This is a variation on my vegan parkin recipe - simply substituting gluten-free flour for the wholemeal and increasing the baking powder slightly:
My son was well pleased - he always has a problem with the gluten in ordinary cakes.
100g porridge oats
100g gluten-free flour (I used Sainsbury's white bread flour - that's all I had in)
3 tsps baking powder
4 tsps ground ginger
1 tsp mixed spice
100g sugar
80g vegetable oil
220g lukewarm water
100g blackstrap molasses - warmed and added after the oil and water
Mix the dry ingredients (only sieving the baking powder), then add the oil, the water and the molasses.
Stir with a spoon and whisk until smooth, then pour into a 8" cake tin. I used this star-shaped silicon cake mold which is 9" across between the points, and 6.5" across the middle and it's 1.5" deep.
Just before baking... |
And just after baking |
Bake for about 40 minutes at 175C - and it's done when a skewer comes out clean.
Apart from being a bit lighter than the one made with wheat flour, it was indistinguishable - the combination of the ginger and molasses along with the porridge oats make this a truly memorable cake.
My son was well pleased - he always has a problem with the gluten in ordinary cakes.
I've since tried it with Dove's GF brown flour, and it seems to be a little heavier than the white GF flour - which is closer to the original, I think.
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