Banana Rum Caramel Cake {gluten-free}

Banana Rum Caramel Cake is a gluten-free sour cream bundt cake, spiked with rum. The whole cake is drizzled with a buttery rum caramel and sprinkled with banana chips for crunch.

Banana Rum Caramel Cake on a wooden board surrounded by banana chips

I love to talk about how gluten-free flours are not a hindrance to a good cake experience but can enhance it by the right choice of flour. Here is another example of a gluten-free flour being as important as the other ingredients in contributing to the amazing layers of flavour going on in this seemingly simple bundt cake.

Close up of Banana Rum Caramel Cake

When I think of banana cakes one of my favourite flours to reach for is sorghum flour. Its mild earthy sweetness is the perfect balance of flavour here and pairs beautifully with the banana and rum. It is also a light fluffy flour so gives a lovely texture. Like all gluten-free flours it loves to keep the company of other flours, too much attention and you’ll suddenly notice its slightly grainy, crumbly quality. I’ve used it here alongside white rice flour for neutrality and filler and tapioca flour for binding and texture. The presence of all that mashed banana in the batter also helps the bind of the cake so we can keep our tapioca to a minimum. The banana also helps to mask any potential grittiness so the cake is outstandingly moist yet fluffy.

Banana Rum Caramel Cake on a wooden board surrounded by banana chips

I have a soft spot for a good rum cake and will never forget an old work colleague bringing a tin of rum cake to the office after his holiday to the Caribbean and I was instantly hooked. He even let me keep the tin that the cake came in. I’m pretty sure my reputation as the crazy cake lady was in full effect around the office at that time. I never really found a plain rum cake recipe which lived up to that but instead I developed this recipe around a lovely banana pound cake which I was making at the time and it has been my go-to rum cake ever since.

I say ever since but I haven’t tasted this cake in a few year as my original recipe used wheat flour and it has taken me a long long time to get the gluten-free version exactly how I wanted it to be. It’s here though and I’m as in love as ever with the final result. I have made it a couple of times this week and it feels like an old friend has come back into my life.

Banana Rum Caramel Cake on a wooden board

The first layer of flavour is the zesty lime which is whisked into the sugar to infuse the cake at its core. The overripe bananas give huge depth, the sorghum flour adds its own personality and the rich vanilla extract, fruity rum and tangy sour cream all work in perfect harmony to create the flavour of this glorious cake.

The final cake is drizzled with a rum caramel drip. Homemade caramel is so easy to make but intimidates many. It is only a ten minute job but does require a bit of concentration. I have burnt more sugar than I care to imagine through over confidence, answering the phone, starting to unload the dishwasher. You do need to stand over the saucepan, watching the sugar melt and giving the pan the odd shake of encouragement but as soon as it has melted you only need to add your cream, butter (and in this instance rum) and then you have your buttery rich sweet caramel. The rum makes it all the more special.

A slice of Banana Rum Caramel Cake

If you make this Banana Rum Caramel Cake then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

PIN THIS POST TO READ LATER!

Banana Rum Caramel Cake

Print Recipe
Banana Rum Caramel Cake {gluten-free}
Banana Rum Caramel Cake is a gluten-free sour cream cake, spiked with rum. The cake is drizzled with a buttery rum caramel and crushed banana chips.
Banana Rum Caramel Cake on a wooden board surrounded by banana chips
Course cake
Cuisine British
Keyword banana, bundt, cake
Prep Time 30 minutes
Cook Time 1 hour
Servings
16 people
Ingredients
  • 450 g caster sugar
  • zest of 2 limes
  • 300 g unsalted butter cubed, at room temperature
  • 240 g ripe bananas peeled and roughly mashed, about 3
  • 4 eggs
  • 160 g white rice flour
  • 160 g sorghum flour
  • 80 g tapioca flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 80 g sour cream
  • 2 teaspoons vanilla extract
  • 60 ml dark rum
Rum Caramel
  • 125 g caster sugar
  • 150 ml double cream
  • 20 g unsalted butter
  • 1 tablespoon dark rum
  • ¼ teaspoon pinch of salt
  • 30 g banana chips roughly chopped
Equipment
  • 10 cup/2.4 litre bundt tin
Course cake
Cuisine British
Keyword banana, bundt, cake
Prep Time 30 minutes
Cook Time 1 hour
Servings
16 people
Ingredients
  • 450 g caster sugar
  • zest of 2 limes
  • 300 g unsalted butter cubed, at room temperature
  • 240 g ripe bananas peeled and roughly mashed, about 3
  • 4 eggs
  • 160 g white rice flour
  • 160 g sorghum flour
  • 80 g tapioca flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 80 g sour cream
  • 2 teaspoons vanilla extract
  • 60 ml dark rum
Rum Caramel
  • 125 g caster sugar
  • 150 ml double cream
  • 20 g unsalted butter
  • 1 tablespoon dark rum
  • ¼ teaspoon pinch of salt
  • 30 g banana chips roughly chopped
Equipment
  • 10 cup/2.4 litre bundt tin
Banana Rum Caramel Cake on a wooden board surrounded by banana chips
Instructions
  1. Pre-heat the oven to 180°C/160 fan/ gas mark 4. Grease and lightly dust with flour a 10 cup/2.4 litre bundt tin.
  2. Place the sugar and lime zest in a mixer and blend together for a few minutes until the zest is evenly dispersed and a citrusy fragrance fills your kitchen.
  3. Drop the butter into the mixer cube by cube, it will gradually cream together with your citrus sugar. When it’s all incorporated beat on a high speed for a few minutes until it’s very light and fluffy.
  4. Add the eggs one at a time until they are thoroughly incorporated.
  5. Add the banana into the creamed butter and sugar. Mix together, scraping down the sides of the mixer so it is all completely mixed in.
  6. Whisk the flours together in a separate bowl along with the baking powder and salt and set aside.
  7. Stir the sour cream, vanilla and rum together in a small jug.
  8. Add the flours and sour cream mixture alternately into the rest of the cake batter in the mixer. Start with the flour, then the sour cream. The flour should be added in three additions, the sour cream in two and mix until just incorporated.
  9. Pour the batter into the bundt tin, smoothing the surface.
  10. Bake for around 60 minutes or until an inserted cocktail stick comes out of the cake clean. If the cake is browning a little too much on top halfway through the bake, dome a piece of foil over the top loosely to protect it.
  11. Remove the cake from the oven, leave to settle for five minutes then loosen the top edges of the cake from the tin with a small palette knife as those are the bits that tend to stick. Turn the tin upside down onto a cooling rack and remove.
  12. Leave the cake to cool completely on the cooling rack.
Rum Caramel
  1. Tip the caster sugar into a small saucepan and heat on a medium temperature until the sugar melts. Do not touch with a spoon but you can encourage the melting by swirling the actual saucepan around occasionally if you like.
  2. Carefully stir in the double cream and butter once the sugar has melted. The caramel may harden slightly but just keep on stirring the bubbly mixture until the cream, butter and sugar are smooth and liquid.
  3. Remove from the heat and stir in the rum and salt.
  4. Pour into a heatproof bowl and chill for a couple of hours until the caramel has thickened up slightly. If the caramel is too thick to pour then stir gently over heat to melt it a little.
  5. Spoon the caramel evenly over the top of the cake then sprinkle over the banana chips.

