I am so excited about this recipe! As I am slowly eating a second slice of this gluten free cake, I still can’t believe that it tastes just like regular, everyday gluten/wheat based cake. So good! I am so happy about this cake: the flavor, the texture, the softness! And, because I am the only gluten-intolerant person in my house right now, this gives me an excuse to keep this cake all to myself. 🙂 Please meat Gluten Free Peach Yogurt Cake, made without any gums, using gluten-free (and gum-free) multi-purpose flour (King Arthur brand), and Greek yogurt:
I have done so much research before making this cake. I spent hours learning what would be the best way to make a gluten-free cake that has a nice texture, a cake that rises during baking, is moderately moist (not crumbly or gummy), and, finally, I did not want to use any gums. I have achieved all of that in this cake:
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This recipe uses King Arthur gluten-free multi-purpose flour (mixture of rice flour, tapioca starch, etc.). This flour is xanthan gum free, it doesn’t have any gums. Make sure not to confuse King Arthur gluten-free multi-purpose flour with King Arthur gluten-free baking mix (which does have gums).
My research has shown that chia seeds can be successfully used in gluten free baking as a binding agent (as opposed to using gums to bind the ingredients in the cake). For this recipe, I have combined 1 teaspoon of chia seeds with 3 tablespoons of hot water to form a gel-like slurry, which I then added to mix with the wet ingredients. I have also used both baking powder and baking soda. The cake has risen beautifully!
I love the texture of this cake, and peaches add just the right amount of moisture.
Preheat oven to 375°F with rack in middle. Line the bottom of a 9x3-inch springform pan with parchment paper. Grease the side of the pan with butter or cooking spray.
Combine flour, baking powder, baking soda together in a medium bowl.
In a small bowl, combine 1 teaspoon chia seeds and 3 teaspoons hot boiling water. Mix and let it sit for a couple of minutes until a slurry forms.
In a separate bowl, beat butter and sugar until light and fluffy. Add vanilla and 2 eggs and continue beating until very creamy and light in color. Add chia seeds slurry and beat to combine. Add greek yogurt and beat to combine.
Keeping the mixer speed low, mix in the combined dry ingredients from step 2 into the wet ingredients, in 3 separate batches until all incorporated.
Transfer the cake batter to the springform pan. Place sliced peaches evenly on top, reserving about 10 slices.
Bake until cake turns golden, and the tester comes out clean, about 20 to 35 minutes, depending on your oven. 15-20 minutes into baking, when the cake rises but is still not browned on top, carefully take it out the oven and carefully arrange the reserved 10 peach slices on top. Return to the oven and bake for 5 to 15 more minutes.
When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand under the cake, between the parchment paper and the bottom portion of the springform pan and move the cake with the parchment paper attached to its bottom onto a cake plate easily.