Fancy a piece of cake for breakfast? Why not? This gluten free morning glory cake recipe combines plenty of fruit and spices to create a healthy, hearty start to your busy day or relaxing weekend. It’s vegetarian friendly and suitable for people with gluten intolerance. In addition, if you are vegan, you can substitute the eggs for soya, almond or coconut milk.
It has been quite a while since I made this cake as my other half usually prefers my carrot cake or coconut cake. It’s good to try various flavours from time to time and have the variety of recipes to choose from. Talking abut recipes, I was lucky enough to grow up with a granny that was a cook. I learned most of the recipes from her and I will always remember and cherish those moments spent with her in the kitchen.
There are few variations of this delicious gluten free morning glory cake, but I’ll only list two, which I’ve personally tried and they turned out quite good. However, in the coming weeks, I’ll create separate recipes for those variations.
Date and ginger:Â replace the raisins with chopped dates and the ground cinnamon with ground ginger.
Apricot and orange: replace the raisins with chopped dried apricots. Reduce cinnamon to 1 teaspoon and add 1 teaspoon finely grated orange zest.
Store in an airtight container for up to 4 days.
Must try:Â Gluten Free Carrot Loaf Cake
“Add life to your days, not days to your life.”
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Gluten Free Morning Glory Cake
Equipment
- Food processor
Ingredients
- 3 Eggs (medium)
- 6 tbsp Maple syrup (substitute with honey, golden syrup or sugar)
- 75 g Dairy free unsalted butter (melted)
- 150 g Gluten free white flour
- 1 tbsp Gluten free baking powder
- 1 tbsp Ground cinnamon
- 1 tsp Vanilla extract
- 1 tsp Lemon juice
- ½ cup Raisins
- ½ cup Fresh pineapple (sliced into small cubes)
- Pinch of salt
Instructions
- Preheat the oven to 180°C~356°F. Then grease and line a baking tin. I used a rectangular tin.
- In a food processor, beat the eggs, maple syrup and melted butter. Then add the gluten free flour, baking powder, ground cinnamon, vanilla extract and the lemon juice. Pour in a large bowl. Then toss the raisins and the chopped pineapple, add a pinch of salt and mix well.
- Pour into the baking tray. Bake for about 40 minutes or until cooked when tested with a skewer.
- Remove the cake from the oven and allow it to cool down for 20 minutes.
- Enjoy!