Gluten Free Cakes Made Easy

Baking Made Easy Gluten Free Cake & Biscuit Mix
Bin Inn's Baking Made Easy Gluten Free Cake & Biscuit Mix is such a versatile mix, it can be used to bake gluten free biscuits, gluten free cakes, gluten free slices, gluten free muffins and even gluten free desserts. Bin Inn's Baking Made Easy Gluten Free Cake & Biscuit Mix is exclusive to Bin Inn stores.

Gluten Free & Dairy Free Carrot Cake

320g Baking Made Easy Gluten Free Cake and Biscuit Mix
3 Eggs
½ Cup Cooking Oil
1 ½ to 2 Cups raw sugar (use the 2 cups if you like a sweet cake)
2 tsps Vanilla Essence
3 Cups (350g) Grated Carrot
1 Cup Desiccated Coconut
2 tsps Baking Soda
2 tsps Gluten Free Baking Powder
2 tsps Cinnamon
½ Cup apple juice (or water if you prefer. If you use water, use the full 2 cups of raw sugar!)

Whisk the eggs, oil, sugar and vanilla essence together thoroughly, in a large bowl. Add grated carrots and fold in gently. Add all dry ingredients and mix, adding the juice or water as you go. If the mix looks too wet, don't add the last 1 or 2 tsp of liquid - it can vary with the type of carrots you use. You will need either a 25cm square tin, or a glass baking dish 20x30cm or similar. Pour the mix into a paper lined tin or a greased and floured glass baking dish. To flour dish, use a little extra of the Baking Made Easy Gluten Free Cake and Biscuit Mix. Bake at 180ºC for 45 - 60 minutes or until a skewer inserted into the cake comes out clean. Ice with lemon butter icing, cream cheese icing, or just dust with icing sugar before serving. This makes a large, family-sized cake.

Gluten Free Lemon & Sultana Cake

200g Baking Made Easy Gluten Free Cake and Biscuit Mix
150g Softened Butter
150g (2/3 Cup) Sugar
3 Eggs
3 level tsps Gluten Free Baking Powder
Grated Rind of 1 Small Lemon
½ Cup Sultanas
6 Tbsps Milk

Cream butter, sugar and lemon rind. Add eggs one at a time, beating well after each addition. Mix in dry ingredients and milk. Add sultanas and mix well. Bake in a lined, 23cm round cake tin at 180ºC for 45-60 minutes or until golden brown and firm. Leave to cool in cake tin for 5 - 10 minutes before removing to a wire cake rack. This is a versatile cake that is moist and keeps well. Can be adapted to other citrus flavours easily.

Gluten Free & Dairy Free Fruit Cake

350g Baking Made Easy Gluten Free Cake and Biscuit Mix
750g Dried Fruit Mix
400ml Gingerale (or just warm water if you prefer)
4 level tsps Gluten Free Baking Powder
1 tsp Mixed Spice
3 Beaten Eggs

Soak the fruit mix in the gingerale or water overnight. Add the beaten eggs, Baking Made Easy Gluten Free Cake and Biscuit Mix, baking powder and mixed spice. Mix well and transfer to a paper-lined 23cm round cake tin. Bake for one and a half hours at 160ºC - 170ºC, or until a skewer inserted into the cake comes out clean. There is also no added sugar in this delicious fruit cake.

Gluten Free Mocha Almond Cake

1 Cup (160g) Baking Made Easy Gluten Free Cake and Biscuit Mix
1 Tbsp Dry Instant Coffee Powder
½ Cup (125ml) Boiling Water
½ Cup (35g) Cocoa Powder
90g Butter
1 Cup Castor Sugar
2 tsps Vanilla Essence
2 Eggs, separated
½ Cup (80g) Ground Almonds
½ Cup (60g) Sour Cream
2 level tsps Gluten Free Baking Powder
Mocha Icing
1 ½ Cups (240g) Gluten Free Icing Sugar
1 Tbsp Cocoa Powder
60g Butter
2 tsps Dry Instant Coffee Powder
1 ½ Tbsps Boiling Water