SHOP THE RECIPE

For this cake I used Bob’s Red Mill Gluten Free Whole Grain Sorghum Flour 500 g (Pack of 4) which is very easy to get hold of at a lot of organic, health food shops or Ocado and of course Amazon.

I used Freee by Doves Farm Gluten Free Rice Flour 1kg (Pack of 5) which is also very easy to get hold of and can be found in most major supermarkets in the gluten-free aisle.

The tapioca flour I used is again Bob’s Red Mill GF Tapioca Flour 500 g (Pack of 2) as it’s a lovely quality flour and it’s good value through Amazon.

I treated myself recently to this Nordic Ware 85777 Brilliance Bundt Pan and it’s as wonderful as my other Nordicware bundt tins. If you lightly grease it and dust with a bit of flour, tapping out the excess before adding your cake batter then you will have no trouble removing your cake. It’s so satisfying to see that beautiful pattern once the cake has turned out successfully.

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 cake then you may like…

Salted Caramel Chocolate Espresso Cake

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Whisky Marmalade Bundt Cake

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.

Easiest Gluten-Free Banana Bread

Easiest Gluten-Free Banana Bread

Chocolate Brownie Espresso Trifles {gluten-free}

Chocolate Brownie Espresso Trifles are a luxurious gluten-free dessert for fiendish chocolate lovers.

Chocolate Brownie Espresso Trifles

I am a sucker for a trifle and man oh man is a Chocolate Brownie Trifle taking the situation to the absolute limit! It’s pure indulgence there is no getting away from it.

Chocolate Brownie Espresso Trifles

The base of these Trifles are incredibly fudgy gluten-free brownie bites soaked in a punchy espresso. Layered with a silky luxurious chocolate mousse and topped with a sweet and light espresso dreamy cream topping.

Chocolate Brownie Espresso Trifles

Chocolate Brownie Espresso Trifles

Now, lest we not forget my awkward time as an assistant at a cookery school where the chef announced to the students ‘Georgina’s portion sizes are far too large, please don’t serve the apple crumble the way she has’. Of course I was mortified but she was also correct, my portion sizes are really something I need to work on. No one has ever mistaken my cakes for the sort of delicate little patisserie you might find in a bijou bakery in Paris.

That said, I mentioned up top that these Trifles are a romantic double couple serving. Perhaps you might think of them for Valentine’s Day if you care to celebrate this polarising occasion. However, even though these Trifles divide beautifully between two regular sized small glass tumblers, you could possibly share an individual glass with your loved one. It’s completely up to you though. Who am I to talk Miss Huge Portions over here. These Trifles are rich and gorgeously decadent and lovely to indulge in together.

Chocolate Brownie Espresso Trifles

It may seem like these Chocolate Brownie Espresso Trifles are a bit of a faff but actually they are not as time consuming as they appear. The fudge brownies are the easiest one bowl brownies in the world. There’s a bit of cooling time involved but that’s just time you can walk the dog, watch Netflix, go to bed, hang out with your friends or your family.

Chocolate Brownie Espresso Trifles

I have a lot of brownie recipes up my sleeve but these incredibly fudgy gluten-free brownies are one of my faves as they are so quick and easy. This recipe just makes a small batch, enough for two people and is a one bowl affair. You melt the chocolate and then literally tip all the other ingredients into the mix, stir and pour into the tin. After baking it also cools in tin, it’s a pretty hands off affair, but creates the most amazing gluten-free brownies.

Chocolate Brownie Espresso Trifles

The chocolate mousse is also easy, it’s egg-free and just five minutes of prep and that dreamy cream topping will whip up in moments. Plus like all Trifles worth their salt they can be made a day or two in advance so you can just grab it from the fridge when you’re good to go. Although do note that the cream topping is always best prepared just before serving.

If you make these Chocolate Brownie Espresso Trifles then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

PIN THIS POST TO READ LATER!

