Gluten free cakes tend to be denser than cakes made with regular wheat flour for a few key reasons. The lack of gluten, a protein found in wheat, contributes to a denser, less airy texture in gluten free baked goods. Gluten helps give structure and rise to breads and cakes made with wheat flour. Additionally, the types of gluten free flours often used, like rice flour, tend to absorb more moisture which can add density. However, with the right recipe adjustments and ingredients, gluten free cakes can be just as light and fluffy as regular cakes.
What is gluten and what does it do in baking?
Gluten is a protein found in wheat, barley, and rye. When flour containing gluten is mixed with water, the gluten forms a stretchy network that gives structure and elasticity to baked goods. In cakes, this gluten network helps trap air bubbles as the cake bakes, allowing it to rise up light and fluffy. Gluten free flours lack this protein network, so they don’t effectively hold air and gain volume while baking.
Common gluten free flours absorb more moisture
Common gluten free flours like rice flour, tapioca flour, potato starch and cornstarch absorb more moisture compared to wheat flour. They have a higher hydration capacity. When baked, this extra moisture gets trapped in the structure of the cake, resulting in a denser crumb. Wheat flour absorbs less liquid, so cakes made with it end up lighter in texture.
Solutions for lighter, fluffier gluten free cakes
While gluten free cakes can be denser, there are several solutions that can help make them just as airy and light as traditional cakes:
- Use a blend of flours – Combining several gluten free flours like rice flour, tapioca flour, potato starch and cornstarch can help mimic the binding properties of gluten.
- Add xanthan gum or guar gum – These ingredients can add back structure to help trap air bubbles.
- Increase eggs and leavening – Extra eggs help give lift and extra baking powder or baking soda helps CO2 bubbles form for rise.
- Add extra liquid – More moisture keeps the batter from getting too dense and allows for more rise. But don’t overmix.
- Fold in whipped egg whites – Gently folding airy whipped egg whites into the batter at the end helps lighten the texture.
- Lower oven temperature – Baked gently at a lower temp, the middle can set before the edges harden to trap air better.
- Don’t overmix – Gentle mixing helps maintain air bubbles; overmixing deflates the batter.
- Check for doneness early – Gluten free cakes firm up faster; don’t overbake.
- Include moisture-locking ingredients – Things like oil, yogurt, sour cream, applesauce keep the cake tender.
- Let cool completely before frosting – Allows moisture to evenly distribute through the crumb.
Common gluten free flours and their properties
Here is an overview of several common gluten free flours and starches, along with their properties in baking:
| Gluten Free Flour/Starch | Description | Properties in Baking |
|---|---|---|
| Rice Flour | Ground from rice, often brown rice. Very absorbent. | Light, mild flavor. Absorbs liquid. Dense results. |
| Tapioca Flour | From the starchy root of the cassava plant. Also called tapioca starch. | Light, fluffy texture. Gives chew and structure. |
| Potato Starch | Starch extracted from potatoes, not the same as potato flour. | Provides binding, moisture and rise. Can be gummy. |
| Cornstarch | Finely ground corn; a very pure starch. | Neutral flavor. Helps lighten texture. |
| Almond Flour | Ground from almonds into a meal. High in fat and protein. | Dense, moist texture. Nutty flavor. |
| Coconut Flour | Made from dried, ground coconut meat. Highly absorbent. | Dense results, but provides structure. Coconut flavor. |
Example of a good gluten free cake recipe
Here is an example of a recipe for a light, fluffy gluten free vanilla cake:
Ingredients
- 1 1/4 cups tapioca flour
- 3/4 cup white rice flour
- 1/4 cup potato starch
- 1 1/2 teaspoons xanthan gum
- 1 1/4 cups granulated sugar
- 1 1/4 teaspoons baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup non-dairy milk
- 1/4 cup coconut oil, melted
- 2 teaspoons apple cider vinegar
- 1 tablespoon vanilla extract
- 3 egg whites, room temperature
Instructions
- Preheat oven to 350°F. Grease two 8-inch cake pans and line with parchment.
- In a medium bowl, whisk together the tapioca flour, rice flour, potato starch, xanthan gum, sugar, baking powder, baking soda and salt.
