It’s a bit of a miracle that I found the time BUT I made this Gluten Free Spiced Maple Tea Cake this week! For those that follow me on Instagram, you will have seen 6 weeks ago today I gave birth to a precious baby girl Lyla. As I’m sure you could imagine everything has taken a back seat while I’ve been getting to know my daughter and settling back at home.
I’m slowly getting some free time now though, so along with much needed sleep I plan to get back to baking and sharing new recipes with you all. So today I’ve kick started my blog again by sharing this Gluten Free Spiced Maple Tea Cake.
A special mention to food blogger Tutti Dolci’s for the original recipe I then modified to make gluten free!
Thanks for stopping by,
- 1½ cups gluten free plain flour
- 1 teaspoon cinnamon
- ¼ teaspoon ginger
- ¼ teaspoon nutmeg
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 60 g unsalted butter, softened
- ¾ cup sugar
- ¼ cup maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- ¼ cup plain yogurt
- ⅔ cup buttermilk
- 15 g unsalted butter, melted
- 2 tablespoon maple syrup
- ⅛ teaspoon salt
- 1 cup icing sugar, sifted
- 1 tablespoon milk
- ¼ teaspoon vanilla extract
Preheat oven to 170°C and line a loaf pan with baking paper, leaving a 2 inch overhang around the edges.
Combine yogurt and buttermilk in a small bowl and set aside. Then whisk together flour, cinnamon, ginger, nutmeg, baking powder, baking soda, and salt in a medium bowl and set aside.
Using a stand mixer beat butter, sugar, and maple syrup at medium speed until light and fluffy, then beat in egg and vanilla.
Reduce speed to low and add half of the flour mixture, beating just to combine. Then add the yogurt mixture and finish with the remaining flour mixture.
Pour cake batter into the loaf pan and bake for approximately 45 minutes or until a toothpick/skewer inserted in the centre comes out clean.
Cool cake on a wire rack for 10 minutes before cooling completely on wire rack.
Whisk together the melted butter, maple syrup and salt in a small bowl then whisk in icing sugar, milk, and vanilla until smooth.
Using a spatula spread icing over the cake as desired and set aside for icing to set before serving.
Cake keeps for a maximum of 3 days.