Chocolate Brownie Espresso Trifles

 

Print Recipe
Chocolate Brownie Espresso Trifles {gluten-free}
Chocolate Brownie Espresso Trifles are a luxurious gluten-free dessert for fiendish chocolate lovers.
Chocolate Brownie Espresso Trifles
Course dessert
Cuisine British
Prep Time 40 minutes
Cook Time 20 minutes
Passive Time 4 hours
Servings
2
Ingredients
Brownies
  • 65 g dark chocolate
  • 55 g unsalted butter
  • 100 g caster sugar
  • 50 g almond flour
  • 1 tablespoon cocoa powder
  • 1/8 teaspoon espresso powder
  • 1 egg lightly beaten
  • ¼ teaspoon salt
Espresso
  • ½ teaspoon espresso powder
  • 20 ml boiling water
Chocolate Mousse
  • 60 g dark chocolate
  • 120 g double cream
  • 1/8 teaspoon sea salt
Cream Topping
  • 150 ml double cream
  • ½ teaspoon icing sugar
  • ½ teaspoon espresso powder
Decoration
  • 1 tablespoon chocolate shavings
  • ¼ teaspoon espresso powder
Course dessert
Cuisine British
Prep Time 40 minutes
Cook Time 20 minutes
Passive Time 4 hours
Servings
2
Ingredients
Brownies
  • 65 g dark chocolate
  • 55 g unsalted butter
  • 100 g caster sugar
  • 50 g almond flour
  • 1 tablespoon cocoa powder
  • 1/8 teaspoon espresso powder
  • 1 egg lightly beaten
  • ¼ teaspoon salt
Espresso
  • ½ teaspoon espresso powder
  • 20 ml boiling water
Chocolate Mousse
  • 60 g dark chocolate
  • 120 g double cream
  • 1/8 teaspoon sea salt
Cream Topping
  • 150 ml double cream
  • ½ teaspoon icing sugar
  • ½ teaspoon espresso powder
Decoration
  • 1 tablespoon chocolate shavings
  • ¼ teaspoon espresso powder
Chocolate Brownie Espresso Trifles
Instructions
Brownies
  1. Pre-heat oven to 180°C/160°C fan/gas mark 4 and line and grease a 4 inch x 4 inch square cake tin.
  2. Melt the dark chocolate with the butter in a bain marie or a glass bowl set over a saucepan of simmering water.
  3. Remove the melted chocolate from the heat and stir in the caster sugar, almond flour, cocoa powder and espresso powder.
  4. Stir in the egg until completely combined.
  5. Pour the brownie mixture into the pan and bake for 20 minutes.
  6. Remove from the oven and leave the brownies to cool in the tin.
  7. Place the brownies in the fridge to set for 4 hours or overnight.
  8. Remove the chilled brownies from the fridge and cut into 1 inch cubed bites.
  9. Place the brownie bites at the bottom of two glasses in a single layer. There may be a few more brownie bites than you need.
Espresso
  1. Whisk the espresso powder into the boiling water until dissolved.
  2. Pour the espresso over the brownie bites, divided into the two glasses.
  3. Place in the fridge to cool for at least half an hour.
Chocolate Mousse
  1. Melt the dark chocolate in a bain marie or a glass bowl set over a saucepan of simmering water.
  2. Remove from the heat and stir in the double cream and salt until completely combined and thickened.
  3. Spoon the chocolate mousse over the brownie espresso bites, divided between the two glasses.
  4. Place in the fridge to chill whilst you prepare the cream topping.
Cream Topping
  1. Whisk the double cream with the icing sugar and espresso powder until the cream is thick and of dropping consistency, it should not be stiff.
  2. Spoon the cream over the chocolate mousse layer, divided between the two glasses.
  3. Decorate the finished Chocolate Brownie Espresso Trifles with chocolate shavings and more espresso powder.

SHOP THE RECIPE

I used a very small square cake tin for baking the brownies. This one in fact – PME Anodised Aluminium Square Cake Pan 4 x 4 x 3-Inch Deep

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…

Salted Peanut Butter Blond Chocolate Mousse

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Chocolate Raspberry Cake

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Cheesy Oat Bacon Breakfast Muffins {gluten-free}

Cheesy Oat Bacon Breakfast Muffins are gluten-free, using only rolled oats and almond flour. They are gorgeously cheesy, punctured with savoury bacon bits and glistening with honey.

Cheesy Oat Bacon Breakfast Muffins stacked on a wooden board

It is the added honey that take these Cheesy Oat Bacon Breakfast Muffins to another level. I had no idea when I was developing this recipe how it hits pretty much all my buttons. It’s primarily a savoury muffin but with that generous squeeze of honey added to the batter and then brushed over the finished muffin, you might not be so sure.

A recipe which doesn’t know whether it’s savoury or sweet is my best kind of recipe. And these muffins are incredibly versatile. A delicious on-the-go breakfast, which let’s face it all my breakfasts are these days. A muffin in the mouth whilst wrangling my 10 month old into his clothes has been pretty standard for me this week. This baby does not want to be lying on his back when he can hurtle round his room bouncing from toy to toy like a pinball. And as for my three and a half year old climbing on my back at the same time to emulate a superhero defeating his arch nemesis, well, let’s not go down that road. Although I’m not sure what I feel about him identifying me as ‘WomanGirl’ which feels quite empowering and at the same time oddly troubling as the villain of the piece.

Cheesy Oat Bacon Breakfast Muffins stacked on a wooden board

Anyway, these muffins are versatile as I was saying. So good for breakfast but also really handy as a snack. The boys are ravenous when they come home from nursery but I pick them up at the very end of the day so I don’t want to be cooking or preparing food for them that late. These muffins have been marvellous at seeing them through to bath and bedtime. Plus, I often need a snack on non-nursery days whilst I’m giving them dinner and I have been loving having these muffins as a go-to.

I’m sorry to say that these muffins made me fall off my Whole30 hard this past week. Usually I can taste something I have made whilst I’m recipe testing quite objectively. A couple of bites and I know more or less whether the recipe is a success or needs more work. Then I can set it aside and move on to the next batch or the next bake. It’s funny then that it took about six muffins for me to gauge that no indeed, these muffins were pretty fantastic. Although I might need to make another batch to increase the almond flour by 20g just to be sure. Oh yes, that batch was better. But I should just make doubly sure and have another one a couple of hours later to ensure they are still good when cool. Yes they are. And the next day to make sure they are as delicious so I can tell you whether they can be made in advance. Yes, they can. Just as good. Don’t worry, I’ve got you.

A Cheesy Oat Bacon Breakfast Muffin opened from its wrapper

So, yeah, I didn’t make my 30 days on the Whole30 but I have these amazing muffins to show for it and when you’re in love with a recipe as much as I am with these muffins then the sacrifice was well worth it.

