Plum Nectarine Cornbread Cobbler {gluten-free}

The combination of fruit balances perfectly in this gluten-free Plum Nectarine Cornbread Cobbler. The last nectarines of the season are especially sweet and juicy and the new plums are on the tart side but bursting with flavour.

overhead shot of a plate of plum nectarine cornbread cobbler on a table next to a spoon

You can tell the season is changing as soon as we came into September. It’s the mornings that make the difference. We are usually out first thing walking Billy Buddy, Beau in the buggy, Cole sitting on his little buggy board seat. In August we could get away with t shirts at 7am but now, almost overnight, it’s jumpers and jackets.

overhead shot of plums and nectarines in a bowl

It’s amusing how we can always be so taken aback by the shifting seasons when it happens every single year and really you wonder why it always seems to come as a gleeful surprise. But it is exciting as we see the new fruits being ushered in at the farmers’ market. The table still has a few berry stragglers but really its plums, damsons, apples and pears which take centre-stage.

overhead shot of plums and nectarines in a baking dish

I had the absolute joy of going to the farmers market by myself last weekend. For the first time ever maybe? Cole and Beau were out for the day with their grandparents and Luke and I had to work. When my work entails browsing the farmers’ market for delicious produce which catches my eye you know I have chosen the right career for myself. Even if my bank balance doesn’t always agree.

overhead shot of a baking dish of plum nectarine cornbread cobbler with ice cream

These plums looked glorious, small vibrant orangey red and they definitely stood out. Last year Cole loved plums, that was no indication that he might be into them this year, but I grabbed a couple of punnets with an aim to turn them into something delicious for us all with a few left over for our weekly fruit bowl.

overhead shot of a baking dish of plum nectarine cornbread cobbler with ice cream and a serving spoon

I have been wanting to make a nectarine cobbler for the past few weeks now, married with the gluten-free cornbread mixture I perfected earlier on in the summer. A beautifully easy late summer dessert. These plums seemed a perfect partner for the sweet juicy nectarines. They bring out the perfect balance in each other, plums can be a gamble, either sweet or tart and you’re never quite sure what you’ll be getting until you started eating one. I mixed the fruit with a small smattering of brown sugar and some homemade bourbon vanilla extract, but you can use just normal vanilla extract and/or a teaspoon of bourbon as well if you like.

overhead shot of a plate of plum nectarine cornbread cobbler on a table next to a spoon

Cobblers, crisps and crumbles are ideal desserts for bridging the gap between seasons, at the moment whilst the midday air is still warm they are delicious with ice cream but towards the end of the month we’ll probably be serving them with custard.

side shot of a plate of plum nectarine cornbread cobbler on a table

Print Recipe
Plum Nectarine Cornbread Cobbler {gluten-free}
The combination of fruit balances perfectly in this gluten-free Nectarine Plum Cornbread Cobbler. The last nectarines of the season are especially sweet and juicy and the new plums are on the tart side but bursting with flavour.
overhead shot of a plate of plum nectarine cornbread cobbler on a table next to a spoon
Course dessert
Cuisine British
Prep Time 20 minutes
Cook Time 25 minutes
Servings
8 people
Ingredients
For the fruit:
  • 400 g plums
  • 450 g nectarines
  • 1 teaspoon bourbon vanilla extract
  • 40 g soft light brown sugar
For the cornbread topping
  • 120 g gluten-free flour
  • 120 g cornmeal
  • 60 g caster sugar
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 180 ml buttermilk
  • 1 egg
  • 1 tablespoon honey
  • 45 g unsalted butter melted and cooled
Course dessert
Cuisine British
Prep Time 20 minutes
Cook Time 25 minutes
Servings
8 people
Ingredients
For the fruit:
  • 400 g plums
  • 450 g nectarines
  • 1 teaspoon bourbon vanilla extract
  • 40 g soft light brown sugar
For the cornbread topping
  • 120 g gluten-free flour
  • 120 g cornmeal
  • 60 g caster sugar
  • 1 teaspoon baking powder
  • ½ teaspoon bicarbonate of soda
  • ½ teaspoon salt
  • 180 ml buttermilk
  • 1 egg
  • 1 tablespoon honey
  • 45 g unsalted butter melted and cooled
overhead shot of a plate of plum nectarine cornbread cobbler on a table next to a spoon
Instructions
  1. Pre-heat the oven to 170°C.
  2. First prepare the fruit, by slicing in half lengthways around the stone, plucking out the stone and then slicing the fruit lengthways.
  3. Tip the fruit into the base of a baking dish of medium size and scatter over the vanilla extract and the sugar, mixing so the fruit is well coated.
  4. Then make the cornbread topping by whisking together the flour, cornmeal, sugar, baking powder, bicarbonate of soda and salt in a large bowl.
  5. In a jug whisk together the buttermilk, egg, honey and melted butter.
  6. Pour the wet ingredients into the dry ingredients, stirring until they are completely combined and a thick texture.
  7. With your hands roll the cornbread mixture into large even flat rounds and place on top of the fruit in the baking dish, making sure all the fruit is covered to the best you can.
  8. Bake the cobbler for 25-30 minutes.

