This gluten free Madeira cake is a classic British teatime favourite, reimagined with a blend of gluten free flours and ground almonds for a tender, buttery crumb that stays moist for days. It has the traditional subtle lemon flavour and a crackly top, just like the original, but without any gluten. This recipe is genuinely foolproof, using simple supermarket ingredients, and it delivers a cake that slices neatly without crumbling – perfect for a proper afternoon tea.
Ingredients
- 225 g (1 cup) unsalted butter, softened, plus extra for greasing
- 225 g (1 cup) caster sugar
- 4 large eggs (about 200 g / 7 oz), at room temperature
- 1 tsp vanilla extract
- Finely grated zest of 1 lemon
- 200 g (1½ cups) gluten free plain flour blend (with xanthan gum)
- 50 g (½ cup) ground almonds
- 2 tsp gluten free baking powder
- ¼ tsp salt
- 2 tbsp milk (dairy or plant-based)
Instructions
- Preheat the oven to 160°C (325°F) fan / 180°C (350°F) conventional. Grease a 20 cm (8 inch) round deep cake tin and line the base and sides with baking parchment.
- In a large bowl, beat the softened butter and caster sugar together with an electric mixer until pale, light and fluffy – about 3–4 minutes. Scrape down the sides occasionally.
- 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 and lemon zest.
- In a separate bowl, whisk together the gluten free flour, ground almonds, baking powder and salt.
- With the mixer on low speed, gradually add the dry ingredients to the butter mixture, mixing until just combined. Add the milk and mix until the batter is smooth and soft. Do not overmix.
- Spoon the batter into the prepared tin and smooth the top with a spatula. Make a slight dip in the centre with the back of a spoon – this helps the cake rise flat.
- Bake for 1 hour 15–20 minutes, or until a skewer inserted into the centre comes out clean. If the top is browning too quickly, loosely cover with foil after 40 minutes.
- Leave the cake in the tin for 10 minutes, then turn out onto a wire rack and leave to cool completely.
Tips
- Use a good gluten free flour blend: Choose one that already contains xanthan gum (like Doves Farm or Freee). If your blend doesn’t have it, add 1 tsp xanthan gum to the dry ingredients – this is essential for structure and preventing a crumbly cake.
- Don’t overmix the batter: Once the flour is added, mix only until it’s just combined. Overmixing can make the cake dense and tough.
- Check your oven temperature: Gluten free cakes can burn on the outside before the middle is cooked. Use an oven thermometer to ensure your oven is accurate, and always test with a skewer before removing.
- Wrap and store: This cake actually improves after a day – wrap it tightly in foil or store in an airtight tin. It keeps for up to 5 days at room temperature.
Serving Suggestions
Serve thick slices with a cup of English breakfast tea or Earl Grey. For a more indulgent treat, spread a little butter or lemon curd on each slice. It’s also lovely with a dollop of clotted cream and fresh strawberries in summer.
Variations
- Lemon Drizzle: While the cake is still warm, poke holes with a skewer and pour over a mixture of 50 g (¼ cup) caster sugar and the juice of 1 lemon – let it soak in before cooling.
- Orange Madeira: Swap the lemon zest for orange zest and add 1 tbsp orange juice instead of the milk.
- Cherry Madeira: Fold 100 g (¾ cup) chopped glacé cherries (dusted in a little gluten free flour) into the batter at the end.
- Almond Madeira: Replace the lemon zest with ½ tsp almond extract and sprinkle flaked almonds on top before baking.
Storage and Reheating
Store the cake in an airtight container at room temperature for up to 5 days. It can also be frozen for up to 3 months – wrap well in cling film and foil. To thaw, leave at room temperature for 2–3 hours. To refresh, warm slices in the microwave for 10–15 seconds or in a toaster, but it’s best enjoyed at room temperature.
Frequently Asked Questions
Can I use plain gluten free flour instead of a blend? Yes, but you’ll need to add 1 tsp xanthan gum if the flour doesn’t already contain it. The blend with xanthan gum gives the best texture – without it, the cake may be too crumbly.
Why did my cake sink in the middle? This can happen if the oven temperature is too low, or if you open the oven door during the first 30 minutes of baking. Also, make sure your baking powder is fresh – gluten free baking powder loses its potency over time.
Can I make this cake dairy-free? Absolutely. Use a dairy-free butter substitute (like Stork or Flora Plant) and replace the milk with almond or oat milk. The texture will be slightly different but still delicious.
Can I use a loaf tin instead? Yes, use a 2 lb loaf tin and bake for about 1 hour, or until a skewer comes out clean. Check at 50 minutes to be safe.
How do I get a crackly top like a traditional Madeira cake? The crackly top comes from baking at a moderate temperature and not covering the cake. If your cake doesn’t crack, it’s still authentic – many homemade versions don’t. You can also sprinkle a little caster sugar on top before baking to encourage cracking.
Can I reduce the sugar? You can reduce it to 200 g (1 cup) without affecting the texture too much, but the cake will be less sweet and the top may not crack as much. Keep in mind that sugar also helps keep the cake moist.
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