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This Gluten-Free Madeira Cake is made with rice flour for an incredibly tender crumb. Spiked with vanilla and lemon this simple buttery loaf cake is made with easy to find ingredients and no weird gums. It’s the perfect slice to accompany your mid-morning cup of tea.
What is Madeira Cake?
The Madeira Cake is a classic British cake, bearing similarities to the pound cake or a classic vanilla sponge cake. However, it is discernable for its tight crumb and signature crack in the surface of the cake.
Madeira Cake has a firmer texture than a Victoria Sponge Cake, due to its higher proportion of flour to fat, so holds up well to slicing.
This beautifully buttery cake is made with a little almond flour, alongside the rice flour to help with the texture and a little bit of flavour. A touch of lemon and a dash of vanilla all contribute to the Madeira Cake’s recognisable flavour.
Why is it called Madeira Cake?
In the 1800s when the cake first became popular it was traditionally enjoyed with a rich glass of Madeira wine. Confusingly it does not hail from Madeira – it’s a British cake through and through - nor does it have any Madeira wine in the recipe.
Why you’ll love this simple rice flour cake
- It’s so flavourful. You will be able to taste intense vanilla, rich butter and a spark of lemon in every bite.
- This cake is super moist and delicious. The perfect sponge texture. There is no difference between this rice flour cake and a regular gluten Madeira Cake.
- Made with easy-to-find ingredients. Rice flour and ground almonds can be found in almost any major supermarket in the gluten-free aisle and baking aisle.
- No xanthan gum! Because of the high proportion of ground almonds in the bake they provide enough structure so xanthan gum isn’t required.
- Simple to make and quick to mix together.
Watch the video to see how to make it
What gluten-free flour do you use to make a Madeira Cake?
White rice flour makes the most delicate tasting light and fluffy gluten-free cake. Brown rice flour is not the right choice for this particular cake. White rice flour is neutral in taste, economical and easy to purchase.
Also not to be confused with sweet rice flour – this is not the right flour here.
READ MORE >>> The Ultimate Guide to Rice Flour
Rice flour substitution
You can substitute for an all-purpose gluten-free flour like Doves Farm Gluten-Free Plain White Flour.
Ground almonds
To help with the structure of the cake we use ground almonds. This ingredient is present in a regular Madeira Cake recipe but here we up the quantity to assist the rice flour cake, which can be a little dry and crumbly by itself.
Ground almonds are essential here in achieving a lovely moist gluten-free cake. Try not to use almond meal though as the texture would be too nubbly.
READ MORE >>> The Ultimate Guide to Nut Flours
Ground Almonds Substitution
You can swap out the ground almonds for sunflower seed flour if you are nut-free. It doesn’t have quite the same neutral taste but has exactly the same texture and a delicious unique flavour
What other ingredients do we need?
- Unsalted butter. Make sure it is at room temperature for easy creaming with the sugar.
- Caster sugar. This is a fine baking sugar common in the UK. Any white sugar can be substituted.
- Eggs. Use free-range, medium sized.
- Lemon zest. Use an unwaxed lemon for a clean flavour. You can substitute the lemon zest for ½ teaspoon lemon powder.
- Vanilla extract. Use the best extract you can find. I like Nielsen Massey
- Milk. Just a splash to hydrate the cake mixture.
- Baking powder. Gives our cake lift.
- Salt. For balance of flavour.
How to make a gluten-free Madeira Cake
- Cream. Beat the butter and sugar with the lemon zest until light and creamy.
- Mix. Add in the eggs followed by the vanilla.
- Sift. Mix the flour, almonds, baking powder and salt by sifting together. Then add to the rest of the cake mixture and beat until well combined.
- Bake. 50 minutes in the oven.
- Sprinkle. Whilst the cake is still warm sprinkle over a little caster sugar for added crunch.
Baking tips for a successful Rice Flour Madeira Cake
Creaming. Beat the butter and sugar together for at least 5 minutes so that the sugar dissolves into the butter. The ingredients will change colour to a pale yellow and become fluffy in texture. It is essential the butter is at room temperature to achieve this which will result in a light airy cake.
Sifting. It’s important to sift the ground almonds in with the rice flour as the almonds have a tendency to clump.
Cake Tin. This recipe uses a 2lb loaf tin but you could bake the cake in an 8 inch round cake tin with 4” sides if you prefer.