These muffins are super cheesy, made with both cream cheese and a mature cheddar cheese. They are slightly chewy from the rolled oats, a little bit fluffy from the almond flour. A tasty bite with the paprika and mustard powder and slightly meaty with the addition of the bacon bits. Everything I want in a muffin and more, I hope you feel the same.

A Cheesy Oat Bacon Breakfast Muffin split in half

REMEMBER TO SUBSCRIBE TO THE FROM THE LARDER NEWSLETTER FOR EXCLUSIVE RECIPES, UPDATES AND LOADS OF GLUTEN-FREE LINKS PLUS RECEIVE ALL THE LATEST RECIPES DELIVERED INTO YOUR INBOX!

If you make these Cheesy Oat Bacon Breakfast Muffins then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

PIN THIS POST TO READ LATER!

Print Recipe
Cheesy Oat Bacon Breakfast Muffins {gluten-free}
Cheesy Oat Bacon Breakfast Muffins are gluten-free, using only oats and almond flour. Gorgeously cheesy, punctured with bacon bits and glistening with honey
Cheesy Oat Bacon Breakfast Muffins stacked on a wooden board
Course breakfast
Cuisine British
Keyword cheese, muffins
Prep Time 15 minutes
Cook Time 18 minutes
Servings
10 muffins
Ingredients
  • 180 g cream cheese
  • 125 g cheddar cheese grated
  • 80 g unsalted butter melted
  • 2 eggs
  • 2 tablespoons honey + 2 tablespoons extra for brushing
  • 160 g rolled gluten-free oats
  • 80 g almond flour
  • 2 teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon mustard powder
  • ¼ teaspoon paprika
  • 100 g streaky bacon grilled, cooled and diced
Course breakfast
Cuisine British
Keyword cheese, muffins
Prep Time 15 minutes
Cook Time 18 minutes
Servings
10 muffins
Ingredients
  • 180 g cream cheese
  • 125 g cheddar cheese grated
  • 80 g unsalted butter melted
  • 2 eggs
  • 2 tablespoons honey + 2 tablespoons extra for brushing
  • 160 g rolled gluten-free oats
  • 80 g almond flour
  • 2 teaspoons baking powder
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon mustard powder
  • ¼ teaspoon paprika
  • 100 g streaky bacon grilled, cooled and diced
Cheesy Oat Bacon Breakfast Muffins stacked on a wooden board
Instructions
  1. Pre-heat the oven to 180°C/160°C fan/gas mark 4 and line a muffin tin with 10 muffin cases.
  2. Place the cream cheese, cheddar, melted butter, eggs and honey in a large bowl and beat together until smooth.
  3. Whisk the oats, almond flour, baking powder, bicarbonate of soda, mustard powder and paprika together in a separate bowl until thoroughly combined.
  4. Add the dry ingredients to the wet ingredients, along with the chopped bacon and mix until well combined.
  5. Divide the batter into the 10 muffin cases and bake in the oven for 18 minutes.
  6. Remove the muffins from the oven and immediately transfer to a cooling rack.
  7. Heat the extra honey in a small saucepan until runny then brush the honey over the top of each muffin until they are glistening.
Recipe Notes

*I love to use Red Leicester cheese for these muffins as well as the beautiful orange colour of the cheese makes the muffins look deeply tempting.

SHOP THE RECIPE

The gluten-free rolled oats I always use are Bob’s Red Mill Gluten Free Wholegrain Pure Rolled Oats 400 g (Pack of 4). They are certified gluten-free, fantastic oats and easily available.

The almond flour I love to use is RealFoodSource Certified Organic Extra Fine High Protein Almond Flour (1KG) from Amazon and I love it. It panics me when my bag is starting to look empty as I use it all the time. It’s very finely milled and more powder-like than ground almonds or almond meal.

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

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 might like…

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Lemon and Ginger Pudding with Lemon Custard {gluten-free}

Lemon and Ginger Pudding with Lemon Custard is gluten-free and zealous with flavour. A warm comforting pudding for these cold snowy days.

Lemon and Ginger Pudding on a plate drizzle with lemon custard

If you are looking for a pudding which is easy to make but punchy with flavour then Lemon and Ginger Pudding with Lemon Custard is exactly the pudding you are looking for. The sponge pudding packs in the zing of fragrant citrus and the spicy warmth of ginger using both ground ginger and stem ginger.

overview of Lemon and Ginger Pudding on a plate drizzle with lemon custard

Lemon and Ginger Pudding is also gluten-free and the main flour I chose to base my blend around is sorghum flour. This is my current favourite gluten-free flour as I adore the flavour and it really matches well here with the lemon and ginger. The earthiness of the sorghum appealingly contrasts to the fresh lemon but buddies up close with the rustic notes of the ginger. Sweet rice flour is added to the blend to give the sponge bounce and help bind it all together and a dash of almond flour is used for taste and added moisture.

Lemon and Ginger Pudding on a plate drizzle with lemon custard

Although this pudding has lots of lemon zest going on in the mix I was a little more restrained with adding the lemon juice as a heavy hand can make the sponge deflate. And so the lemon flavour is given as much credibility as the ginger I have paired the pudding with a fresh lemon custard. It is so deliciously good that all of us were happily digging into the custard directly from the saucepan with our spoons.

Do you make fresh custard in your house? I always have the ingredients in so find it easier to make than buy and perhaps only five minutes more time than prepping Bird’s custard (if the latter is your habit). However, in this case the milk needs to be infused with the lemon peel for at least 2 hours so you will have to think ahead a little. By infusing the custard with lemon peel rather than juice you are eliminating a concern for splitting. But a further reason for this method is that the infusion with the peel gives a wonderfully floral rather than sharp lemony taste.

Lemon and Ginger Pudding on a plate drizzle with lemon custard

For this recipe I used Homemade Stem Ginger in the pudding since I had it to hand but by all means you can use it ready made from the supermarket. By the same token I decorated the Lemon and Ginger Pudding with Homemade Crystallised Ginger and although it isn’t necessary at all, it gave yet another dimension of ginger to the pudding and was utterly delicious. Again, you can use shop bought or leave it out entirely.

