Baking A Gluten-Free Cake? Follow These Pro Tips

Even professional bakers can look down on gluten-free sweets, particularly birthday cakes. However, gluten-free cakes are just as tasty as regular ones, despite the negative perception. It's simple chemistry, and if you get the proportions right, you can make a cake that tastes just as good as the store-bought variety—if not better. 

Cakes made without gluten tend to be drier, crumblier, and have an unpleasant aftertaste, therefore the negative reputation is well-deserved. You may make a gluten-free cake by following our recipe below, but don't be afraid to get creative with our baking tips and tricks. 

Baking Time 

It's common for gluten-free cake recipes to call for longer baking times at lower temperatures than their wheat-based versions. Using a toothpick or cake tester, make sure the cakes are done when gluten-free cakes require an extra 30 minutes in the oven. It is advisable to use an oven thermometer because oven temperatures can differ between kitchens. To make sure the cakes bake evenly, put them in the middle of a hot oven. 


Adding more vanilla and/or spices helps mask the odd flavours that gluten-free flours sometimes give. Because gluten-free grains spoil more quickly, using fresh ingredients is also essential. 


Buy flour in smaller quantities and keep it in the fridge or freezer to keep it fresh for longer. You can get lift without gluten by using baking powder or buttermilk correctly when leavening. Cakes retain their crunchiness when they are moistened with pureed fruit, yoghurt, or sour cream. As a nutritional alternative, ground flaxseed is a good source of fibre. 

Right Texture 

Dairy products, such as cottage cheese or milk solids, may replicate the structure of gluten. You can also use moisture methods to fix textures that are dense and crumbly. To prevent gluten development, do not overmix or beat the dough. 

Use Substitutes 

Coconut oil, shortening, or silken tofu can stand in for butter. Eggs can be replaced with store-bought alternatives or flax seeds. You can substitute dairy milk with milk from coconuts, soy, rice, or nuts. A few alternatives to sugar include honey, maple syrup, and agave. 

Quick Fixes 

Since the gluten—the binding agent—is missing in action, mistakes are inevitable even with these suggestions. We can also take care of those: 

Tip 1 

Because of over-mixing, cold eggs, or soft fat, a cake mixture that seems curdled is probably not edible. To avoid curdling, make sure the eggs are at room temperature and add a teaspoon of flour before adding each egg. 

Tip 2 

If the oven is very hot, the cake's surface will cook before the inside can rise, leading to a cracked and shattered top. This problem might be fixed if the temperature is lowered. 

Tip 3

If a cake isn't cooked through, it could end up dense or even sink in the middle. Another reason batter becomes dense is when there isn't enough liquid. A longer baking time or the addition of liquid, such as fruit puree, can fix this. 

Tip 4 

Crumbly baked cake is a sign that further moisture is needed. For a softer texture, try increasing the amount of liquid ingredients like egg or oil. 

Tip 5 

A cake that sticks to the pan could be due to an ungreased or scratched baking tin. Rubbing the pan with butter or oil before pouring in the batter helps the cakes release cleanly. If a cake does stick, soaking the pan in cold water and rinsing with hot water may loosen it. Replacing a scratched or worn tin can also prevent sticking issues. Proper pre-greasing is key for easy cake removal.