Caster sugar. The final sprinkle of caster sugar is essential for a lovely texture contrast. Sprinkle over whilst the cake is still warm so it doesn’t immediately fall off the sides.
Madeira Cake Baking Supplies
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FAQs
How to store
Store the Madeira Cake in an airtight tin in a cool dark place for up to 5 days.
Can you freeze it?
Yes, you can freeze whole or in slices. Wrap up well though in a double layer of cling film and aluminium foil to ward off any freezer burn.
Defrost completely overnight before wrapping and serving.
What to serve with it
It’s traditional to serve Madeira Cake with a glass of madeira wine. Although as that can sometimes seem a bit much at 10am, a cup of tea is just as delicious. The cake itself needs no further embellishment.
More simple gluten-free cake recipes you’ll love!
I urge you to give this Rice Flour Madeira Cake a try. If you do then please leave a comment below and give the recipe a rating which helps others find the recipe on Google. If you then go on to use this recipe as a launch pad for your own culinary 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.
Rice Flour Madeira Cake
Ingredients
- 175 g unsalted butter - at room temperature
- 175 g caster sugar
- 1 lemon - zest only
- 1 teaspoon vanilla extract
- 4 eggs - medium
- 125 g white rice flour
- 100 g ground almonds
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 tablespoons whole milk
- 1 tablespoon caster sugar
Instructions
- Pre-heat the oven to 180°C / 160°C fan assisted oven / gas mark 4 and line and grease a 2lb loaf tin.
- Cream the butter and sugar with the lemon zest on a high speed in a food mixer for about 5 minutes until very light and fluffy.
- Add the eggs one at a time and mix until completely incorporated, then add the vanilla extract.
- Sieve the rice flour with the ground almonds, baking powder and salt in a separate mixing bowl, then add into the food mixer. Beat until well combined.
- Stir in the milk to lighten the batter then pour into the loaf tin.
- Bake for 50 minutes.
- Remove the cake from the oven and leave to settle for 5 minutes in its tin, then turn out onto a cooling rack and sprinkle with the extra caster sugar.
- Leave to cool completely before serving.
Bee says
Can this be made with vegan butter and plant-based milk?
Georgina Hartley says
Hi Bee - yes to the plant-based milk but I have never used vegan butter before so I can't say what the difference might be. However, if you have replaced butter before with your particular brand of vegan butter then I do not see it being a problem in this instance.
LouLou says
I bought some rice flour out of curiosity and then set about looking for something to bake with it and your recipe popped up. This is my first time baking a gluten free cake and first time using rice flour- I wasn’t quite sure what to expect from a taste and texture perspective but I am really very pleased with the outcome. It’s absolutely delicious and the texture is just like a regular cake. Lovely and moist, very easy to make and, as you say, great with a cuppa.. Thank you!
Georgina Hartley says
I'm so happy you enjoyed the recipe - thank you so much for your lovely feedback!
Tara says
One of my favourite go to cakes. So great with berries and a dollop of whipped cream!
Georgina Hartley says
That's great to hear! I love the way you serve it!!
Pamela says
Hi, this is my first time for baking a GF cake, I left it a little longer but it still tastes great and I am looking forward to making some more delicious treats.
Georgina Hartley says
Hi Pamela - that is great to hear, I'm very happy you enjoyed the recipe!
Pam WadsworthPa says
I made this for a friend with a new baby so didn't get to taste it myself. She said it was amazing! Many thanks from New Zealand.
Georgina Hartley says
I'm so happy your friend enjoyed the cake Pam - thank you for your lovely feedback!
Helen says
This sounds great, thank you! I'm looking to make a gluten-free madeira as part of a tiered cake as we have several coeliacs or guests who don't eat gluten. I will have to use Doves Farm though I think for flour, so hope that will be OK. You mention this can also be cooked in an 8" round with 4" sides - do you happen to remember how high the resulting cake is please? I'm actually intending to use the recipe for a 6" round.
Georgina Hartley says
Hi Helen, Doves Farm is a perfectly fine substitution. I don't remember off the top of my head how tall the cake was I'm afraid. I'd love to know how you get on.
Chrishy says
THANK YOU! This is a GREAT, yet simple to make, recipe. Thank you so much! This is a great loaf that can be adapted so many ways!!!! You are amazing!!! Hello from Canada <3
Georgina Hartley says
Hi Chrishy - that's lovely to hear! I'm happy you enjoyed the recipe.
