‘Thanks for the love’ gluten free cake recipe

I don’t normally blog more than once a day, but I promised this recipe if we hit 300 likers on facebook -we hit it and then some. So as promised, here is the recipe… gf sand cake

I originally got this recipe off the sahm website and in the past I used it a lot, because it’s very quick and a lovely cake, not too heavy and not too light. Today after school all the kids were complaining about the lack of snacks available (seriously kids, a container full of cookies, fruit bowl loaded and plenty of milk, make it work somehow!) but of course I got the mother guilts, and decided I’d whip up a cake for them. Even though my kids aren’t gluten intolerant, I’ve tried this year to reduce our wheat and refined sugar intake, and hubby is off gluten and refined sugar in a bid to clear up his psoriasis. So anyway, I headed over to this page which I shared on facebook last week, that helps convert old favourites to gluten free. Cutting a long story short, I don’t use a commercial premix gluten free flour because often they are full of potato flour and sometimes soy flour which we try to avoid also. Anyhoo, let’s get on with it!

‘Thanks for the love’ Gluten Free cake


150g (1 cup) Gluten Free Self Raising flour -The mix I used is:

  • 40g Millet flour
  • 20g Buckwheat flour
  • 45g corn flour (from corn, not wheat obviously)
  • 45g tapioca flour
  • 1 tsp baking powder

plus 1 tbs corn flour (original recipe also uses custard powder as an option if you use it)

3/4 cup coconut sugar (personally I found this too sweet, maybe drop it down to 1/2 cup if you aren’t used to very sweet desserts)

1/4 cup milk

125g softened butter

2 eggs

2 – 4 tbs chocolate chips  (or nuts or whatever you would like to add to it)



Put everything into a food processor or use electric hand beaters, and beat everything (except choc chips) together for 5 minutes. Stopping to scrape the sides of the bowl if necessary.

Stir choc chips through the mixture

Pour batter (resembles muffin batter – quite thick) into a loaf tin, or like I did – a brownie tray, and bake until golden brown and cooked through (check with a skewer) around 30mins in oven 180’C


Psst: If you haven’t already – head over and like the facebook page, or follow us via email, so that you don’t miss any of the recipes!

Thanks again for the love

Marianne x

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