In an earlier posting, I shared my recipe for the regular gluten version of Queen Elizabeth Cake to coincide with Queen Elizabeth II’s actual birthday on April 21st. Today, I have a special treat for my food blog followers who must follow a gluten-free diet! I have adapted my regular version of this cake to make it gluten-free. It has passed my testing standards so I am pleased to share the recipe for this wonderfully moist and tasty Gluten-free Queen Elizabeth Cake that is made with very simple, basic ingredients. In fact, I’d even go so far as to suggest that it would be quite difficult to be able to tell that this version is gluten-free and, in my view, it certainly rivals its gluten version cousin in taste, texture, and overall quality.
I am timing the original publication of this gluten-free Queen Elizabeth Cake recipe with the annual Trooping of the Colour celebrations celebrated in London in June of each year. The Trooping of the Colour, a major military ceremony filled with pomp and pageantry, is often referred to as the Monarch’s Birthday Parade. This tradition is said to have started in 1748 when then King George II decided to combine his birthday parade with the annual spring military parade in June because he apparently felt his actual November birthday was too cold to have a birthday parade. This tradition has endured since then, regardless when the reigning monarch’s actual birthday is and this event is considered the official celebration of the sovereign’s birthday. Held annually on a Saturday in June, the reigning Monarch attends, arriving by horse and carriage from Buckingham Palace and traveling along the Mall to the Horse Guard’s Parade behind Whitehall. Sometimes, the Monarch participates, riding horseback, in the parade.
The colorful display of pageantry involves several hundred officers, horses, and bands. The Monarch takes the salute and inspects the troops dressed in ceremonial uniform. “Colours” refers to the regimental flags of the various troops and the colours correspond to the colours and insignia of the uniforms of the soldiers of the different units. The colours (flags) served a purpose on the battlefields as they provided a rallying or gathering point for troops and hence the title “trooping of the colours”.
So, thus ends the brief history lesson! Now, on to the Gluten-free Queen Elizabeth Cake, believed to have been named for either the Queen Mother or Queen Elizabeth II. When I earlier shared my recipe for the gluten version of this cake, I conducted some research to try and determine the origins of the cake and its name. Click here to read the information I was able to find about the different stories about the naming of this cake.
The texture of the gluten-free Queen Elizabeth Cake, like the gluten version, is somewhat dense and owes its lovely moist texture to the cooked dates. The combination of coconut and almond flours with the gluten-free 1-to-1 baking flour are the key to this cake’s texture. The almond and coconut flours really do provide a pleasing flavor to the cake.
The following hints may be of use when making this cake:
- This is a single layer cake. Use an 8” square baking pan to ensure this cake has a good height. A 9” square pan may be used but the cake will lack depth and more closely resemble a square as opposed to a cake. I find gluten-free flours take more leavening than gluten flours do and, even at that, it can still be difficult to get baked goods to rise to the height of a similar recipe that calls for gluten flour products. Grease the pan or line it with parchment paper or greased tin foil. Leaving an overhang of extra parchment paper or tin foil over the edge of the pan will make it easier to lift the entire baked cake from the pan and facilitate its cutting.
- Let the date mixture cool completely at room temperature before incorporating it with the dry ingredients. If it is mixed with the dry ingredients while the mixture is either hot or warm, it may result in a “gummy” texture or soggy cake.
- Mix the wet and dry ingredients using the rule of 3 parts dry and 2 parts wet ingredients, starting and ending with the dry ingredients.
- Mix the ingredients well but don’t beat them as this may create a “tough crumb” cake.
- Use cream to make the topping. I used 35% cream which gives a luxurious topping but 18% cream may also be used.
- Start checking the cake for doneness at the point where the cake has been baking for 25 minutes then, if it is not baked, check it every 3-4 minutes after. The cake will be done when the cake tester, inserted into the center of the cake, comes out completely clean and dry.
- When the cake tests almost baked (about 5 minutes before it is expected to come out of the oven), start making the topping. It needs to go on the warm cake that will go back in the oven for 3-4 minutes after the topping has been added.
- The topping, like making homemade fudge, can set up really fast. Don’t leave it unattended. Stir the ingredients as they boil gently for the 3 minutes. Watch it carefully and, if you see if starting to “set up” and thicken really fast (even if it is before the 3 minutes of boiling is up), remove it from the stove and quickly stir in the vanilla and coconut. The mixture should be of the consistency that it can be poured from the saucepan and spread over the cake with a knife. If it becomes too thick, it will be too sugary and won’t be of spreading consistency. It will also become brittle and crack.