Preheat oven to 180ºC. Grease a 20cm round cake tin and line base. Dissolve instant coffee powder in boiling water then stir in sifted cocoa. Beat butter, vanilla essence and sugar in a bowl with mixer until light and fluffy. Add egg yokes and mix. Stir in sour cream, ground almonds, sifted Baking Made Easy Gluten Free Cake and Biscuit Mix, baking powder and cocoa mixture. Beat egg whites until soft peaks form and fold into cake mixture. Spread into the prepared cake tin and bake for 50 minutes or until the cake is firm and a skewer comes out clean. Leave to stand for 3 minutes in cake tin before turning onto a wire rack. This cake has a rich coffee flavour with excellent keeping quality.

Mocha Icing
Sift icing sugar and cocoa. Dissolve the instant coffee powder in boiling water. Add butter and stir until smooth. Mix with the icing sugar and cocoa. You may need to microwave or otherwise heat the butter, water and coffee before adding it to the sugar and cocoa to make sure everything dissolves.

Gluten Free Butterscotch Cake

1 ½ Cups (240g) Baking Made Easy Gluten Free Cake and Biscuit Mix
2 Eggs
¾ Cup Brown Sugar
120g Softened Butter
1 Tbsp Golden Syrup
1 tsp Vanilla Essence
3 level tsps Gluten Free Baking Powder
½ tsp Cinnamon
¾ Cup Milk
Extra Cinnamon and Sugar (to sprinkle on top)

Cream butter, sugar, golden syrup and vanilla essence. Beat in the eggs, one at a time, mixing well after each addition. Add the Baking Made Easy Gluten Free Cake and Biscuit Mix, baking powder and cinnamon along with the milk and blend thoroughly. Place in a paper lined 23cm round tin or similar. Sprinkle the top with a mixture of the extra cinnamon and sugar before placing in the oven. Bake at 180ºC for 45 - 60 minutes or until firm and golden brown and a skewer comes out clean.

Gluten Free Lemon Cake

1 ¼Cups Baking Made Easy Gluten Free Cake and Biscuit Mix
100g Softened Butter
¾ Cup Sugar
2 Eggs
¼ Cup Desiccated Coconut
3 level tsp Gluten Free Baking Powder
150ml Milk
2 tsp finely Grated Lemon Rind

Topping
¼ Cup Sugar
¼ Cup Lemon Juice

Grease and line with paper the bottom of a cake tin or preferably a loaf tin. Cream butter, sugar and lemon rind. Add eggs one at a time, beating well after each addition. Add dry ingredients then milk and mix well. Spread evenly in loaf tin. Bake at 180ºC for 45 - 60 minutes or until firm and golden brown. Immediately pour over the topping mixture of the lemon juice and sugar mix, while the cake is still hot. You may not want to use the full amount of topping - this is a matter of personal preference! Leave to cool in the loaf tin, then remove to a rack or plate.

Gluten Free Apple Cake

275g Baking Made Easy Gluten Free Cake and Biscuit Mix
100g Butter
3 Large Braeburn or Granny Smith Apples
Squeeze of Lemon Juice
¾ Cup (125g) Brown Sugar
2 Eggs
2 tsps Gluten Free Baking Powder
¼ Cup Plain Yoghurt

Topping
Sugar
Cinnamon

Preheat oven to 180ºC. Prepare a 23cm spring form cake pan with paper lining for the base. Melt the butter. Peel, core and slice the apples, toss them with a little lemon juice and set aside. Mix the brown sugar and eggs until very light in colour, then thoroughly beat in the melted butter, and stir in the apple slices. Mix in the Baking Made Easy Gluten Free Cake and Biscuit Mix, baking powder and yoghurt. Place tin and sprinkle with cinnamon and sugar mix. Bake for approximately 50 minutes or until a skewer comes out clean. Cool in the pan for a few minutes, then turn out onto a rack. This is a very nice, moist desert cake, best served warm on the day of making. Ideal with whipped cream, as a pudding.