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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.

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.

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Golden Beetroot Carrot Cake {gluten-free}

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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.

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gooseberry friands on a napkin on a wooden table

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

Best Gluten-Free Vanilla Cake {without xanthan gum}

The Best Gluten-Free Vanilla Cake is made without xanthan gum and is deliciously fluffy, light and moist. It is filled and covered with a dreamy vanilla swiss meringue buttercream and is the cake you will turn to time and time again when you need a simple yet stunning gluten-free cake.

Best Gluten-Free Vanilla Cake on a cake stand on a wooden table

To say that I am excited about this recipe is an understatement. This is one of the cakes that I am most proud of ever since I began baking gluten-free several years ago.

Best Gluten-Free Vanilla Cake on a cake stand on a wooden table

The vanilla cake is an especially important cake for any baker as not only should the cake shine in its own right but it is also the building block through which many other cakes can be made. Just change the buttercream to chocolate and you have a perfect chocolate vanilla birthday cake, add some lemon or orange zest to the sponge and buttercream and you have a citrus cake. Add chopped nuts to the batter, chocolate chips or even sprinkles for a funfetti cake. Your basic vanilla cake is where it all starts.

Best Gluten-Free Vanilla Cake on a cake stand on a wooden table

There is nowhere for the ingredients to hide in a simple vanilla cake. No fancy flavours that may detract from an inferior texture and no cheeky add-ins that make ploughing through a dry cake a satisfying treat. A gluten-free vanilla cake is a strong ask. The sponge has to be light and fluffy but not dry, moist but not claggy and the taste has to sing with the simplicity of vanilla. All of the stumbling blocks of gluten-free baking are put to the test in the vanilla cake and I wanted to prove to the gluten-free cake detractors that cakes baked without wheat can have a beautiful texture, tremendous taste and pleasurable mouthfeel.

Side view of Best Gluten-Free Vanilla Cake on a cake stand on a wooden table

Before I discuss my flour choices for the Best Gluten-Free Vanilla Cake, it’s important to mention a missing key ingredient that you might be familiar with if you have baked a gluten-free cake before. This gluten-free cake is without xanthan gum which is often used in gluten-free baking to mimic the effects of gluten. I have never found a need to use this omnipresent ingredient, instead relying on careful flour selection to give the desired texture instead. I will be discussing my choice to not bake with xanthan gum in my next post but for now you can breathe a sigh of relief that if you are intolerant to xanthan gum or can’t be bothered to buy yet another ingredient to clog up your shelves you can still enjoy the Best Gluten-Free Vanilla Cake.

Best Gluten-Free Vanilla Cake on a cake stand on a wooden table

So without xanthan gum to rely on I have to choose which alternative flours to include wisely. Firstly I was very particular that I didn’t want to make my go-to gluten-free vanilla cake with almond flour so as to avoid any nut allergy issues. I also wanted to produce a cake that used as few flours as possible. This latter point has been the main difference between this gluten-free vanilla cake and my previous go-to gluten-free vanilla cake. It has not been uncommon for me to blend up to five different gluten-free flours to get a taste and texture that I love. For this recipe though I limited myself to just three gluten-free flours for the blend, to make it as accessible as possible, keep costs down and our larder slim.

Best Gluten-Free Vanilla Cake on a cake stand on a wooden table

So I used my favourite gluten-free flours, the ones I rely on the most and the three gluten-free flours I would recommend as essential ingredients for the impassioned gluten-free baker.