Lemon and Ginger Pudding on a plate drizzle with lemon custard

REMEMBER TO SUBSCRIBE TO THE FROM THE LARDER NEWSLETTER FOR EXCLUSIVE RECIPES, UPDATES AND LOADS OF GLUTEN-FREE LINKS PLUS RECEIVE ALL THE LATEST RECIPES DELIVERED INTO YOUR INBOX!

If you make this Lemon and Ginger Pudding with Lemon Custard then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

PIN THIS POST TO READ LATER!

Lemon and Ginger Pudding on a plate drizzle with lemon custard

Print Recipe
Lemon and Ginger Pudding with Lemon Custard {gluten-free}
Lemon and Ginger Pudding with Lemon Custard is gluten-free and zealous with flavour. A warm comforting pudding for these cold snowy days.
Lemon and Ginger Pudding on a plate drizzle with lemon custard
Course dessert
Cuisine British
Keyword pudding
Prep Time 20 minutes
Cook Time 35 minutes
Passive Time 2 hours
Servings
9 servings
Ingredients
  • 200 g unsalted butter
  • 200 g caster sugar
  • tablespoons zest of 3 lemons + 2lemon juice
  • 4 eggs
  • 90 g sorghum flour
  • 75 g sweet rice flour
  • 35 g almond flour
  • 2 teaspoons ground ginger
  • teaspoons baking powder
  • 1/2 teaspoon salt
  • 70 g stem ginger finely chopped, about 4 balls
  • 100 g crystallised ginger sliced to decorate (optional)
Lemon Custard
  • 300 ml whole milk
  • ½ lemon
  • 3 egg yolks
  • 1 tablespoon caster sugar
  • 1 teaspoon tapioca flour optional
Course dessert
Cuisine British
Keyword pudding
Prep Time 20 minutes
Cook Time 35 minutes
Passive Time 2 hours
Servings
9 servings
Ingredients
  • 200 g unsalted butter
  • 200 g caster sugar
  • tablespoons zest of 3 lemons + 2lemon juice
  • 4 eggs
  • 90 g sorghum flour
  • 75 g sweet rice flour
  • 35 g almond flour
  • 2 teaspoons ground ginger
  • teaspoons baking powder
  • 1/2 teaspoon salt
  • 70 g stem ginger finely chopped, about 4 balls
  • 100 g crystallised ginger sliced to decorate (optional)
Lemon Custard
  • 300 ml whole milk
  • ½ lemon
  • 3 egg yolks
  • 1 tablespoon caster sugar
  • 1 teaspoon tapioca flour optional
Lemon and Ginger Pudding on a plate drizzle with lemon custard
Instructions
  1. Pre-heat the oven to 180°C/160°C fan/gas mark 4.
  2. Line and grease an 8 inch square baking tin.
  3. Cream the butter and sugar with the lemon zest for a few minutes until light and fluffy.
  4. Add the eggs one at a time, mixing until thoroughly incorporated and stir in the lemon juice.
  5. Sift together the flours, ground ginger, baking powder and salt then mix into the rest of the ingredients until just combined.
  6. Stir in the stem ginger.
  7. Pour the batter into the baking tin, smoothing the top and bake in the oven for around 30-35 minutes until the sponge has browned on top and an inserted toothpick comes out clean.
  8. Remove from oven, rest for five minutes then carefully turn out onto a wire rack. Either leave the cake to cool completely to reheat later or serve whilst still warm with the custard. Arrange the crystallised ginger over the top of the pudding if using.
Lemon Custard
  1. Slice the peel away from the lemon half with a very sharp knife, making sure to remove all the pith.
  2. Place the lemon peel into a saucepan along with the milk and heat until just below boiling point.
  3. Remove the milk from the heat and leave the milk to infuse with the lemon for at least 2 hours.
  4. Whisk the egg yolks with the sugar in a medium bowl until pale and thick then stir in the tapioca flour if using.
  5. Remove the lemon peel from the milk and re-heat the milk in a medium sized saucepan until just below boiling.
  6. Take the milk off the heat and then pour in a very thin and steady stream into the eggs, whisking all the while until all the milk has been incorporated.
  7. Pour the custard mixture back into the saucepan and bring to a very gentle boil and the custard has thickened, stirring all the time.
  8. Remove from the heat and serve over the Lemon and Ginger Pudding.
Recipe Notes

*I love a thick custard and I find tapioca flour is the easiest way without adding another egg which would make the custard too ‘eggy’. It also helps to stabilise the custard. However it is not necessary at all and I have made the custard quite happily in the past without the tapioca, the resulting custard is just a little thinner.

SHOP THE RECIPE

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 produces a fluffy and tender cake.

The almond flour I love to use is RealFoodSource Certified Organic Extra Fine High Protein Almond Flour (1KG) from Amazon and I love it. It panics me when my bag is starting to look empty as I use it all the time. It’s very finely milled and more powder-like than ground almonds or almond meal.

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 for brownies, bars, cakes and puddings.

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…

Homemade Stem Ginger in Syrup

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Bramley Apple and Mincemeat Pudding

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Blackberry Lemon Pudding

Blackberry Lemon Pudding on a plate

Sticky Toffee Baileys Pudding

The Baileys in this Sticky Toffee Baileys Pudding is the best way to reinvent the British pub dessert classic. Baileys is baked into the sponge and poured liberally into the toffee sauce for heavenly reasons. This gluten-free version also goes one step further by using teff flour instead of wheat flour adding a further complexity of flavour.

Gluten-Free Digestive Biscuits

Gluten-Free Digestive Biscuits are simple yet strong and flavourful biscuits, ideal for tea-dunking or making into your favourite pie crust.

