This is another great wheat-free (also low FODMAP) idea from my friend Mary who gave me the recipe for Wheat-Free Rolls. She developed this recipe for her daughter’s wedding last summer. To make them extra special she added a teaspoon of Grand Marnier to each cake once cooked, but it’s lovely with just the orange glaze too. They were amazing, you would never know it was a wheat-free recipe. Using the almonds and oat flour give the cakes a lovely texture and flavour (see the above link on how to make your own oat flour). However the oat flour, ground almond and cocoa do contain moderate amounts of FODMAPs but divided between the 10 cakes the amount in each would be well within limits. There is quite a lot of butter and sugar in these so have them as a treat rather than an everyday snack and note that they freeze well so if you make a batch pop a few in the freezer.
For more baking ideas, have a look through my low FODMAP baking recipes.
- 175g caster sugar (with an extra tablespoon to make the orange glaze)
- 175g butter
- 3 medium eggs
- 80g gluten free self-raising flour (I used Doves Farm)
- 30g cocoa powder, sieved
- 30g ground almonds
- 30g oat flour
- 2 tablespoon of orange juice
- Grated zest of 1 orange
- (note that no extra raising agents are required)
- Preheat the oven to 180 degrees C (fan oven) and line a muffin tin with 10 cases
- Use a hand mixer to cream together the butter and sugar until light and pale
- Gradually add the eggs to the mix, beating continuously and adding a heaped tablespoon of the gluten free flour with the last egg to stop it curdling
- Add the remaining gluten free flour, cocoa powder, ground almond and oat flour and use a large metal spoon to fold the mixture together
- Divide the mixture between the 10 cases and bake in the oven for 20 minutes until golden, test by gently pressing a cake, if you leave a dent then put them back for another 5 minutes and check again, they should feel springy to touch
- Cool on a wire rack
- Meanwhile make the glaze by mixing a tablespoon of caster sugar, the orange juice and zest in a small saucepan, gently heat until the sugar has dissolved and allow the mixture to boil for a minute to thicken slightly
- Pierce the cakes several times with a skewer then drizzle over the orange glaze
Made these today and they are incredible! You’d never know they’re wheat free.
Thanks Charlotte, they are such a treat, I’m glad you enjoyed them!
If I only have plain flour how much baking power will I need
Hi Caroline, I would probably put half a teaspoon in however the plain gluten free flour probably doesn’t have added xantham gum unlike the self raising so the texture could be affected. I know when Mary was testing this recipe she was making it without any additional gf self raising flour and although they tasted great the middle was always a but sunken. I wonder if that might happen with the plain flour? Hope you enjoy the recipe, Louisa