Basic wheat and gluten free cake mix

Basic wheat and gluten free cake mix


3 people made this

About this recipe: A lovely moist basic cake mix, loved by all my family and friends. The cake keeps well and freezes well for several weeks. You can add all sorts of different flavourings to make something different for all the family.

Basketcase Norfolk, England, UK

Makes: 1 (2 lb) loaf cake

  • Dry cake mix
  • 175g (6 oz) Doves Farm® gluten free self raising flour
  • 85g (3 oz) Doves Farm® rice flour
  • 150g (5 oz) caster sugar
  • 25g (1 oz) tapioca flour
  • 1 teaspoon xanthan gum
  • 1/2 teaspoon gluten free baking powder
  • 1 pinch of salt
  • 1 teaspoon ground cinnamon (optional)
  • Additions
  • 150g (5 oz) margarine
  • 2 large eggs, beaten
  • milk to mix
  • 1 eating apple – peeled, cored and chopped small
  • 6 to 8 glace cherries, chopped

Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

  1. For the dry cake mixture, combine all dry ingredients. Use immediately or store in an airtight container till needed.
  2. To bake:

  3. Set oven to 190 C / Gas 5. Grease a muffin tin, or a 900g (2 lb) loaf tin, or line with paper cases or parchment.
  4. Rub the margarine into the dry ingredients. Add the eggs, stir well, then add sufficient milk to make a soft dropping consistency. Add in the apple, glace cherries and/or any other additions. Tip the cake mixture into the prepared tin.
  5. Bake in the preheated oven for 20 minutes if making muffins; 55 minutes if making a loaf cake.


Be sure your mixture is not too dry, or the cake will end up very dry and crumbly. Add other flavouring after you have added the milk. You can add extracts, or other ingredients, such as: chopped dates, chopped nuts, blueberries, raspberries, mixed dried fruit, sultanas, raisins, chocolate chips, etc. I also sprinkle some sugar on the top before baking, this gives a nice crunchy texture to the cake.

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