This gluten free cake is perfect for Easter. It is not particularly fancy, but it’s packed full of flavor and the little hidden waterfalls of tangy lemon syrup are to die for.
By Rikke Oestergaard
Since I started eating gluten free, I haven’t really eaten cake like this. I find that gluten free recipes are often restricted to cookies, muffins or raw food, as it is hard to replace the wheat flour in bigger cakes. You cannot taste the potatoes at all, but they act as the moist and starchy element, and I’d go as far as argue that most people wouldn’t even notice that this cake was gluten-free. I will definetely use potatoes in baking like this again!
As any other recipe I create, most of the ingredients can easily be replaced to fit what you have access to. The lemons can technically be replaced by any other citrus fruit, just make sure to adjust the sugar amounts as it will be too sweet with for example oranges. If you do not have vanilla you can easily leave it out, or alternatively use fresh vanilla pods (I would have done, if I had any). The chestnut flour can also easily be replaced with only almond flour…this will probably make a bit of a lighter cake.
So – get this little beauty on your Easter menu, and prepare to welcome spring in a slice of cake!Print
As a Dane with an international outlook, Rikke's recipes covers every cuisine in the world, but with a classic, warming and clean Scandinavian twist. She cooks seasonal, organic and economical food, blogs at 02acres.com and believes she might have been born 50 years too late.