A plate of gluten-free digestive biscuits

Digestive Biscuits don’t look like much. They are brown, a little bland looking and seem to sit on the plate quite uneventfully. As such they weren’t easy to photograph. Despite my cajoling and tender words of encouragement I could not get them to look that exciting. Maybe you will be surprised then to learn that Digestive Biscuits are my most favourite biscuit or cookie of all time. (Yes, including chocolate chip cookies).

Digestive Biscuits are definitely one of my desert island foods. I’ll set them by my bedside to meekly nibble on when I’m poorly or I’ll devour them whilst slumped on the sofa watching When Harry Met Sally when I’m feeling blue. An open packet in the cupboard is my kryptonite on the Whole30 and they were the only food I included in my hospital bag to give me sustenance during the birth of my children.

A plate of gluten-free digestive biscuits next to a mug of tea

Digestive Biscuits have been around for a very long time. The first biscuits were produced in 1839 by Scottish doctors to aid digestion. That’s where the inclusion of bicarbonate of soda in the ingredients comes into play. I suppose there must be some merit to it as digestives are one of the few foods I can stomach when I have nausea.

Did you know that the McVitie’s digestive is the best selling biscuit in the UK? Their version in my eyes is without fault, although they do contain that pesky gluten which means I can’t eat them since they are made primarily of wholemeal flour alongside the oatmeal.

hand dunking a gluten-free digestive biscuit into a mug of tea next to a plate of biscuits

Gluten-free digestive biscuits which can pass muster against McVitie’s are not that easy to get hold of. I’m not a huge fan of the supermarket’s own brand versions as they have a plethora of odd ingredients and a bit of a funny taste. However it really is little bother to make your own and these will definitely hold their own in comparison to their wheat filled cousins. These Gluten-Free Digestive Biscuits are made of oat flour (do substitute for sorghum flour if you can’t eat oats, they are quite different in flavour but still produce a very lovely biscuit) and the almond flour and tapioca flour helps to hold the biscuits together and stops them being too hard.

Digestive Biscuits are also staggeringly easy to make. You merely rub the fat into the flour mix, add enough milk to form a coherent dough, chill for a few minutes then roll, cut out and bake for 12 minutes. You will have your biscuits in under an hour. In my house they would be hard pressed to last the following hour but I’m sure you are a lot more restrained than I.

A plate of gluten-free digestive biscuits next to a mug of tea

Digestive biscuits do not stand on ceremony and they definitely do not need chocolate. Only on high days and holidays might I consent to a small brush of salted milk chocolate to glaze the surface. Feel free to embellish yours though if you like things a bit more flashy.

Digestive Biscuits are also an essential ingredient for the enthusiastic home baker since they are the perfect biscuit to produce the ideal pie or cheesecake crust. Just add melted butter to crushed Digestive Biscuits and press into a pan and you have the most delicious base for a whole range of desserts. Chopped Digestive Biscuits can also be added to chocolate to make a Rocky Road or a Chocolate Fridge Cake. Or you can just bake yourselves up a batch of these delightful biscuits and just dunk pleasurably into your cup of tea, they withhold the moisture surprisingly well.

A plate of gluten-free digestive biscuits

REMEMBER TO SUBSCRIBE TO THE FROM THE LARDER NEWSLETTER FOR EXCLUSIVE RECIPES, UPDATES AND LOADS OF GLUTEN-FREE LINKS PLUS RECEIVE ALL THE LATEST RECIPES DELIVERED INTO YOUR INBOX!

If you make these Gluten-Free Digestive Biscuits then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own baking creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

PIN THIS POST TO READ LATER!

A plate of gluten-free digestive biscuits

Print Recipe
Gluten-Free Digestive Biscuits
Gluten-Free Digestive Biscuits are simple yet strong and flavourful biscuits, ideal for tea-dunking or making into your favourite pie crust.
A plate of gluten-free digestive biscuits
Course biscuits
Cuisine British
Keyword biscuits
Prep Time 15 minutes
Cook Time 12 minutes
Passive Time 30 minutes
Servings
18 biscuits
Ingredients
  • 140 g oat flour
  • 140 g almond flour
  • 80 g tapioca flour
  • 115 g light brown muscovado sugar
  • ½ teaspoon sea salt
  • 160 g unsalted butter
  • ½ teaspoon bicarbonate of soda
  • 3-4 tablespoons whole milk
Course biscuits
Cuisine British
Keyword biscuits
Prep Time 15 minutes
Cook Time 12 minutes
Passive Time 30 minutes
Servings
18 biscuits
Ingredients
  • 140 g oat flour
  • 140 g almond flour
  • 80 g tapioca flour
  • 115 g light brown muscovado sugar
  • ½ teaspoon sea salt
  • 160 g unsalted butter
  • ½ teaspoon bicarbonate of soda
  • 3-4 tablespoons whole milk
A plate of gluten-free digestive biscuits
Instructions
  1. Whisk the flours, sugar and salt together in a large mixing bowl.
  2. Add the butter and rub into the flour using the tips of your fingers until the mixture resembles breadcrumbs.
  3. Stir in the bicarbonate of soda.
  4. Pour in the milk one tablespoon at a time until it forms a smooth dough.
  5. Shape the dough into a round and then flatten slightly and wrap in cling film. Chill for 30 minutes
  6. Pre-heat the oven to 190°C/ 170°C fan/gas mark 5.
  7. Roll the dough out to 8mm thickness then cut the biscuits into 7cm rounds. Prick the biscuits with the tines of a fork a couple of times.
  8. Place the biscuits on a baking sheet an inch or so apart and bake the biscuits for 12 minutes. The biscuits can be baked in two batches.
  9. Remove from the oven, leave on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely.
Recipe Notes

*substitute the oat flour for sorghum flour if you are intolerant to oats.

SHOP THE RECIPE

Oat flour 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.

Perfectly milled almond flour is not easy to find but I buy RealFoodSource Certified Organic Extra Fine High Protein Almond Flour (1KG) from Amazon and I love it. It panics me when my bag is starting to look empty as I use it all the time, in sauces, in cakes, energy balls and savoury dishes. I find my bag of almond flour absolutely essential to my kitchen.

