true and intense.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

If you like this recipe then you may like…

Sweet Potato Chocolate Truffle Torte

Sweet Potato Chocolate Truffle Torte

Gluten-Free Flour: Oat Flour

Text saying Guide to Gluten-Free Flours: Oat Flour: What is it and How should we use it. fromthelarder.co.uk. In front of an image of some oats and oat flour

Vanilla Almond Cake with Lemon Curd Glaze {gluten-free}

Vanilla Almond Cake with Lemon Curd Glaze {gluten-free}

Whisky Marmalade Bundt {gluten-free}

This gluten-free Whisky Marmalade Bundt is such a deeply rich and warming cake, woodsy from whisky drenched sultanas and tangy from this year’s Seville orange marmalade.

‘Nutella’ Fudge Oat Bars {gluten-free}

‘Nutella’ Fudge Oat Bars are so deliciously thick and chocolatey with a gluten-free rolled oat base and an ooey gooey fudgey filling of homemade nutella.

A stack of Nutella Fudge Oat Bars

I’ve got a bit of exciting news to impart. I’m finally bouncing back from maternity leave and returning to the cake stall next month. Sunday 6th October to be exact, at Stroud Green Market, which is my neighbourhood farmers’ market. I have decided to stay local and stick to the one market for the moment to ease me back into the game. Plus I love the vibe at Stroud Green Market, it is run with a lot of passion with a lovely community feel. I will be selling the usual layer cakes, loaf cakes, bars and delectable goodies which are all totally gluten-free and incredibly delicious.

overhead of Nutella Fudge Oat Bars

For the foreseeable future I’ve chosen to not focus on jams, chutneys and other preserves which does disappoint me, but something had to give, besides my sanity. I still look after Cole and Beau for the majority of my week and I haven’t been preserving anything this year whist I’ve adjusted to two little souls to juggle. Although I expect I’ll have a few jars of something moving towards Christmas like my mincemeats or cranberry sauce. I’m very excited to be getting back to proper work and I cannot wait to dive back in.

Even though I have been on maternity leave from the market stall I’ve obviously been just as busy on the blog as ever which has been a great excuse for developing new recipes for the stall. Lately it’s been a recurring theme that I have also been trying to revamp some old recipes which didn’t get as much love as they should the first time round and updating the ingredients and sometimes method to create gluten-free versions. Didja know this blog is all about the gluten-free these days?

overhead of Nutella Fudge Oat Bars

These ‘Nutella’ Fudge Oat Bars are a brilliant case in point. I posted the original recipe back in 2014 with some slapdash photos I took when I sold them on one of my first cake stalls. I’ve taken a couple of new photos but I’ve also amended the recipe to make it gluten-free and (whisper) remove the Nutella. There’s something about the ingredients list in Nutella that I’m not quite on board with these days, all that palm oil and sugar doesn’t sound very appealing. But the good news is this version is so much better with a more intense chocolate and hazelnut flavour. Homemade Nutella is pretty darn spesh and here I’ve used a natural hazelnut butter, melted dark chocolate, cocoa powder and a smattering of brown sugar to make the most amazing filling for these oat bars imaginable. The evaporated milk added in at the end is what transforms this incredibly chocolately nut butter into creamy gooey fudge. The rolled oat biscuit crust which holds it together is buttery and crumbly and studded with chocolate chips on the top, because if I can add more chocolate to a recipe then I will.

overhead of Nutella Fudge Oat Bars

I’m really looking forward to introducing these 2018 versions of the ‘Nutella’ Fudge Oat Bars to the cake stall. They represent the fully flavoured bakes I love to produce with the best quality gluten-free ingredients. If you live in London or are visiting for the weekend then I’ll be at Stroud Green Market every Sunday from the 6th October and I’d love to see you. I’ll be the one surrounded by a lot of cake.

A stack of Nutella Fudge Oat Bars

Print Recipe
'Nutella' Fudge Oat Bars {gluten-free}
‘Nutella’ Fudge Oat Bars are so deliciously thick and chocolatey with a gluten-free rolled oat base and an ooey gooey fudgey filling of homemade nutella.
Course cake
Cuisine British
Prep Time 20 minutes
Cook Time 35 minutes
Servings
15 bars
Ingredients
  • 100 g sweet white rice flour
  • 40 g tapioca flour
  • 240 g gluten-free rolled oats
  • 100 g hazelnuts roughly chopped
  • 240 g unsalted butter room temperature
  • 185 g soft light brown sugar sifted
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 180 g hazelnut butter
  • 100 g dark chocolate
  • 1 tablespoon cocoa powder
  • 2 tablespoons soft light brown sugar
  • 75 ml evaporated milk
  • ¼ teaspoon salt
  • 50 g dark chocolate chips
Course cake
Cuisine British
Prep Time 20 minutes
Cook Time 35 minutes
Servings
15 bars
Ingredients
  • 100 g sweet white rice flour
  • 40 g tapioca flour
  • 240 g gluten-free rolled oats
  • 100 g hazelnuts roughly chopped
  • 240 g unsalted butter room temperature
  • 185 g soft light brown sugar sifted
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 180 g hazelnut butter
  • 100 g dark chocolate
  • 1 tablespoon cocoa powder
  • 2 tablespoons soft light brown sugar
  • 75 ml evaporated milk
  • ¼ teaspoon salt
  • 50 g dark chocolate chips
Instructions
  1. Pre-heat the oven to 160°C and grease an 8 inch square baking tin.
  2. Whisk the sweet rice flour and tapioca flour together until combined.
  3. Add the oats, hazelnuts, butter, sugar, baking powder and salt and rub together with your hands until everything has come together to form a light dough.
  4. Press ½ the dough into the base of the baking tin to form an even layer.
  5. Melt the chocolate, hazelnut butter, cocoa powder and evaporated milk together in a double boiler, mixing together until thoroughly combined.
  6. Spread the ‘nutella’ chocolate mixture on top of the first layer of dough.
  7. Add the chocolate chips to the rest of the dough then crumble the dough on the top and press down lightly into the chocolate, don’t worry too much about it spreading out evenly.
  8. Bake in the oven for 35 minutes until the top is golden brown.
  9. Remove from the oven and leave to cool for an hour or so before removing from the tin. Leave to cool completely on a wire rack before cutting into bars.

SHOP THE RECIPE

I have had this KitchenCraft MasterClass Non-Stick Deep Square Cake Tin with Loose Base, 20 cm (8″) for years and it’s always served me really well. It has a loose base so it’s really easy to remove these oat bars from.

This post is not sponsored but the images above are affiliate links which means if you decide you want to use these link to make your purchases then Amazon gives me a small commission at no cost to you whatsoever. I will only recommend products I use in my kitchen and love. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

If you like this recipe then you may also like…

Black Sesame Peanut Butter Brownies {gluten-free}

Gluten-free Black Sesame Peanut Butter Brownies are packed with honeyed black sesame, swirled generously with peanut butter layered through the brownie and topped with salted peanuts and black sesame.

Blackberry Cheesecake Hazelnut Oat Bars {gluten-free}

side view of Blackberry Cheesecake Hazelnut Oat Bars on a wooden board

No-Bake Chocolate Peanut Butter Crispy Bars {gluten-free}

Overhead shot of several Chocolate Peanut Butter Crispy Bars

Green Tomato and Stem Ginger Cake with Streusel Topping {gluten-free}

Green Tomato and Stem Ginger Cake with Streusel Topping is a revelation if you have never thought to put tomatoes in a cake. This gluten-free version is deeply flavourful and sweetly spiced with a gentle nudge of caramelised ginger.

overhead shot of Green Tomato and Stem Ginger Cake with Streusel Topping {gluten-free} on a plate with green tomatoes next to it

Another one of my classic bakes making its gluten-free debut this week. Last week my Blackcurrant White Chocolate and Thyme Muffins had their moment in the spotlight and now I have a newly revamped Green Tomato and Stem Ginger Cake with Streusel Topping rising from the archives like a phoenix from the ashes.

side shot of Green Tomato and Stem Ginger Cake with Streusel Topping {gluten-free} on a plate with green tomatoes next to it

I first published a recipe for Green Tomato and Stem Ginger Cake with Streusel Topping back in 2014 as a wheat cake. I made it a bunch of times but never got around to taking decent photos of the cake which was so popular at my market stall back then. I have no idea why it has taken me so long to switch the recipe up to a gluten-free version but I am thrilled I finally did it as I had forgotten how amazing this cake is. It goes without saying that I prefer the gluten-free version of the cake as I am a staunch alternative flour advocate but the sweet rice flour and oat flour really do give this beautifully flavourful sponge even more character.

