This is an amazing gluten free and egg free blueberry fruit cake recipe.
Chef gives this blueberry cake recipe a funky twist to it - a crispy sugar coating topping with a hint of cinnamon.
This is a moist cake that has fantastic flavour, no one would know it was a gluten and egg free cake recipe.
Although the cake has a crunchy sugar coated topping the cake itself is not overly sweet at all, because the cake uses some sour flavours like plain yogurt and cornmeal flour the sweetness of the sugar is not as intense as other cakes but sweet enough.
It is so nice to eat into the soft moist centre of the cake and then bite into the top piece afterwards as though you have saved the sweet crispy layer as an extra treat that the cake provides for your delight.
The aroma of the cake as it bakes in the oven is lovely.
Chefs blueberry cake did not last long and there was soon only a few crumbs left on the plate.
Ingredients for gluten free blueberry fruit cake
4oz Blueberries
3ozRice flour
2oz Fine yellow cornmeal flour (fine polenta)
4oz Margarine
5oz Caster sugar
1 Vanilla pod
1/2 tsp Vanilla essence
2 Tbsp Ground flax seed
2oz Raisins
2oz Sultanas
1 tsp Xanthan gum
1oz Corn starch
1+1/2 tsp Baking powder
1/4 tsp Aniseed powder
1/4 tsp Cinnamon powder
Pinch salt
1oz Caster sugar
3 Heaped Tbsp Plain yogurt
Hot water
Sugar topping ingredients
3 heaped Tbsp caster sugar
1/4 tsp Cinnamon powder
Take a bite into a piece of Chefs tasty moist blueberry cake, then bite into the sugar coating topping for a delightful crunchy taste of extra sweetness.
See the crispy topping of the blueberry cake.
Lightly crack the topping of the cake to indulge in the moist blueberry treat beneath.
3ozRice flour
2oz Fine yellow cornmeal flour (fine polenta)
4oz Margarine
5oz Caster sugar
1 Vanilla pod
1/2 tsp Vanilla essence
2 Tbsp Ground flax seed
2oz Raisins
2oz Sultanas
1 tsp Xanthan gum
1oz Corn starch
1+1/2 tsp Baking powder
1/4 tsp Aniseed powder
1/4 tsp Cinnamon powder
Pinch salt
1oz Caster sugar
3 Heaped Tbsp Plain yogurt
Hot water
Sugar topping ingredients
3 heaped Tbsp caster sugar
1/4 tsp Cinnamon powder
Take a bite into a piece of Chefs tasty moist blueberry cake, then bite into the sugar coating topping for a delightful crunchy taste of extra sweetness.
See the crispy topping of the blueberry cake.
Lightly crack the topping of the cake to indulge in the moist blueberry treat beneath.
How to make a gluten free blueberry fruit cake
Soak the sultanas and raisins in enough water to just slightly cover the fruit with 1/4 tsp vanilla essence.
Cream together 5oz sugar and margarine vanilla seeds.
Add rice flour, cornmeal flour, corn starch, cinnamon, aniseed, salt, baking powder,. Mix dry ingredients into the margarine to form a pastry like dough.
Add rice flour, cornmeal flour, corn starch, cinnamon, aniseed, salt, baking powder,. Mix dry ingredients into the margarine to form a pastry like dough.
Add the blueberries, drain the sultanas and raisins keeping the water to the side.
Add raisins to the mixer with the 1 ounce of sugar 3 level tablespoons of the fruit water and yogurt - mix carefully but well.
Add ground flax seed and a mix gently but well.
Pour into a greased and floured cake tin.
Place into a hot oven at gas mark 6 for 50-60 minutes or until a skewer comes out of the cake completely clean, switch off the oven and let the cake sit for 15 minutes.
Remove the cake from the oven.
Leave to cool for 5 minutes in the tin then carefully remove and place onto a wire rack to cool completely.
How to make hard sugar cake topping
Place the sugar and cinnamon into a small pan.
Place the sugar and cinnamon into a small pan.
On a low to medium heat warm up the sugar.
The sugar will clump together and melt - stir.
Keep stiring the sugar until all lumps have melted away.
Pour immediately on top of the cake and spread instantly with the back of a spoon.
The melted sugar drys very fast so as quick as possible.
It is a good idea to use a spoon to pour the melted sugar onto different parts of the cake to make sure there is enough to spread before it drys.
Sprinkle the blueberry cake with caster sugar.
Lightly crack the top of the cake and slice into sections.
Enjoy Chef Jeenas gluten free blueberry fruit cake recipe.
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19 comments:
Another beautiful recipe! I bet those blueberries explode when you bite into this cake! YUM!
You have the best gluten free recipes. Great cake.
Fantastic! That's a droolworthy cake!
Cheers,
Rosa
Love those blueberries,definitely a low cal. cake minus the eggs:)
Awesome cake Jeena! Looks so delicious n moist! Love the topping you gave to it!
Oh thats looking so moist and yummy jeena.. u r great baker love the photos and instructions u give.
OMG jeena..you rock..love the blueberry cake, looks sooo moist and delicious..loved the sugary topping..m sure gonna try this one :)
The blueberries in the cake look so juicy...this is a very tempting cake :)
I love the melted sugar coating on top of it. looks delish and colorful with berries.
I just made a gorgeous blueberry cake as well. Yours looks delicious as usual!
Hi Chef Jeena! Really enjoy your gluten free recipes. I don't have a scale - and wondered could you post measurements for the blueberry cake?
It looks absolutely divine. Thanks for all of your wonderful recipes!
Ina From the Westcoast, B.C.
amazing.. yum yum
Thank you so much everyone.
Hi Ina, what kind of scales do you have? can you weigh in grams?
the cake just looks fabulous. Hard to believe that it is gluten and egg free!
Hi Jeena - looks fab, and I really want to make it (and eat it, of course!).
One question - how vital are the flax seeds? Can I leave them out?
Hi forkfullofspaghetti,
Because the blueberry cake recipe is gluten and egg free, using ground flax seeds helps to bind and stick the cake together.
If you mix 2 spoonfuls of ground flax with 4 spoons of hot water you will see that it stretches and has a very glue like consistancy. This means it is fabulous for replacing eggs and gluten.
So yes you need to use the flax seeds in this recipe.
Thanks, Jeena. :-)
Hi Chef Jeena: I have been thinking of buying a scale, but don't have one yet - I measure by cups and tsp., tblsp. only. Until I get a scale do you know what the conversions would be for your blueberry cake? Also, what kind or brand of scale would you recommend?
Thanks so much! Ina from the Westcoast
Hi Ina,
I am not sure whether changing my measurements into cups would work because cups seem to vary from country to country. I would wait until you have some scales.
Any brand of scales will work the scales do not need to be expensive.
Thanks.
I love this recipe. If I try this, I'll probably regret it due to my blueberry grin from hiding away in a closet and eating the better part of the whole cake. Ok - I'll share some with Shane since he has to avoid gluten as well.
The pictures make this so tempting.
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