Sweet Rice Flour
Gluten-Free Oat Flour
Tapioca Flour

Now as a disclaimer, these three flours are not going to be suitable for everyone. Oat flour, even gluten-free oat flour, can be a contentious issue for some coeliacs or people with a hardcore gluten intolerance. Tapioca flour also can cause irritability for some and although none of my clients yet has mentioned an issue with sweet rice flour, my goodness I bet some of you readers are shaking your head sadly at its inclusion here. However, these are the flours that work well for me and my intolerance issues and the majority of the gluten-free clients I serve.

Best Gluten-Free Vanilla Cake on a cake stand on a wooden table

If you would like to learn more about these individual flours and why they work so well in a gluten-free cake and allow the avoidance of xanthan gum then I have written individual posts about sweet rice flour, oat flour and tapioca flour which should hopefully shed some light on their brilliance and usefulness.

In any vanilla cake, gluten-free or not, the quality of your ingredients is absolutely key. Do use the best unsalted butter and whole milk from a local dairy if you can, the freshest eggs from the happiest chickens and the best vanilla extract (not essence) that you can afford. You can taste every ingredient in a vanilla cake. This particular Gluten-Free Vanilla Cake is even more tasty than a wheat version due to the flavourful flours but they enhance the vanilla taste and do not overpower it.

Best Gluten-Free Vanilla Cake on a cake stand on a wooden table

Finally I have chosen to fill and cover the cake with my absolute favourite Vanilla Swiss Meringue Buttercream. It is light as air, dreamy as a cloud and buttery as hell. If you have never made or tasted swiss meringue buttercream then you will be transported. As soon as I started using swiss meringue buttercream in my early days as a baker my layer cakes suddenly became a superior offering. Despite the need to heat the egg whites with the sugar, using a thermometer as a guide, then whipping them into a meringue before adding your butter one cube at a time, the method sounds more intimidating than the practice. Once you have dabbled in the delights of swiss meringue buttercream then you will never look back.

Best Gluten-Free Vanilla Cake on a cake stand on a wooden table with little boy in background

This recipe for the Best Gluten-Free Vanilla Cake has taken me some time to perfect, it has been simmering away in the background of my kitchen for a while but now I am so happy to share it with you. This cake is perfectly fluffy, moist and holds together beautifully, giving lovely even slices that do not crumble when it sees a knife.

slices of Best Gluten-Free Vanilla Cake on a wooden table

If you make the Best Gluten-Free Vanilla Cake 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 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.

Close up of Best Gluten-Free Vanilla Cake on a cake stand on a wooden table

Print Recipe
Best Gluten-Free Vanilla Cake {without xanthan gum}
The Best Gluten-Free Vanilla Cake is made without xanthan gum and is deliciously fluffy, light and moist. It is filled and covered with a dreamy vanilla swiss meringue buttercream.
Best Gluten-Free Vanilla Cake on a cake stand on a wooden table
Course cake
Cuisine British
Keyword cake
Prep Time 75 minutes
Cook Time 45 minutes
Servings
12-14 people
Ingredients
Gluten-Free Vanilla Cake
  • 225 g unsalted butter
  • 400 g caster sugar
  • 4 eggs
  • 150 ml whole milk
  • 3 teaspoons vanilla extract
  • 160 g sweet rice flour
  • 140 g oat flour
  • 40 g tapioca flour
  • teaspoons baking powder
  • ½ teaspoon salt
Vanilla Swiss Meringue Buttercream
  • 9 egg whites 270g
  • 450 g caster sugar
  • 540 g unsalted butter at room temperature, cubed
  • a pinch of salt
  • 1 teaspoon vanilla extract
Course cake
Cuisine British
Keyword cake
Prep Time 75 minutes
Cook Time 45 minutes
Servings
12-14 people
Ingredients
Gluten-Free Vanilla Cake
  • 225 g unsalted butter
  • 400 g caster sugar
  • 4 eggs
  • 150 ml whole milk
  • 3 teaspoons vanilla extract
  • 160 g sweet rice flour
  • 140 g oat flour
  • 40 g tapioca flour
  • teaspoons baking powder
  • ½ teaspoon salt
Vanilla Swiss Meringue Buttercream
  • 9 egg whites 270g
  • 450 g caster sugar
  • 540 g unsalted butter at room temperature, cubed
  • a pinch of salt
  • 1 teaspoon vanilla extract
Best Gluten-Free Vanilla Cake on a cake stand on a wooden table
Instructions
Gluten-Free Vanilla Cake
  1. Pre-heat the oven to 160°C/140°C fan assisted oven/gas mark 3/320°F and line and grease 2 x round 8 inch cake tins.
  2. Beat together the sugar and butter until pale, light and fluffy.
  3. Add the eggs one at a time, beating on a low speed.
  4. In a measuring jug whisk together the whole milk and vanilla extract and set aside for a moment.
  5. Whisk together the flours, baking powder and sea salt in a large mixing bowl until completely combined.
  6. Add the flour mix alternately with the milk, adding the flour in three additions and the milk in two (begin and end with the flour), scrape down the sides of the bowls as needed and mix until just combined.
  7. Divide between the cake tins and bake for 45 minutes or until an inserted cocktail stick comes out clean.
Swiss Meringue Buttercream
  1. Heat egg whites and caster sugar in a bain marie, stirring constantly until the sugar has dissolved and the temperature has reached 71°C.
  2. Remove the egg whites and sugar from the heat and pour into a stand mixer with whisk attachment. Whisk until the mixture forms stiff peaks.
  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 frosting will miraculously become a smooth velvety consistency.
  4. Add the salt and vanilla extract. Mix until thoroughly combined.