The following words are as written in 2014 since it describes how I came up for the idea for the recipe in the first place. I basically cribbed it off my sister.

overhead shot of Green Tomato and Stem Ginger Cake with Streusel Topping {gluten-free} on a plate with green tomatoes next to it

When my sister first told me she had made this cake a few weeks ago with the last remaining green tomatoes in her vegetable garden I immediately thought that this was one of her weird experiments and dismissed it.

The idea stayed with me though and I couldn’t stop thinking of this green tomato cake that she had been raving about. I’m a huge fan of green tomatoes and the thought of incorporating them into my baking was intriguing. So I called her back up a few days later and asked her a bit more about it. She said the texture was incredibly moist but the closest thing she could see that it resembled was a carrot cake. Suddenly it all made sense and I kicked myself for not seeing how this was the perfect use for the firm, tangy tomatoes that are still hanging round well into Autumn, especially when spiced up with cinnamon, nutmeg and ginger.

overhead shot of a slice of Green Tomato and Stem Ginger Cake with Streusel Topping {gluten-free} on a plate

I thought I had missed out though as I hadn’t seen any green tomatoes for a while and assumed their time had passed for the season. Then on a chance visit to Stoke Newington Farmers’ Market I saw huge mounds of the these emerald green beauties glinting in the frost bitten sun. I am useless when it comes to understanding quantities of things and rather than be floundering with too few tomatoes I bought bags of them, just in case.

overhead shot of Green Tomato and Stem Ginger Cake with Streusel Topping {gluten-free} on a plate with green tomatoes next to it

There wasn’t a huge amount of recipes for green tomato cake online but those that were all emanated from the southern states of America which is understandable since they are the guys that brought us the sublime fried green tomatoes and seem to understand this ingredient better than most. It does seem that the cake is treated much like any vegetable cake with plenty of sugar, oil instead of butter and spicing aplenty. I took my Autumn theme a bit more seriously though and dotted diced stem ginger throughout, and topped the cake with a sweetly buttered crunchy streusel crown. The streusel topping turned out to be a wonderful adornment, making the cake taste almost like a deliciously moist fruit crumble. The pockets of juicy tomato are so enticing and add another texture every now and then to the now complex structure of the cake. It’s just as well then that the assembling of the cake is so darn simple.

side shot of a slice of Green Tomato and Stem Ginger Cake with Streusel Topping {gluten-free} on a plate with green tomatoes next to it

I can’t convince you enough to make this cake, vegetables cakes are one of the cornerstones of my cake stall and this Green Tomato and Stem Ginger Cake is one of the best. Make it now whilst the glut of green tomatoes is at its peak.

overhead shot of slices of Green Tomato and Stem Ginger Cake with Streusel Topping {gluten-free} on a plate with green tomatoes next to it

If you make the Green Tomato and Stem Ginger Cake with Streusel Topping please leave a comment below and/or give the recipe a rating. If you make the recipe I’d also love it if you tag me on instagram. It is so lovely for me to see your creations and variations of my recipes.

side shot of a slice of Green Tomato and Stem Ginger Cake with Streusel Topping {gluten-free} on a plate with green tomatoes next to it

