This Gluten Free Spiced Beer Cake (Low FODMAP) is incredibly delicate and moist, especially for a gluten free cake.
If you like gingerbread biscuits, then you will LOVE this cake filled with aromatic spices!
Recipe is from a Polish Natchniona. pl website and slightly modified. I think that using the beer in this recipe was a great idea. It adds a specific aroma to it and in the same time the ginger cake is much more moist.
In a Low FODMAP diet we cannot have all of the dried fruit or nuts, some in limited amounts. This is why I just added raisins (in a smaller then maximum amount per portion) and a walnuts.
CHRISTMAS GLUTEN FREE CAKE WITH BEER,
SPICES, RAISINS AND WALNUTS (Low FODMAP)
Is a great alternative for a classic Polish Christmas spiced cake (“piernik”), normally based on a wheat flour. My Mum bakes one every single year for Christmas. This gluten free one, I have to say, maybe is not better from the classic, but surely it is different, because it’s much more delicate and fluffy from more dense classic.
Also preparing is fairly easy, find out yourself reading the recipe below. You will need a blender, so you better take it out of the cupboard now!
Recipe is:
gluten and lactose free
egg free
Low FODMAP
Have you tried our Christmas recipe for a Gluten Free Vanilla Cheesecake yet?
If not, then click on the lovely picture below ↓↓↓
Or maybe you want to try other spiced goodies?
Try the gingerbread biscuits, we have two recipes on the blog:
This recipe has been approved by a Low FODMAP dietitian, Evelyn Toner. Find interesting articles about Nutrition, IBS and FODMAP on her blog.
INGREDIENTS FOR A GLUTEN FREE SPICED BEER CAKE (Low FODMAP):
100 g porridge oats flour
100 g millet flour
70 g potato starch flour
1,5 tsp of baking powder (a gluten free baking powder for people with coeliac disease)
1 tsp baking soda
2 tsp of cinnamon
2 tsp of mixed spice
1 tsp ginger powder
75 g black treacle
70 g brown sugar
1 cup of beer (gluten free beer for people with coeliac disease)
¾ cup vegetable oil
2 unripe bananas
100 g raisins
70 g walnuts
A handful of *candied peel, homemade, with icing sugar and little water for icing.
INSTRUCTIONS TO MAKE A GLUTEN FREE SPICED BEER CAKE (Low FODMAP) – 10 portions.
Preheat the oven to 180 degrees C.
Take a bread rectangle tin, butter it and sprinkle with a gluten free flour, for example the millet flour, so the cake won’t stick.
Sieve all flours into a large mixing bowl, mix with a baking powder, baking soda and spices (cinnamon, mixed spice and ginger).
Place the bananas, black treacle, sugar, oil and beer in a blender. Blend thoroughly. Pour it into the mixing bowl with flours and the rest of ingredients. Leave for 5-10 minutes so the mix will have time to thicken.
I use a Kenwood food processor and blender, very similar to the one below:
In the end add the raisins and crushed walnuts, mix all again and place all the batter in a prepared rectangular bread baking tin.
Bake for around 45 minutes, but in the end of baking check if a skewer place in the middle of the cake comes out clean. If it is clean, the cake is ready, if it is sticky, add few minutes and check again. You need to do this to avoid drying out the cake.
Leave the cake too cool. Gently turn it up side down on a platter or a board.
Prepare the icing. Mix the icing sugar with a tiny bit of water (or lemon juice) and add a handful of prepared earlier *candied peel. Pour the icing on top of the cake and watch it pour down the sides.
Enjoy!
*How to prepare a tasty, versatile candied peel?
I made the candied peel so many times that I don’t really measure it. I estimate the ingredients.
First, I peel 3-4 oranges and 1-2 lemons with a vegetable peeler (usually it gives a thinner peel the just peeling with a knife). This Recipe is for a bigger quantity then you need for the beer cake. Don’t worry, because you can keep ready candied peel for weeks in a fridge and if you simmer them for longer, then even in a room temperature.
Peel stripes need to be chopped in a small dice. I place them in a small non stick pot with enough water just to cover them. Bring them to the boil, lower the heat and simmer for about 10 minutes. Then add two handfuls of sugar. Simmer it again. They need at least 7-10 minutes simmering with sugar, until the consistency thickens. If you boil it even longer, most of the liquid will evaporate and you will be left with crystallised candied peel pieces, more crunchy then chewy. So it is up to you how long to simmer the orange peel for.
What can you use the candied peel for?
- lots of cakes, for example enriched sweet dough, sweet buns, lemon cake, orange cake, ginger spiced cake, many Christmas cakes etc.
- for placing inside the cake as well and with icing on top; as a decoration for Christmas, Easter cakes and other.
To find other DESSERT RECIPES, click on the collage picture below ↓↓↓
For the same DESSERT recipes, but in POLISH, go to the Przepisy Low FODMAP blog.
Gluten Free Spiced Beer Cake (Low FODMAP)
Equipment
- large mixing bowl
- blender
- rectangle bread tin
Ingredients
- 100 g porridge oats flour
- 100 g millet flour
- 70 g potato starch flour
- 1,5 tsp of baking powder a gluten free baking powder for people with coeliac disease
- 1 tsp baking soda
- 2 tsp of cinnamon
- 2 tsp of mixed spice
- 1 tsp ginger powder
- 75 g black treacle
- 70 g brown sugar
- 1 cup of beer gluten free beer for people with coeliac disease
- ¾ cup vegetable oil
- 2 unripe bananas
- 100 g raisins
- 70 g walnuts
- A handful of *candied peel homemade, with icing sugar and little water for icing.
Instructions
- Preheat the oven to 180 degrees C.
- Take a bread rectangle tin, butter it and sprinkle with a gluten free flour, for example the millet flour, so the cake won't stick.
- Sieve all flours into a large mixing bowl, mix with a baking powder, baking soda and spices (cinnamon, mixed spice and ginger).
- Place the bananas, black treacle, sugar, oil and beer in a blender. Blend thoroughly. Pour it into the mixing bowl with flours and the rest of ingredients. Leave for 5-10 minutes so the mix will have time to thicken.
- In the end add the raisins and crushed walnuts, mix all again and place all the batter in a prepared rectangular bread baking tin.
- Bake for around 45 minutes, but in the end of baking check if a skewer place in the middle of the cake comes out clean. If it is clean, the cake is ready, if it is sticky, add few minutes and check again. You need to do this to avoid drying out the cake.
- Leave the cake too cool. Gently turn it up side down on a platter or a board.
- Prepare the icing. Mix the icing sugar with a tiny bit of water (or lemon juice) and add a handful of prepared earlier *candied peel. Pour the icing on top of the cake and watch it pour down the sides.
- Enjoy!
Christmas Spiced Cake gluten free
If you wish to view this recipe in Polish, please click on this logo below:
