Want to bake a gluten-free cake without giving up on taste or texture? You're not alone. More and more people are looking for a cake they can serve worry-free to someone with gluten intolerance or coeliac disease, while it still turns out light and festive. The secret isn't a complicated technique. It's choosing the right ingredients. With Damhert's gluten-free range, you'll bake a cake so good, no one will guess it's gluten-free.

Why a gluten-free cake doesn't always turn out right the first time

At Damhert, we understand the challenges of a gluten-free diet. Regular flour contains gluten, a protein that provides binding and lightness. Leave it out, and a cake can quickly turn dry, crumbly, or flat. Frustrations you'd rather avoid, especially when that cake needs to take centre stage at a birthday or celebration.

The right mix means an effortlessly light cake

Damhert's Gluten Free Cakemix is specially designed to strike that tricky balance between lightness and structure, without you having to think about it. This mix is:

• Gluten-free and lactose-free, covering several dietary needs in one go
• Just as suited to a full cake as to muffins or cupcakes
• Ready in no time: simply add butter or margarine and eggs (replace the eggs with apple sauce for a plant-based version)
• Made from a balanced blend of rice and corn flour, for a soft, flavourful bite

Mindful sweetening: bake sugar-free too

Watching your sugar intake, or baking for someone with diabetes? You could then opt for Gluten-free Buckwheat Flour combined with Tagatesse, Damhert’s sugar substitute. Tagatesse replaces sugar in a 1-to-1 ratio, holds up well to heat, and is therefore ideal for baking. That means you get a cake with no added sugars, without giving up on sweetness or texture.

A few things to keep in mind:

• Mix Tagatesse with the flour or eggs first, not with the butter
• Bake your cake slightly longer at a lower temperature for the best result
• Add a bit of extra baking powder for a good rise

Four tips for the perfect gluten-free cake

1. Let your cake cool completely before slicing. Gluten-free bakes are naturally a bit more delicate and need time to firm up.
2. Grease your baking tin generously or use baking paper, gluten-free batter tends to stick faster than you'd expect.
3. Vary your toppings: fresh fruit, a layer of whipped cream, or gluten-free chocolate add that extra finishing touch.
4. Store your cake covered and chilled to keep it tasty and moist for longer.

Ready to get baking? Discover Damhert's full gluten-free range now and order the cake mix and Tagatesse today for your first gluten-free cake.