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.

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.

You need to use a double boiler or bain marie to make the swiss meringue buttercream and this KitchenCraft Induction-Safe Stainless Steel Double Boiler Porringer/Bain-Marie Pan, 16 cm (6.5″) is perfect. Double boilers are way more useful than you think they are going to be. I use one every time I melt chocolate, make a curd, butter sauce or indeed swiss meringue.

For checking the temperature of your egg white sugar syrup 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.

If you want to replicate the flower and leaf design on this cake then I used the Wilton 489785 Decorating Tip-No. 125cr Large Flower Petal for the leaves.

And the Ateco Extra Large Stainless Steel closed Star 848 Pastry Piping Cream Icing Tube Nozzle for the flowers.

I find these huge disposable piping bags are the most robust ones you can buy, I do get a huge pack of them as the worst thing is to get ready to ice your cake and discover you don’t have any piping bags left. I use disposable as I bake a lot of cakes and find washing up the re-usable piping bags takes a lot of time and I can never get them totally clean. I use these piping bags for everything from cupcakes to drizzling melted chocolate to piping a straight level of buttercream evenly over a whole layer cake. This 1 Roll of Savoy Disposable Piping Bags – 100 21 Bags by Cn-Ice is an absolutely invaluable piece of kit in my baking.

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. You can often find 100g pots of Doves Farm Tapioca Flour in the supermarket but it’s quite costly and doesn’t give you very much. You can find more varied brands in health food shops in bags of about 500g. The cost depends entirely on the brand you purchase. 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.

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…

Guide to Gluten-Free Flours: An Introduction

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Salted Caramel Chocolate Espresso Cake {gluten-free}

This gluten-free Salted Caramel Chocolate Espresso Cake is one of my favourite cakes from the cake stall. A chocolate lover’s sponge sandwiched together with silky salted caramel swiss meringue buttercream and drizzled with thick luscious salted caramel.

Raspberry Matcha Cake {gluten-free}

Raspberry Matcha Cake {gluten-free}

Sriracha Honey Beef Stir Fry

Sriracha Honey Beef Stir Fry is the easiest gluten-free dinner, stuffed with veggies and packed with flavour.

Sriracha Honey Beef Stir Fry in a bowl on a table with chopsticks

Most nights I eat my dinner at 5pm with Cole. Not everyday though as sometimes he has dinner at nursery, other times I want to eat later on with Luke when he gets home or maybe I just want something a little more grown up or spicy for dinner. I am sure I have bored you all senseless on how trying I am finding our bedtime routine these days. It takes hours to get both Cole and Beau settled down for the night. Just when one has fallen asleep, the other wakes up and I have to begin all over again. It’s so frustrating. When the ordeal is over I crawl back downstairs exhausted but desperate to have some time to myself. At this point I really don’t want to start slogging away at the stove. I want to be on the sofa, Billy Buddy snoozing next to me, watching Queer Eye and stuffing my face with food.

So I’ve developed a handful of 10 minute easy gluten-free dinners that means I can spend as little time in the kitchen and as much time on my derriere as possible until I have to hit the hay at 9.30. Yes, I am indeed living quite the life at the moment.