It’s not difficult to get hold of tapioca flour in the UK. My preferred brand is Bob’s Red Mill GF Tapioca Flour 500 g (Pack of 2) as it’s certifiably gluten-free and I order it through Amazon.

Although the metal cookie cutters may look a bit more stylish I always use these KitchenCraft Double-Edged Plastic Biscuit/Pastry Cutters with Storage Box (Set of 7) – White. They are the perfect range of sizes, they are plastic so don’t rust and can go in the dishwasher. Anything that can go in the dishwasher makes my life so much easier.

I use this KitchenCraft MasterClass Non-Stick Baking Tray, 35 x 25 cm (14″ x 10″) for all my cookies, biscuits, scones. It’s a great size and is non-stick so the biscuits lift off easily from the tray and doesn’t require any baking parchment or greasing.

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.

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Apple Blueberry Maple Cake {refined sugar-free, gluten-free}

Apple Blueberry Maple Cake is refined sugar-free and gluten-free and so full of flavour. Filled with a blueberry chia jam and covered in a maple swiss meringue buttercream.

Apple Blueberry Maple Cake on a wooden board surrounded by flowers

If you had a slice of this cake with no pre-amble or forewarning I guarantee you would be shocked to discover that this Apple Blueberry Maple Cake is made with absolutely no refined sugar. There is sweetness, of course, this is still cake. The sweetness though comes from potassium and fibre rich medjool dates, unsweetened apple sauce and just a splash of maple syrup. These three sources of ‘sugar’ are not just chosen for sweetness but for flavour too. The tanginess of the apples combined with the rich dates and mellow maple syrup give a complexity to the cake which you just don’t get with regular old caster sugar. Plus it is a healthier choice. Although, this is no health food as again, cake is cake. It is a treat, but perhaps a more justifiable one if you are enjoying a ‘sugar-free’ January.

Apple Blueberry Maple Cake on a wooden board surrounded by flowers

The Blueberry Chia Jam which sandwiches the two cake layers together is also refined sugar-free and is freshly made. I adore blueberry jam and I think actually this may be my favourite way to have it as it’s beautifully soft, not tooth-achingly sweet. The ground chia seeds are used to set the jam so you only need a minimal amount of maple syrup just to bring out the flavour of the blueberries.

A bite taken from a slice of Apple Blueberry Maple Cake on a plate in front of the cake

Now, the Maple Swiss Meringue Buttercream, I am not going to kid you, is a little more tricky than regular old swiss meringue buttercream. It’s worth cracking though because the results are sublime. You shouldn’t have any problems if you stick to the exact method I’ve outlined in the recipe but you do really need a sugar thermometer to ensure the temperature of your meringue is correct. Maple syrup is a little more unstable than refined sugar so your buttercream may veer a little off piste if you’re not careful. However, swiss meringue buttercream is incredibly forgiving and it can always be rescued even if you think your buttercream is too soupy or if it is too greasy and the buttercream is just not coming together.

Apple Blueberry Maple Cake on a wooden board surrounded by flowers

My swiss meringue buttercream is too soupy

This means that the butter was too warm when you added it or your meringue hadn’t cooled properly to the right temperature before adding your butter. If this is the case then place your mixing bowl in the fridge for 10-15 minutes to chill. Bring out and beat again until smooth.

My swiss meringue buttercream is curdled or greasy

Your butter might have been too cold when you added it. You can either keep on mixing and hopefully the butter will warm up and start emulsifying with the meringue. If not then warm the sides of the mixing bowl by placing over the top of a saucepan of warm water. The butter should melt slightly around the edges of the mixing bowl. Remove from the heat and beat again, hopefully your buttercream will come together.

Apple Blueberry Maple Cake on a wooden board surrounded by flowers

Most importantly with any swiss meringue buttercream, be patient and don’t get spooked by a curdled looking buttercream. You have probably done nothing wrong and just may need to keep on beating until it comes together and forms the most delicious smooth and fluffy buttercream.

A slice of Apple Blueberry Maple Cake on a plate in front of the cake

The other great thing about this cake is that it is also gluten-free. It uses a flour blend of oat flour, sweet rice flour, potato flour and tapioca flour. I love the oat flour for its unsurpassable butterscotch flavour which goes so perfectly with this cake but if you find oats don’t agree with you then you can substitute for sorghum flour. The taste of the cake will be different but still delicious. The sweet rice flour binds the cake together, mimicking the gluten-effects of wheat and gives the cake bounce. The potato flour is used to give the cake lightness and the tapioca flour is used for fluffiness and extra binding.

A slice of Apple Blueberry Maple Cake on a plate in front of the cake

REMEMBER TO SUBSCRIBE TO THE FROM THE LARDER NEWSLETTER FOR EXCLUSIVE RECIPES, UPDATES AND LOADS OF GLUTEN-FREE LINKS PLUS RECEIVE ALL THE LATEST RECIPES DELIVERED INTO YOUR INBOX!

If you make Apple Blueberry Maple Cake then please leave a comment below and/or give the recipe a rating. If you then go on to use this recipe as a launch pad for your own cake creation then I’d also love it if you’d share it and tag me on Instagram. It is so lovely for me to see your versions and variations of my recipes.

PIN THIS POST TO READ LATER!