Print Recipe
Green Tomato and Stem Ginger Cake with Streusel Topping
Green Tomato and Stem Ginger Cake with Streusel Topping is a revelation if you have never thought to put tomatoes in a cake. This gluten-free version is deeply flavourful and sweetly spiced with a gentle nudge of caramelised ginger.
overhead shot of Green Tomato and Stem Ginger Cake with Streusel Topping {gluten-free} on a plate with green tomatoes next to it
Course cake
Cuisine British
Keyword cake
Prep Time 20 minutes
Cook Time 90 minutes
Servings
14 people
Ingredients
  • 225 g caster sugar
  • 225 g light brown sugar
  • 240 ml light olive oil
  • 40 ml stem ginger syrup
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 170 g sweet rice flour
  • 170 g oat flour
  • 35 g potato flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground ginger
  • 350 g green tomatoes diced
  • 75 g stem ginger finely diced, about 4 balls
For the streusel topping:
  • 20 g sweet rice flour
  • 20 g oat flour
  • 85 g demerara sugar
  • ½ teaspoon ground cinnamon
  • 50 g cold butter
  • 2 tablespoons oats
Course cake
Cuisine British
Keyword cake
Prep Time 20 minutes
Cook Time 90 minutes
Servings
14 people
Ingredients
  • 225 g caster sugar
  • 225 g light brown sugar
  • 240 ml light olive oil
  • 40 ml stem ginger syrup
  • 3 eggs
  • 2 teaspoons vanilla extract
  • 170 g sweet rice flour
  • 170 g oat flour
  • 35 g potato flour
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground ginger
  • 350 g green tomatoes diced
  • 75 g stem ginger finely diced, about 4 balls
For the streusel topping:
  • 20 g sweet rice flour
  • 20 g oat flour
  • 85 g demerara sugar
  • ½ teaspoon ground cinnamon
  • 50 g cold butter
  • 2 tablespoons oats
overhead shot of Green Tomato and Stem Ginger Cake with Streusel Topping {gluten-free} on a plate with green tomatoes next to it
Instructions
  1. Pre-heat the oven to 160° and line and grease a 20cm deep round cake tin
  2. First make the streusel topping by rubbing together the flours, sugar, cinnamon, butter and oats until the mixture is crumbly, then set aside.
  3. In a large mixing bowl beat together the caster sugar, light brown sugar, olive oil, stem ginger syrup, eggs and vanilla until completely combined.
  4. In a separate bowl sift together the flours, salt, baking powder, cinnamon, nutmeg and ground ginger.
  5. Add the flour to the sugar and egg mixture and beat until well combined.
  6. Stir in the green tomatoes and the stem ginger until evenly distributed then pour into the cake tin.
  7. Sprinkle the streusel topping over the cake mixture.
  8. Place the cake in the oven and bake for about 90-100 minutes until an inserted cocktail stick comes out clean. You might want to check the cake two thirds of the way through its cooking time and cover the top with foil if the streusel topping is getting too brown.
  9. Remove the cake from the oven and leave for 5 minutes in the tin before turning out to finish cooling on a wire rack.
Recipe Notes

If you fell in love with the original recipe made with wheat flour and want to continue using that version, then use the same recipe as above but substitute the sweet rice flour, oat flour and potato flour in the cake for 375g plain all-purpose flour, and the sweet rice flour and oat flour in the streusel topping for 40g plain all-purpose flour.

SHOP THE RECIPE

The cake tins I always use are these PME Anodised Aluminium Round Cake Pan 8 x 4-Inch Deep which are wonderful as they have completely straight sides so your cakes will be beautifully neat, the anodised aluminium means the heat disperses evenly throughout the cake without cooking the sides too quickly, which some darker cake tins do. The cakes slip out of the tins easily and they come in all the sizes you would need, although typically I use the 8 inch tins.

It’s not easy to buy certified gluten-free sweet rice flour in the UK, for some reason Bob’s Red Mill is astronomically expensive. However I have finally found a brand which is 100% certified gluten-free and it’s fantastic. The brand is yourhealthstore Premium Gluten Free Sweet Rice Flour (glutinous) 1kg

Oat flour can be picked up at most health food shops and if I run out that’s where I head to. However, like all alternative flours it can be expensive so I find the most economical way is to buy it online. I go through bags of the stuff as it’s the flour I use most regularly so I like to buy in bulk. My favourite brand is Bob’s Red Mill Gluten Free Whole Grain Oat Flour 400 g (Pack of 4) at a reasonable price. Even better if you go the subscribe and save option.