Sriracha Honey Beef Stir Fry in a bowl on a table

This Sriracha Honey Beef Stir Fry has so far been one of my favourite easy dinners yet. It’s spicy, sweet and full of energy boosting protein and loads of veg. This gluten-free dinner has three main components, beef mince, which is ultra quick to fry, one of those stir-fry veg bags from the supermarket and a 30 second sriracha honey sauce to pull them both together.

A bowl of vegetable stir fry mix

It has taken a lot of strength for me to admit defeat and buy one of these stir-fry veg bags as I prefer to prepare all my vegetables from scratch but my time is precious at the moment and I’m succumbing to shortcuts. The key to using these pre-prepared veg bags is to make sure all the vegetables are evenly cut. I often find I have to trim the broccoli up a bit and slimline the onion slices so everything is cooked evenly. I also pimped mine up by adding some sliced red and yellow pepper to my veg mix as I just can’t let it lie. All the mixes are different though depending on the supermarket so you might be fine with yours just the way it is.

The other tip to this easy gluten-free dinner is to use really good beef mince, you just can’t cut corners here. I have made this with beef mince from my local butcher, then made again with an organic beef mince from the supermarket. There was no comparison, the mince from the butcher was so much more superior (and cheaper!). The meat from the supermarket completely changed the dish since the mince was so watery. Instead of the sriracha honey sauce silkily coating the meat and vegetables, it pooled thinly in the bottom of the pan and a lot of the flavour was lost. So please, use good beef mince.

Sriracha Honey Sauce in a bowl with a whisk

The Sriracha honey sauce is the best bit and uses just four ingredients, sriracha, honey, coconut aminos (or tamari) and sesame oil. It’s so good and gives an otherwise hum drum stir fry an incredible punchy flavour.

I can make this dinner in 10 minutes from start to finish and choose to have it on the nights when I don’t want carbs as they are not missed at all here. By all means though serve this bad boy with rice if you want to. If you add the carbs it will go further but dinner will take a smidge longer as you wait for the rice to cook.

Sriracha Honey Beef Stir Fry in a bowl on a table with chopsticks

Print Recipe
Sriracha Honey Beef Stir Fry
Sriracha Honey Beef Stir Fry is an easy gluten-free dinner, stuffed with veggies and packed with flavour.
Sriracha Honey Beef Stir Fry in a bowl on a table with chopsticks
Course Main Dish
Cuisine British
Keyword beef
Prep Time 5 minutes
Cook Time 10 minutes
Servings
2-4 people
Ingredients
  • 1 tablespoon olive oil
  • 400 g beef mince
  • 1 teaspoon garlic granules
  • ½ teaspoon salt
  • 450 g crunchy vegetable stir fry mix
  • 2 tablespoons sriracha
  • 2 tablespoons honey
  • 2 tablespoons coconut aminos or tamari
  • 1 tablespoon sesame oil
  • 2 teaspoons furikake optional but tasty and adds crunch
Course Main Dish
Cuisine British
Keyword beef
Prep Time 5 minutes
Cook Time 10 minutes
Servings
2-4 people
Ingredients
  • 1 tablespoon olive oil
  • 400 g beef mince
  • 1 teaspoon garlic granules
  • ½ teaspoon salt
  • 450 g crunchy vegetable stir fry mix
  • 2 tablespoons sriracha
  • 2 tablespoons honey
  • 2 tablespoons coconut aminos or tamari
  • 1 tablespoon sesame oil
  • 2 teaspoons furikake optional but tasty and adds crunch
Sriracha Honey Beef Stir Fry in a bowl on a table with chopsticks
Instructions
  1. Heat the olive oil in a large flat bottomed sauce pan or wok.
  2. Add the beef mince, breaking it up into small pieces then sprinkle over the garlic granules and the pinch of salt. Continue frying for about 4-5 minutes until the beef mince has browned.
  3. Meanwhile whisk together the sriracha, honey, coconut aminos and sesame oil and set aside for a moment.
  4. Add the vegetable stir fry mix and cook on high heat for 5 minutes until the vegetables are just passed crunchy. Then pour over the sriracha honey sauce.
  5. Stir everything together for a minute or so then remove from the heat and sprinkle over the furikake before serving.
Recipe Notes

Serve with or without rice, depending on your mood for carbs.

SHOP THE RECIPE

Coconut aminos is a larder staple for me which is a gluten-free and soy-free alternative to soy sauce. I personally prefer the taste of coconut aminos to tamari (which is gluten-free but does contain soy) but it is a little pricier. The brand of coconut aminos I love is Cocofina Organic Coconut Amino – Alternative to Soy Sauce 250ml which has a delicious flavour and is what I used in this recipe.

