I was at the supermarket recently looking at all the different baking trays and tins and couldn’t resist picking up a ‘Bundt’/ring cake tin. I had never owned one before but had lots of idea for what I could make with it and thought it would be a little bit different and more interesting than a normal round cake.
Being coeliac we can’t easily go and grab a doughnut, however with this bundt tin you can create your own gluten free doughnut sponge cake! I couldn’t get the idea out of my head of recreating the look of a traditional, ‘The Simpsons-esque’ doughnut in cake form. So here you have my recipe to make your own gluten free doughnut cake with sprinkles to boot!
Something I’m not sure that everyone realises is that not all cake sprinkles are gluten free as quite a few cake decorations have wheat in them so before you pick one up without thinking definitely have a quick look. The ones I have used for this cake are from Asda and are gluten free, if not there are sprinkles available online that are gluten free.
This cake is perfect to make for any occasion and with a vanilla sponge cake should keep everyone happy!
I mean, what could be better than a cake disguised as a doughnut?!
Ingredients
For the sponge:
-225g caster sugar
-225g unsalted butter (softened) + extra for greasing the tin
-4 large eggs
-1 tsp vanilla extract
-250g gluten free self raising flour
-1tsp baking powder
For the decoration:
-275g-325g icing sugar (approx)
-Water
-Natural pink food colouring
-Sprinkles (I used Asda’s as these are definitely gluten free)
Method
-Preheat the oven to 170c and grease the tin (I used a 20cm ring tin) thoroughly with melted butter. Make sure you get the butter everywhere as if the tin is not properly greased the cake may stick to the tin.
-Beat together the sugar, eggs and vanilla extract until combined and smooth.
-Add the butter, flour and the baking powder and beat together again until all the ingredients are combined together and the batter is totally smooth with no lumps.
-Pour the mixture into the ring tin making sure that it is spread as evenly as possible, tap onto the worktop so try and make sure it fills every bit of the tin.
-Bake in the centre of the oven for 40 minutes, keep an eye and if you see the sponge begin to crack, lower the temperature of the oven slightly. Ultimately this will be the bottom of the cake so a little crack will not ruin the overall look of the cake.
-Check if the sponge is done by putting a matchstick into the sponge and check that it comes out clean. If it does, take it out of the oven and leave it to cool for in the tin for short while and then gently turn over and tip out onto a cooling rack and leave to cool completely.
-Mix together the icing sugar, food colouring and water until it becomes a thick consistency suitable to pour down the cake.
-Cover the cake by pouring the icing along the top edge and letting it fall naturally down the sides of the sponge. Leave to set slightly before repeating until you have a cake that is covered to your liking and you are unable to see the top of the cake.
-Once the icing has slightly set, decorate the cake in gluten free sprinkles so that your cake transforms into a supersized delicious gluten free doughnut.