Some of the links above are affiliate links so if you decide to buy anything using the links then I will get a small commission from Amazon at no cost to you. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

If you like this recipe then you may like…

Golden Beetroot Carrot Cake {gluten-free}

This gluten-free Golden Beetroot Carrot Cake is the best carrot cake you will ever taste. Full of sweet earthy goodness thanks to using both golden beetroot and carrots; complex with pecans, sultanas and apples; perfectly complimented with a not too sweet cream cheese buttercream and adorned with the delightful crunch of a salted pecan praline and candied beetroot and carrots.

Plum Brown Butter Almond Cake {gluten-free}

Plum Brown Butter Almond Cake

Vinegar Cake

Vinegar Cake

Blackcurrant White Chocolate and Thyme Muffins {gluten-free}

These Gluten-Free Blackcurrant White Chocolate and Thyme Muffins are the perfect balance of tangy and sweet with the gentle earthiness of thyme.

overhead of Blackcurrant White Chocolate and Thyme Muffins on a wooden table

These Blackcurrant, White Chocolate and Thyme Muffins were originally posted as a wheat recipe back in 2014 and I am so happy I have finally managed to re-jig the ingredients to create a gluten-free version. I have seriously been missing this muffin and had to sneak in this last recipe using summer berries before I turn my head to stone fruits, apples and pears.

overhead of Blackcurrant White Chocolate and Thyme Muffins on a wooden table

Blackcurrants are seriously underrated. Their beautifully sweet yet tart pop in the mouth takes me straight back to my childhood like no other fruit. They used to grow all over our garden when we were growing up and my father would help my sister and I gather handfuls upon handfuls. This took some time, blackcurrants are particularly tiny. We wouldn’t do anything more complicated than pluck them diligently from our tiny hands and eat them straight. They needed no sugar maceration, cream or crumble to do them justice. They really are a perfect little currant.

overhead of Blackcurrant White Chocolate and Thyme Muffins on a wooden table

It feels right to discuss these childhood memories of my father as I spent a small amount of time with him this week as he finally got a chance to meet baby Beau. My father and I have a complicated relationship but we are lucky that we can always find common ground through food. It’s through him that I can know with certainty where my passion, and okay greed, of food comes from. We usually meet over lunch and besides talking about the children our conversation basically revolves around food, what we are eating, what we have loved eating and what we are jealous of the other for eating.

overhead of Blackcurrant White Chocolate and Thyme Muffins on a wooden table

My father still grows fruits, vegetables and herbs in his small but functional garden, whereas I merely kill potted basil plants on my kitchen window sill. I’d like to say that my children will have the same memories that I have of picking fruit from our garden as I gently teach them where our food comes from, but sadly any plant that comes into contact with me dies on sight. I think our pear tree is terrified of me and only offers up a minuscule offering every couple of years like some sort of a sacrifice.

overhead of Blackcurrant White Chocolate and Thyme Muffins on a wooden table

So I’ll leave the growing to my father and get my blackcurrants from the farmers’ market instead. I think these berries I used for the Blackcurrant White Chocolate and Thyme Muffins might well be the last of the season so if you can’t get them then blueberries also work well, although they do miss the tang that the blackcurrants bring in beautiful harmony with the white chocolate and thyme.

overhead of Blackcurrant White Chocolate and Thyme Muffins on a wooden table

The basis of this muffin recipe is not mine but originated from a Paul A Young recipe. He is a master chocolatier and the pairing of white chocolate with thyme is sublime. I originally adapted the recipe by adding the aforementioned blackcurrants but now that I have made it gluten-free it truly feels like my own. I gave over last Sunday to coming up with the perfect flour blend for these muffins that could stand up to the wheat version with pride. I finally settled on sweet rice flour to add fluffiness and the bind so that the muffins are not crumbly. Gluten-free oat flour was added for its neutrality but slight butterscotch aroma. Then finally I rounded out the blend with a touch of potato flour, almost as a filler to make up the numbers, but it’s also hydroscopic so helps even out the stickiness of the sweet rice flour and the burst of moisture from the blackcurrants. The resulting muffin is beautifully light and fluffy and holds together exceedingly well, especially considering all the add-ins thrown at it.

overhead of Blackcurrant White Chocolate and Thyme Muffins on a wooden table

These Blackcurrant, White Chocolate and Thyme Muffins really let their component ingredients shine, they are the perfect late summer treat and a testament to the blackcurrant which is definitely one of my favourite fruits of the summer.