- In a separate large bowl, whisk together non-dairy milk, coconut oil, vinegar, and vanilla.
- Add the dry ingredients to the wet ingredients and mix just until combined. Do not overmix.
- In a stand mixer or with a hand mixer, beat the egg whites on high speed until stiff peaks form. Gently fold the egg whites into the batter in two batches.
- Evenly divide batter between the prepared cake pans. Bake for 30-35 minutes, until a toothpick comes out clean.
- Allow cakes to cool completely before frosting. Make sure cakes are level before stacking and frosting.
This recipe uses a blend of several gluten free flours along with starch, xanthan gum for binding, extra egg whites for lift, and enough liquid to keep the batter light. The result is a fluffy, moist gluten free cake.
Tips for modifying traditional cake recipes to be gluten free
If you have a favorite cake recipe that you want to modify to be gluten free, here are some tips:
- Substitute the wheat flour for a gluten free flour blend. You can mix your own by combining 2 parts flour (rice flour, almond flour etc), 2 parts starch (potato, cornstarch) and 1 part gum (xanthan, guar).
- Increase the leavening agents like baking powder and baking soda slightly, often by 1/4 to 1/2 teaspoon per cup of flour.
- Add approximately 1/4 cup additional liquid per cup of flour to account for absorbent gluten free flours.
- Replace milk with non-dairy milk if desired to make it dairy free as well.
- Swap butter for coconut oil or vegetable oil to avoid dairy.
- Include extra binding ingredients like eggs, yogurt or cream cheese.
- Stir in a fluffy ingredient at the end like whipped egg whites or whipped coconut cream.
- Check for doneness 5 minutes early as gluten free cakes set up faster.
- Allow to cool fully before frosting so moisture can absorb evenly.
With a few simple ingredient swaps and recipe adjustments, most traditional cake recipes can be made gluten free. Focus on maintain a light, fluffy batter and preventing overbaking.
Common reasons gluten free cakes turn out too dense
If you’ve made gluten free cakes that turn out heavy, gummy or overly dense, here are some of the common reasons why:
- Using only one flour – Rice flour alone can’t mimic wheat flour. Use flour blends.
- Not enough binding ingredients – Add xanthan gum, guar gum or more eggs.
- Too much moisture – Excess wetness causes dense results. Reduce liquids slightly.
- Incorrect leavening – Without enough baking powder or baking soda, there’s no lift.
- Overmixing – Vigorous, prolonged mixing deflates the batter.
- Pressing batter down – Don’t pack it into the pan; dollop lightly.
- Incorrect pan size – Allow for full rise by using recommended pan sizes.
- Baking at high temperature – Lower the oven 25°F for a gentle rise.
- Overbaking – Gluten free cakes overbake quickly. Check early.
- Cooling in pan – Let cool fully before removing cakes from pans.
- Heavy frosting – Weight of frosting compresses the crumb.
Pay attention to your ingredients, prep steps, baking times and temperatures, and cooling process to identify what might be causing too dense of a cake crumb. Adjust your recipe as needed.
Great alternatives to cake that are naturally gluten free
If you find gluten free cake baking to be too challenging, there are plenty of naturally gluten free dessert options to enjoy instead, including:
- Fruit crisps and crumbles
- Puddings and mousses
- Cookies – use almond, coconut or gluten free oat flour
- Brownies – look for recipes based on bean flour or cocoa powder
- Ice cream and sorbets
- Panna cotta
- Angel food cake – made with whipped egg whites and no flour
- Meringues
- Macarons – use almond flour
- Chocolate truffles
- Fruit pies with a gluten free crust – crumb toppings hide crust flaws
With an array of delicious gluten free dessert options, living without traditional cakes is certainly possible for those who follow a gluten free diet. There are lots of ways to satisfy that sweet tooth!
Conclusion
Gluten free cakes face challenges to achieve a light, tender crumb, but with the right blend of flours, binding ingredients and baking techniques, delicious gluten free cakes are certainly achievable. Key tips include using flour blends, adding xanthan or guar gum, increasing leavening and liquids, baking gently at a lower temperature, not overmixing, and allowing time to cool completely before frosting. With the strategies outlined above and a little trial and error, you can make gluten free cakes just as moist and fluffy as any traditional recipe.
