Gluten Free Cake

A gluten-free cake that skips the gum-and-starch flour blends entirely, leaning instead on two whole-food flours. Almond meal keeps the crumb moist and gives it a gentle nuttiness, while coconut flour lends structure and a soft, cakey lift.

Coconut flour is thirsty, so the four eggs and the half cup of milk aren’t optional, they’re what keeps this cake from baking up dry and dense. Beat the eggs in one at a time so the batter stays smooth and emulsified.

Plain and lightly sweet, it’s built to be a canvas. The original cook nails the serving idea: a billow of whipped cream and a pile of fresh berries turn this humble bake into something dressed up. Naturally grain-free, no specialty flour required.

Chef Tips

• Don’t skimp on the eggs. They’re the structure here, standing in for the gluten that would normally hold the cake together.
• Let the batter sit a couple of minutes before baking. Coconut flour absorbs liquid slowly, and a short rest helps it thicken evenly.
• Check for doneness with a toothpick in the center. Grain-free cakes can look set on top while still wet inside.

Variations

• Fold in lemon zest or a little almond extract for a brighter, more aromatic cake.
• Add fresh or frozen berries to the batter for a fruit-studded version.
• Dust with powdered sugar or spread with a simple glaze instead of serving with cream.