Gluten-Free Vegan Orange Cake - Rhian's Recipes (2024)

FAQs

Why did my gluten-free cake turn out gummy? ›

Gluten-free baked goods often benefit from extra liquid to hydrate the flour blends, eliminate grittiness, and achieve a less dense or dry texture. However, it's very important to drive off this extra moisture during baking, or you'll wind up with a gummy texture.

Gluten-free flour blends don't have the same elasticity as flour containing gluten so often the cakes don't rise as much or will sink after rising. To combat the flat cake problem, I add ½ tsp of bicarbonate of soda to the recipe even when using a self-raising gluten-free flour blend.

After Googling I've found some things that may be the cause: Over mixed the batter (I thought I didn't but who knows) Didn't leave the milk+vinegar mixture long enough to curdle. I've also seen posts of people who recommend to add the vinegar right before your done with mixing.

If you don't use enough binding ingredients, your cake may crumble. Other factors include using too much flour, not enough liquid, or not enough fat in the batter. Overmixing, baking at too high of a temperature, or overbaking can also lead to a crumbly cake.

2 teaspoons of baking powder per cup of gluten-free flour is necessary to ensure proper leavening. Baking soda and buttermilk can be used to leaven instead of baking powder, but 1-1/8 teaspoon of cream of tartar should be added for each 1/2 teaspoon baking soda used.

Let Your Batters & Doughs Rest

We recommend covering your batters and doughs and letting them rest for at least half an hour. Note: This will also help batters become thicker and doughs to firm up.

Add extra liquid: Gluten-free flours tend to absorb more liquid than regular flour, so you may need to add more liquid to your recipes to compensate. This can help to keep your baked goods moist and prevent them from becoming dry and crumbly.

Gluten's elasticity allows batters and doughs to trap air released by leavening agents (yeast, baking powder, or baking soda), which is how they're able to rise. Without this protein, gluten-free baked goods have the potential to be grainy, dense, and crumbly, but they don't have to be!

The reason that you'll see apple cider vinegar or vinegar in a lot of vegan baked goods is because it helps with the leavening. It's an acid and it helps the cakes to rise.

Why do vegan cakes need vinegar? ›

I know it may seem strange to add vinegar to baked goods, but just think of it as a chemical reaction. The baking soda in your recipe needs a little acid to help it start reacting (bubbling). That's why recipes will call for things like lemon juice or buttermilk.

Ingredient Costs:Vegan cakes rely on alternative ingredients such as plant-based milk, egg substitutes, and non-dairy butter, which can be more expensive than their conventional counterparts. Ingredients like almond flour, coconut oil, or specialty vegan chocolate may also contribute to higher costs.

Dairy, whether it's milk or yogurt or sour cream, helps keep baked goods moist. It's also unfortunately not vegan. But don't skimp on the creamy stuff—it really helps to make a dense and luscious-textured pastry. Experiment with alt-milks, like almond milk.

Because the ingredients of vegan cakes contain fewer calories than those of regular cakes, you have a lower tendency to gain weight while eating them. However, this depends on your amount of consumption. Like any other thing, eat vegan cakes in moderation.

Gummy on the inside- bake for a longer time. Gluten free bread takes much longer than a regular loaf to bake and therefore a sticky crumb is generally the result of under baking. It is easy to see why this can happen, gluten free bread dough needs more moisture and is often difficult to knead with conventional methods.

Trimming Troubles: If the cake is only slightly gummy, consider trimming off the outer layer to remove any overly dense or undercooked portions. Moisture Management: Brush the trimmed cake with a simple syrup or flavored liquid to add moisture and enhance the cake's tenderness.

However, developing gluten past its ideal point makes cake tough, and may also cause it to rise too vigorously and then fall as it bakes, resulting in gummy streaks in its texture.