[Printable version of the recipe follows at end of posting]
Gluten-Free Queen Elizabeth Cake
Ingredients:
¾ cup dates, chopped (apx. 4¼ oz)
¾ tsp baking soda
¾ cup boiling water
¾ cup of 1-to-1 gluten free baking flour
1/3 cup almond flour
2½ tbsp coconut flour
1 tsp baking powder
1/8 tsp salt
¾ tsp cinnamon
¼ tsp nutmeg
Pinch allspice
¼ cup butter, softened at room temperature
2/3 cup granulated sugar
1 extra large egg
¼ tsp orange extract
¾ tsp vanilla
Topping:
2½ tbsp melted butter
½ cup brown sugar
2¼ tbsp cream
¾ tsp vanilla
½ cup shredded coconut
Method:
Cake:
Place dates and soda in medium-sized saucepan. Add the boiling water. Simmer for about 4-5 minutes then cool completely at room temperature.
Position oven rack in centre of oven and preheat oven to 350°F. Grease 8” baking pan or line with parchment paper (or even greased tin foil).
Sift 1-to-1 gluten free baking flour, almond flour, coconut flour, baking powder, salt, and spices together. Set aside.
In bowl of stand mixer, cream the butter and sugar. Beat in the egg, orange extract, and vanilla. Transfer mixture to cooled dates. Stir well.
Transfer one-third of the sifted dry ingredients to the mixer bowl. Beat in one-half of the wet ingredients. Add another third of the dry ingredients. Blend well. Mix in the remainder of the wet ingredients. Finish by incorporating the remaining dry ingredients. Mix well to combine. Don’t overmix.
Spread batter evenly in prepared baking pan. Transfer to preheated oven and bake for approximately 25-30 minutes or until a cake tester inserted into center of cake comes out clean. Remove the cake from the oven. Increase oven temperature to 400°F to prepare for browning of cake’s topping.
Topping:
About 5 minutes before the cake is due to be removed from the oven, begin to prepare the cake topping. In medium-sized saucepan, melt the butter. Blend in the brown sugar and cream. Bring to a boil over medium heat and boil for 3 minutes, stirring regularly to prevent scorching. Remove from heat and quickly stir in the vanilla and coconut. Pour and spread this mixture evenly over the warm cake and return it to the oven to brown slightly for 3-4 minutes. Remove cake from oven and place on wire rack to cool completely before cutting and serving.
Yield: 1 – 8” single layer cake
This cake is suitable as a snacking cake, dessert, tea cake, or even a picnic cake. The cake freezes well.
The Queen Elizabeth Cake pairs particularly well with a good cup of tea. My recommendation for a tea pairing would be an Earl Grey blend. The citrus notes in this black tea complement the sweetness of the cake. Earl Grey tea has a high concentration of tannins which makes it a suitable tea to cleanse the mouth after each bite of the cake so that each bite of this moist and flavorful cake is as equally tasty as the first!
A moist and tasty gluten-free cake featuring dates, spices, and a toffee-like topping.
Ingredients
- ¾ cup dates, chopped (apx. 4¼ oz)
- ¾ tsp baking soda
- ¾ cup boiling water
- ¾ cup of 1-to-1 gluten free baking flour
- 1/3 cup almond flour
- 2½ tbsp coconut flour
- 1 tsp baking powder
- 1/8 tsp salt
- ¾ tsp cinnamon
- ¼ tsp nutmeg
- Pinch allspice
- ¼ cup butter, softened at room temperature
- 2/3 cup granulated sugar
- 1 extra large egg
- ¼ tsp orange extract
- ¾ tsp vanilla
- Topping:
- 2½ tbsp melted butter
- ½ cup brown sugar
- 2¼ tbsp cream
- ¾ tsp vanilla
- ½ cup shredded coconut
Instructions
- Cake:
- Place dates and soda in medium-sized saucepan. Add the boiling water. Simmer for about 4-5 minutes then cool completely at room temperature.
- Position oven rack in centre of oven and preheat oven to 350°F. Grease 8” baking pan or line with parchment paper (or even greased tin foil).
- Sift 1-to-1 gluten free baking flour, almond flour, coconut flour, baking powder, salt, and spices together. Set aside.
- In bowl of stand mixer, cream the butter and sugar. Beat in the egg, orange extract, and vanilla. Transfer mixture to cooled dates. Stir well.
- Transfer one-third of the sifted dry ingredients to the mixer bowl. Beat in one-half of the wet ingredients. Add another third of the dry ingredients. Blend well. Mix in the remainder of the wet ingredients. Finish by incorporating the remaining dry ingredients. Mix well to combine. Don’t overmix.
- Spread batter evenly in prepared baking pan. Transfer to preheated oven and bake for approximately 25-30 minutes or until a cake tester inserted into center of cake comes out clean. Remove the cake from the oven. Increase oven temperature to 400°F to prepare for browning of cake’s topping.
- Topping:
- About 5 minutes before the cake is due to be removed from the oven, begin to prepare the cake topping. In medium-sized saucepan, melt the butter. Blend in the brown sugar and cream. Bring to a boil over medium heat and boil for 3 minutes, stirring regularly to prevent scorching. Remove from heat and quickly stir in the vanilla and coconut. Pour and spread this mixture evenly over the warm cake and return it to the oven to brown slightly for 3-4 minutes. Remove cake from oven and place on wire rack to cool completely before cutting and serving.
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