Gluten Free & Dairy Free Chocolate Cake

360g Baking Made Easy Gluten Free Cake and Biscuit Mix
½ Cup Cocoa
½ Cup Boiling Water
150g Dairy Free Margarine
1 ¼ Cups Sugar
1 tbsp Vanilla Essence
3 Eggs
3 level tsps Gluten Free Baking Powder
½ tsp Baking Soda
¾ Cup Soy Milk

Mix cocoa and boiling water and stir well. Leave to cool while you assemble the rest of the cake. Cream margarine and sugar with the vanilla essence. Add eggs one at a time, beating well after each addition. Add Baking Made Easy Gluten Free Cake and Biscuit Mix, baking powder and baking soda along with milk, and mix well. Add cocoa mix and blend thoroughly. Bake in a lined 25cm round cake tine or 20x30cm greased and "floured" glass baking dish for 45-60 minutes at 180ºC, or until a skewer comes out clean. To "flour" dish use extra Baking Made Easy Gluten Free Cake and Biscuit Mix. Serve cake either dusted with icing sugar or with peppermint flavoured icing (check that your icing sugar has maize cornflour in it rather than wheaten cornflour. Be careful with the breed of soy milk you use, because some of them have barley in them, and some have wheat maltodextrin. Whether you can tolerate these or not depends on your individual sensitivity. This recipe can also be made into about 20 muffins.

Gluten Free Boiled Christmas Cake

250g Baking Made Easy Gluten Free Cake and Biscuit Mix
450g Dried Fruit Mix
150g Butter
150g Sugar
1 tsp Mixed Spice
1 tsp Baking Soda
1 x 430g tin crushed pineapple, with its juice
Pinch Of Salt
3 Eggs
100g Ground Almonds
2 ½ tsps Gluten Free Baking Powder

Put the dried fruit, butter, sugar, mixed spice and baking soda in a large saucepan. Add the tin of crushed pineapple, and bring to the boil, stirring constantly with a wooden spoon. Boil for the three minutes over moderate heat, stirring throughout. Remove this mixture from the heat and cool. You can either stand it in the sink in cold water if you're in a hurry or leave it covered overnight if you're not. Pre-heat the oven to 160ºC. Add the Baking Made Easy Gluten Free Cake and Biscuit Mix, ground almonds, salt and baking powder, and mix in the lightly whisked eggs. Stir well, then place in a paper-lined 23cm round cake tin and cook for 1 ¾ to 2 hours, until a skewer inserted into the cake comes out clean. Leave to cool in the cake tin.

Gluten Free Christmas Cake

3 cups (480g) Baking Made Easy Gluten Free Cake and Biscuit Mix
225g Butter
1 Cup sugar
Grated Rind Of One Lemon
1 tsp Vanilla Essence
1 tsp Cinnamon
1 tsp Ground Ginger
1 tsp Mixed Spice
1 tsp Gluten Free Baking Powder
½ tsp Nutmeg
6 Eggs
1.5kg Dried Fruit Mix fruit
1 Cup Drained Crushed Pineapple
Sliced Almonds (to decorate)
¼ Cup sherry, brandy or your favourite liqueur to pour over the hot cake (optional)

Line a 25cm round tin with greaseproof paper (sides and base). Mix Baking Made Easy Gluten Free Cake and Biscuit Mix, baking powder, cinnamon, ground ginger and mixed spice in a container and set to one side. Cream butter, sugar, lemon rind and vanilla essence. Add eggs, one at a time, beating well after each addition and adding a little of the Baking Made Easy Gluten Free Cake and Biscuit Mix each time to prevent the mix curdling. Mix the dried fruit and pineapple in a large bowl and add with the dry mix to the butter mix. Mix well with a spoon, press into the prepared cake tin and brush the top with water. Decorate with sliced almonds. Bake at 150ºC for 1 ½ hours, then turn the heat down to 130ºC for a further 2 hours or until a skewer comes out clean. Pour brandy, sherry or liqueur over hot cake (optional). Allow cake to cool in tin. Store in a sealed container for several days before cutting. This is a light, fruity fruit cake with good keeping qualities.

Your Gluten Free Recipes
Email your favourite gluten free recipes using Bin Inn's Baking Made Easy Biscuit & Cake Mix to: glutenfree@bininn.co.nz

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