Madeira cake is a classic British sponge, traditionally baked with just flour, butter, sugar, and eggs, and served alongside a glass of Madeira wine (which is how it got its name). This gluten-free version uses a blend of rice flour and almond flour to create the same tight crumb, golden crust, and buttery richness as the original, without any grittiness or dryness. It’s a straightforward, reliable bake that works beautifully for afternoon tea or as a base for trifles and other desserts.
Ingredients
- 1 cup (225 g) unsalted butter, softened, plus extra for greasing
- 1 cup (200 g) granulated sugar
- 4 large eggs, at room temperature
- 1 ½ cups (210 g) gluten-free plain flour blend (with xanthan gum)
- ½ cup (60 g) finely ground almond flour
- 2 tsp baking powder (gluten-free)
- ¼ tsp salt
- 1 tsp vanilla extract
- 1 tbsp milk (dairy or plant-based), if needed
Instructions
- Preheat the oven to 350°F (180°C). Grease a 9×5-inch (23×13 cm) loaf pan and line with parchment paper, leaving an overhang on the long sides for easy lifting.
- In a large bowl, beat the softened butter and sugar together with an electric mixer until pale and fluffy, about 3–4 minutes. Scrape down the sides as needed.
- Add the eggs one at a time, beating well after each addition. If the mixture starts to curdle, add a tablespoon of the flour blend with the last egg. Beat in the vanilla extract.
- In a separate bowl, whisk together the gluten-free flour blend, almond flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. The batter should be thick and smooth; if it seems too stiff, stir in the milk.
- Transfer the batter to the prepared loaf pan and smooth the top with a spatula. Make a slight dip in the center to help it rise evenly.
- Bake for 55–65 minutes, or until a skewer inserted into the center comes out clean. If the top browns too quickly, loosely cover with foil after 40 minutes.
- Let the cake cool in the pan for 15 minutes, then lift out using the parchment and transfer to a wire rack to cool completely before slicing.
Tips
- Use a good gluten-free flour blend: A blend that already contains xanthan gum (like King Arthur or Bob’s Red Mill) works best. If your blend doesn’t have xanthan gum, add ½ teaspoon to the dry ingredients.
- Don’t overmix: Once you add the dry ingredients, mix just until no streaks of flour remain. Overmixing can make the cake tough.
- Room temperature ingredients: Butter, eggs, and milk should be at room temperature to ensure a smooth, emulsified batter. Cold eggs can cause the mixture to curdle.
- Check for doneness: Because gluten-free cakes can vary, start checking at 55 minutes. A toothpick inserted should come out with just a few moist crumbs, not wet batter.
Serving Suggestions
Serve slices of Madeira cake with a cup of tea or coffee. It’s also delicious toasted lightly and spread with butter or jam. For a more decadent treat, serve with a dollop of clotted cream and fresh berries.
Variations
- Lemon Madeira: Add the zest of 1 lemon to the butter and sugar in step 2, and replace the vanilla with 1 tablespoon of lemon juice.
- Almond Madeira: Replace the almond flour with an equal amount of gluten-free flour blend and add ½ teaspoon of almond extract.
- Citrus Poppy Seed: Add the zest of 1 orange and 2 tablespoons of poppy seeds to the batter.
- Chocolate Chip: Fold in ½ cup (90 g) of mini chocolate chips after the dry ingredients are incorporated.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 4 days. It also freezes well for up to 3 months—wrap tightly in plastic wrap and then foil. To serve, thaw at room temperature or warm individual slices in a toaster or microwave for 10–15 seconds.
Frequently Asked Questions
Can I use coconut flour instead of almond flour? No, coconut flour absorbs much more liquid and would make the cake dry and crumbly. Stick with almond flour or replace it with more gluten-free flour blend.
Why did my cake sink in the middle? This can happen if the oven door is opened too early, or if the batter is overmixed. Make sure your oven is fully preheated and avoid opening the door until at least 45 minutes of baking have passed.
Can I make this dairy-free? Yes, use a dairy-free butter substitute (like vegan butter sticks) and replace the milk with almond, oat, or soy milk. The texture may be slightly softer, but it will still be delicious.
How do I know when it’s done? Insert a skewer into the center; it should come out clean or with only a few dry crumbs. The top should be golden brown and spring back when lightly pressed.
Can I use a different size pan? A 9×5-inch loaf pan is ideal. If you use a smaller pan, the cake will take longer to bake and may overflow; if you use a larger pan, it will be thinner and bake faster. Adjust the time accordingly.
Do I need to add xanthan gum? Yes, unless your flour blend already contains it. Xanthan gum replaces the gluten that provides structure and elasticity, so omitting it will result in a crumbly cake.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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