Some of the links above are affiliate links so if you decide to buy your flour using the link 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.

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Blackberry Lemon Pudding {gluten-free}

Blackberry Lemon Pudding is the most deliciously sweet and tart gluten-free dessert, cakey on the top with an ooey gooey blackberry lemon sauce puddled beneath.

Blackberry Lemon Pudding on a plate

This Blackberry Lemon Pudding is the dessert of late summer. With the summer heat chastening it might just be safe enough to turn your oven on again and if you do then you must make this delicious dessert.

Blackberry Lemon Pudding on a table

Blackberries are without doubt my favourite berry. I have a deep affection for them as they grow abundantly in our area of North London so July to August we are never in short supply. It’s rare though that I actually pick the berries myself as Luke is obsessed with local foraging, as I’ve mentioned before. He only need leave the house for a half hour Billy walk to return absolutely laden with plump juicy berries. Of course it’s usually on a Monday when I am faced with three days of solo childcare so have no hope in hell of doing anything worthwhile with the berries save keeping a few in the fridge for eating. The rest have to be frozen for weekend baking.

Blackberry Lemon Pudding on a plate

I spend all week dreaming up the best use of the blackberries and my favourite recipe that I have made this blackberry season is this Blackberry Lemon Pudding. It has been such a huge hit in our house with the tartness of the blackberries pairing beautifully with lemon.

Blackberry Lemon Pudding on a plate

This gluten-free sponge uses a simple mix of a plain gluten-free flour blend (I use Doves Farm which is xanthan gum free) and ground almonds, leavened only with whisked egg whites. Lemon juice is added to the finished batter which gives the result of the batter separating during the bake so a soft cakey sponge gives way to a sweet lemon blackberry sauce puddled beneath.

Blackberry Lemon Pudding on a plate

I have made this Blackberry Lemon Pudding for a few Sundays now after our roast dinner and each time it is received with rapture, especially when served with a rich dollop of unsweetened whipped double cream.

Blackberry Lemon Pudding on a plate

Print Recipe
Blackberry Lemon Pudding {gluten-free}
Blackberry Lemon Pudding is the most deliciously sweet and tart gluten-free dessert, cakey on the top with an ooey gooey blackberry lemon sauce puddled beneath.
Blackberry Lemon Pudding on a plate
Course dessert
Cuisine British
Keyword blackberries
Prep Time 20 minutes
Cook Time 50 minutes
Servings
6 people
Ingredients
  • 3 eggs separated
  • 75 g unsalted butter room temperature
  • 190 g caster sugar + 1 tablespoon for sprinkling
  • 3 lemons juice and zest
  • 40 g gluten-free plain flour
  • 40 g ground almonds
  • 200 ml whole milk
  • 200 g blackberries
Course dessert
Cuisine British
Keyword blackberries
Prep Time 20 minutes
Cook Time 50 minutes
Servings
6 people
Ingredients
  • 3 eggs separated
  • 75 g unsalted butter room temperature
  • 190 g caster sugar + 1 tablespoon for sprinkling
  • 3 lemons juice and zest
  • 40 g gluten-free plain flour
  • 40 g ground almonds
  • 200 ml whole milk
  • 200 g blackberries
Blackberry Lemon Pudding on a plate
Instructions
  1. Pre-heat the oven to 160°C.
  2. First whisk the egg whites until they have reached soft peaks. Scrape the egg whites out of the mixer or the bowl and set aside.
  3. Don’t worry about cleaning the mixing bowl and into it add the butter, sugar and lemon zest then beat until light and creamy.
  4. Add the egg yolks one at time.
  5. Whisk together the flour and almonds then beat into the mixture as well.
  6. Stir in the milk and lemon juice, the batter may look a little curdled but don’t worry about it.
  7. Then fold in the egg whites into the lemon batter until completely incorporated and finally stir in the blackberries.
  8. Pour the batter into a 1 litre ovenproof pudding dish and bake for 50 minutes. Check after about 35-40 minutes to make sure the surface isn’t browning too much, if it is place a tent of foil over the top.
  9. Remove from the oven, leave for 10-15 minutes to rest then sprinkle with caster sugar and serve with whipped double cream.
Recipe Notes

Recipe adapted from Lemon Sponge in Delicious Magazine

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