Apple Blueberry Maple Cake on a wooden board surrounded by flowers

Print Recipe
Apple Blueberry Maple Cake {refined sugar-free, gluten-free}
Apple Blueberry Maple Cake is refined sugar-free and gluten-free and so full of flavour. Filled with a blueberry chia jam and covered in a maple swiss meringue buttercream.
Apple Blueberry Maple Cake on a wooden board surrounded by flowers
Course cake
Cuisine British
Keyword cake
Prep Time 90 minutes
Cook Time 30 minutes
Servings
16 people
Ingredients
  • 200 g gluten-free oat flour
  • 160 g sweet rice flour
  • 45 g potato flour
  • 45 g tapioca flour
  • 3 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 240 g medjool dates about 16, pitted and roughly chopped
  • 120 ml boiling water
  • 300 g unsweetened apple sauce*
  • 120 ml olive oil
  • 4 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 4 eggs
Blueberry Chia Jam
  • 200 g blueberries + extra for decorating
  • 1 tablespoon lemon juice
  • 1 tablespoon maple syrup
  • 1 tablespoon ground chia seeds
Maple Swiss Meringue Buttercream
  • 8 egg whites 240g
  • 400 g maple syrup
  • 500 g unsalted butter at room temperature, cubed
  • A pinch of salt
  • 1 teaspoon vanilla extract
Course cake
Cuisine British
Keyword cake
Prep Time 90 minutes
Cook Time 30 minutes
Servings
16 people
Ingredients
  • 200 g gluten-free oat flour
  • 160 g sweet rice flour
  • 45 g potato flour
  • 45 g tapioca flour
  • 3 teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 240 g medjool dates about 16, pitted and roughly chopped
  • 120 ml boiling water
  • 300 g unsweetened apple sauce*
  • 120 ml olive oil
  • 4 tablespoons maple syrup
  • 2 teaspoons vanilla extract
  • 4 eggs
Blueberry Chia Jam
  • 200 g blueberries + extra for decorating
  • 1 tablespoon lemon juice
  • 1 tablespoon maple syrup
  • 1 tablespoon ground chia seeds
Maple Swiss Meringue Buttercream
  • 8 egg whites 240g
  • 400 g maple syrup
  • 500 g unsalted butter at room temperature, cubed
  • A pinch of salt
  • 1 teaspoon vanilla extract
Apple Blueberry Maple Cake on a wooden board surrounded by flowers
Instructions
  1. Pre-heat oven to 180°C/160°C fan/gas mark 4. Grease and line two 8 inch round cake tins.
  2. In a medium bowl, whisk together the oat flour, sweet rice flour, tapioca flour and potato flour, baking powder, baking soda, salt, and cinnamon then set aside.
  3. Place the dates and the boiling water in a small food processor or mini blender and blitz until completely smooth, scraping down the sides as and when you need to.
  4. Pour the apple sauce, olive oil, maple syrup, vanilla extract and date paste into a large separate mixing bowl or stand mixer and beat until completely combined.
  5. Add the eggs one at a time, beating well after every addition.
  6. Mix in the dry ingredients, one third at a time to ensure it has all mixed in evenly.
  7. Divide the mixture between the two cake tins and bake in the oven for 30 minutes or until an inserted cocktail stick comes out clean.
  8. Turn out the cakes and cool on wire racks before filling with the jam and covering with buttercream.
Blueberry Chia Jam
  1. Place all the ingredients, except for the chia seeds in a small saucepan and cook on a low heat for 5-10 minutes until the blueberries have broken down.
  2. Blend the blueberry mixture a little bit, you don’t want it too smooth but a little bit pulpy.
  3. Pour the blueberries into a small bowl and stir in the chia seeds until combined. Place in the fridge for an hour to set.
Maple Swiss Meringue Buttercream
  1. Heat the egg whites and maple syrup in a bain marie, stirring constantly until the temperature has reached 71°C.
  2. Remove from the heat and pour into a stand mixer with a whisk attachment. Whisk until the mixture forms stiff peaks and the temperature has reduced to about 32°C.
  3. Change the attachment to a paddle attachment. On a low speed add the butter slowly cube by cube. When you have almost added all the butter the mixture will look curdled. Do not fret – this is supposed to happen and just means you are nearly done, just continue to add all the butter. Once the butter is totally incorporated the buttercream will miraculously become a smooth velvety consistency.
  4. Add the salt, and vanilla extract and mix until thoroughly combined.
Assembly
  1. The sponges often come out of the oven slightly domed and so to make the cake assembly easier I often trim the very top of the dome off each layer so they have a flatter surface to work on. Don’t trim too much or you will lose a lot of cake.
  2. Place one of the sponge layers on an 8 inch cake board and pipe a circle of buttercream at the very edge of the surface of the cake to act like a dam for the blueberry jam.
  3. Spread three-quarters of the blueberry jam on top of the sponge, right to the edges of the buttercream dam.
  4. Place the second sponge layer on top and cover the top and the sides of the cake with the buttercream.
  5. Reserve a little of the buttercream to mix with the leftover blueberry jam to pipe around the top of the cake for decoration.*
  6. Decorate with extra blueberries.
Recipe Notes

*to make the apple sauce you need about 6-7 apples (I used braeburn). Peel, de-core and roughly chop them. Place them in a saucepan with a few tablespoons of water and cook on low-medium heat, stirring occasionally, until the apples have cooked down to a thick pulp. I blended them once they were completely soft to ensure a smooth consistency. Weigh out 300g of the sauce for the recipe.

Inspired by Snixy Kitchen's Banana Date Cake

SHOP THE RECIPE

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.

It’s not difficult to get hold of tapioca flour in the UK. My preferred brand is Bob’s Red Mill GF Tapioca Flour 500 g (Pack of 2) as it’s certifiably gluten-free and I order it through Amazon.

For the ground chia seeds I use Linwoods Milled Chia Seed, 200g which I love and you can get almost anywhere.

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.

For checking the temperature of your meringue when making your swiss meringue buttercream don’t be without a Classic SuperFast Thermapen 3 professional food thermometer in grey colour It gives quick and accurate temperature readings meaning you can don’t have to guess at any temperatures when making candy, caramel or fancy buttercreams. I use mine all the time.

One piece of equipment I couldn’t do without when decorating layer cakes is this PME Tilting Turntable 14 x 23 cm. It has a super grippy surface so the cake board clings tightly to it. It also tilts which is great for when you want to add things like chocolate chips or sprinkles to the sides of the cake. I have had this cake decorating turntable for years and years and I absolutely love it.

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…

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Salted Date Caramel Banana Flapjacks {refined sugar-free}

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Sweet Potato Chocolate Truffle Torte {refined sugar-free}

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