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,
xoxo
- 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.