Print Recipe
Blackcurrant White Chocolate and Thyme Muffins {gluten-free}
These Gluten-Free Blackcurrant White Chocolate and Thyme Muffins are the perfect balance of tangy and sweet with the gentle earthiness of thyme.
overhead of Blackcurrant White Chocolate and Thyme Muffins on a wooden table
Course cake
Cuisine British
Keyword muffins
Prep Time 15 minutes
Cook Time 20 minutes
Servings
12 muffins
Ingredients
  • 100 g caster sugar
  • 100 g soft light brown sugar
  • 2 eggs
  • 125 ml light olive oil not extra virgin and the lightest blend you can find
  • 250 ml whole milk
  • 20 g thyme leaves
  • 1 teaspoon vanilla extract
  • 180 g oat flour
  • 180 g sweet rice flour
  • 40 g potato flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 150 g white chocolate chips
  • 150 g blackcurrants
Course cake
Cuisine British
Keyword muffins
Prep Time 15 minutes
Cook Time 20 minutes
Servings
12 muffins
Ingredients
  • 100 g caster sugar
  • 100 g soft light brown sugar
  • 2 eggs
  • 125 ml light olive oil not extra virgin and the lightest blend you can find
  • 250 ml whole milk
  • 20 g thyme leaves
  • 1 teaspoon vanilla extract
  • 180 g oat flour
  • 180 g sweet rice flour
  • 40 g potato flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 150 g white chocolate chips
  • 150 g blackcurrants
overhead of Blackcurrant White Chocolate and Thyme Muffins on a wooden table
Instructions
  1. Pre-heat the oven to 170°C and prepare a 12 hole muffin tin with muffin liners.
  2. Place the sugars, eggs, olive oil, milk, thyme and vanilla in a large bowl and beat together until smooth.
  3. In a separate bowl whisk together the flours, baking powder and salt until thoroughly combined.
  4. Add the flour mixture to the batter and beat together until smooth.
  5. Stir in the chocolate chips and the blackcurrants until evenly dispersed.
  6. Divide the batter into muffin cases, filling to just below the top.
  7. Bake in the oven for about 20-25 minutes until risen and the blackcurrants are bursting out.
  8. Remove the muffins from the tin straight away to cool on a wire rack.
  9. Drizzle with extra melted white chocolate if you like.
Recipe Notes

Adapted from Paul A Young’s White Chocolate and Thyme Muffins from his Adventures with Chocolate

SHOP THE RECIPE

The 12 hole muffin tin I always use and will thoroughly recommend due to its durability and ease of washing is the MasterClass 12-Hole Non-Stick Cupcake Tray / Baking Pan, 35 x 27 cm

It’s not easy to buy certified gluten-free sweet rice flour in the UK, for some reason Bob’s Red Mill is astronomically expensive. However I have finally found a brand which is 100% certified gluten-free and it’s fantastic. The brand is yourhealthstore Premium Gluten Free Sweet Rice Flour (glutinous) 1kg

Oat flour can be picked up at most health food shops and if I run out that’s where I head to. However, like all alternative flours it can be expensive so I find the most economical way is to buy it online. I go through bags of the stuff as it’s the flour I use most regularly so I like to buy in bulk. My favourite brand is Bob’s Red Mill Gluten Free Whole Grain Oat Flour 400 g (Pack of 4) at a reasonable price. Even better if you go the subscribe and save option.

Some of the links above are affiliate links so if you decide to buy anything using the links then I will get a small commission from Amazon at no cost to you. To learn more about how the data processing works when using these Amazon affiliate links then please visit my privacy policy page.

If you like this recipe then you may also like…

Lemon and Poppy Seed Muffins {gluten-free}

Lemon and Poppy Seed Muffins {gluten-free}

Gooseberry Custard Friands {gluten-free}

gooseberry friands on a napkin on a wooden table

Blackberry Cheesecake Hazelnut Oat Bars {gluten-free}

side view of Blackberry Cheesecake Hazelnut Oat Bars on a wooden board