Rem says
Hi! How do you tell the difference between the types of rice flours visually? My mother has some in her cabinets but she can't remember what type it is!
Also I'm very excited to try this one out. My sister can't have gluten now and I've been looking for good recipes!
Georgina Hartley says
There are 3 main different types of rice flour - white rice flour, brown rice flour and sweet rice flour (also known as glutinous rice flour or mochiko flour). The brown rice flour should be obvious as it's a light shade of brown. White rice flour looks the most like plain flour but it is a little grittier. Sweet rice flour is much more powdery and if you have a taste you'll notice the flavour is quite different. The other rice flours have a more neutral flavour but sweet rice flour tastes more delicate and sweeter. I hopw that helps.
Fran Peel says
Can I substitute butter for Flora margarine?
Georgina Hartley says
Yes you can!
Anne says
My neighbour brought me some of this scrumptious cake. So I tried it myself today. It worked perfectly, so light & luscious . My husband & I are not keen on cakes with toppings & fillings so this was just perfect with its lemony tones.
Georgina Hartley says
Thank you Anne for your lovely feedback - I'm happy you enjoyed the recipe!
Anna says
Really great cake - have made it three times now - my go to cake.
Helene says
Love this cake
Made it a few times
Every time a success
Claudia Otey says
Best ever. So good I wrap and freeze or I’d probably just keep on cutting “just a little piece” until it was all gone and around my waist. A rating of 5 stars is a must —plus a few more.
Georgina Hartley says
That's lovely to hear to how much you enjoyed the recipe - thank you for sharing Claudia!
Karen says
I've made this cake 3 times in the past fortnight.
The texture is so light and the lemon flavour lovely.
The grandchildren LOVE it!
Georgina Hartley says
That's lovely - thank you Karen!
Carol Millington says
This cake is so delicious - and the crumb perfect - even my nonGF visitors loved it.
I don't have a stand mixer or hand beater so used my thermomix.
Georgina Hartley says
Hi Carol - thank you so much for your feedback - that's lovely to hear!
Cathie says
Can I make this a cinnamon sugar swirl cake? Has anyone tried it this way?
Georgina Hartley says
Hi Cathie, I haven't personally tried it but that sounds absolutely delicious and I think would work really well. Let me know if you try it.
Sidney says
This was such an easy cake to make and my fussy 17 year old loved it. It lasted about two days and now he's asking what other flavors I can make. I'm off to zest and orange this time. Thank you for the recipe ❤️
Georgina Hartley says
Hi Sidney, that's great to hear - an orange version sounds delicious!
Dean says
Just have to say - this is an amazing cake! Wife and son have celiac and this is an absolute hit in the house today. It has a great crumb, wonderful lemon flavor, and is beautifully moist. Just have to see if there is any left to pair with a glass of wine. Thank You!!
Georgina Hartley says
Hi Dean, that's great to hear - thank you for your feedback!
Athena says
Fab cake hits the spot perfectly !
Georgina Hartley says
That's great to hear - thank you!!
Helene says
Another beautiful cake
It’s absolutely lovely
I made 3 of your bakes today and all come out lovely
Love the flours you are using
And nothing is dry or crumbly
like so many of my past gf bakes of other sites
Got the soda bread in the oven now
Also have a big list what I want to make
So glad I found you
Many thanks
❤️❤️❤️
Georgina Hartley says
Hi Helene - I'm happy you found me too, thank you for your feedback!!
Annie says
This week’s cake bake was this quite simple recipe. I used 4 smallish duck eggs instead of chicken eggs but kept everything else the same. The cake was really easy to make and is a delicious, well-risen cake with a lovely texture. Thank you.
Georgina Hartley says
Such a pleasure. I bet the duck eggs added a lovely richness!
Lynne says
I have 2 questions:
1. Can this be baked as cupcakes?
2. How many large eggs would be correct to use? Medium eggs are nearly impossible to find where I live here in Los Angeles.
Thankfully, I don't have the need to do gluten free, but some of your recipes, such as this one, sound so good!
Georgina Hartley says
Hi Lynne, you could bake as cupcakes and they would taste good. However, Madeira Cakes are more dense than your regular vanilla cake so the cupcakes will follow suit. I would recommend these Gluten-Free Fairy Cakes for a cupcake recipe as they are a little lighter. Medium eggs are roughly 50g each and large eggs are roughly 57g each. If you can't find medium eggs then use large eggs (but the smallest you can find) - your cake will just be a little richer but should work as well.