Gorgeous Gluten Free Nutmeg Cake

I really can’t remember where I found this recipe. I know I was looking for a Nutmeg recipe and stumbled across a few posts for a nutmeg cake.

I had to change it a little to make it Gluten Free, however I just love sampling and creating to get the recipe right.

I served this to my lovely friends and their feedback was “More Spice!” So that’s just what I did and changed and modified and changed a few more ingredients and then the recipe was complete!



My question to you my friend is… Is this a biscuit or a cake?


I feel it’s both combined into one: biscuity on the bottom, then light and fluffy and cakey on top.


This really is a doddle to make, it’s such a quick and simple recipe to make, you can whip this up little delight up in under an hour, it takes around 5 minutes to grab the ingredients, less than 5 minutes to mix and just 30 minutes (ish) to bake. So all done in under an hour.


Here’s my recipe just for you.

Gorgeous Gluten Free Nutmeg Cake Ingredients

  • 2 cups of Gluten Free Flour (I use Doves Farm ready mixed plain flour, however please use any that you have)
  • 2 cups Dark Brown Sugar
  • 1 Teaspoon of Salt – I use Maldon salt and then crush this in a Pestle and Mortar
  • 1/2 cup of Butter – I let mine warm to room temperature
  • 1/2 teaspoon Xanthan Gum
  • 1 teaspoon Bicarbonate of Soda
  • 1 teaspoon Baking Powder
  • 1 Egg (again room temperature)
  • 1 tub of Longley Farm Hazelnut Yoghurt (or plain rich and preferably full fat yoghurt) poured into a 1 cup measure, then full up with Milk, my preference is full fat, however you can use whatever you have to hand
  • 1 whole Nutmeg grated fresh, (if using ground, use 2 large teaspoons)
  • 1 heaped teaspoon of Ground Cinnamon
  • Walnuts or Pecans to place on top of the cake for decoration – these are optional and around 1/3 cup
  • Gold edible glitter or edible lustre spray to decorate (optional) for decoration after baking


Gorgeous Gluten Free Nutmeg Cake Method

Preheat the oven to 180c / 170c fan / 350f / Gas Mark 5

  1. Place GF Flour, baking powder, xanthan gum, sugar and salt in a bowl and rub to make sure there are no clumps of sugar (this can happen if it’s dried out a little, however don’t worry you can use whatever you’d like). If you find there’s lumps, just crumble between the fingers, you really don’t have to be too perfect with this.
  2. Sprinkle the Cinnamon and grate the whole nutmeg over the breadcrumbs mixture and swirl to mix with your fingers.
  3. Now pop the softened butter into the bowl and rub between your fingers / hands to make fine breadcrumbs. It may stick to your fingers at the beginning, but continue lightly rubbing and it will then transfer into the mixture.
  4. Now pick up half of the mixture and place in a flan 22 / 26 cm (or as close as you can get) flan / pie dish and pat down firmly with your hand / a spoon. I tend to not use a flan dish one with a fluted edge and release bottom (anymore) as I found it hand a tendency to bubble over the edges and stick, however if you do use one of these, my tip is to coat or spray the tin with a baking release, I like PME release a cake… and that should do the trick. I use a silicone collapsible pie dish and this works a treat .
  5. In a jug put the milk / yoghurt mix, egg and stir, then add the bicarbonate of soda and mix lightly (only until combined).
  6. Add this mix to the remaining dry ingredients in the bowl and stir (by hand) until combined, approx. 1 minute. I stir this with a spoon and I find there’s no need for a mixer.
  7. Pour this over the base in the flan case.
  8. If using Pecans or Almonds, arrange and place these on top of the cake mixture around the edge, and any broken ones in the middle (don’t waste any) and what a great way to use up chopped nuts. If yours are all broken, just sprinkle around the edge. Baking is about using what you have and using up what you find!
  9. Now bake for 30 minutes, or until when you lightly touch the cake, it springs back up. Another test is that the edge of the cake come away from the side of the tin and my final test is when you use a cake tester, it is inserted into the middle of the cake and then removed with no crumbs on the tester. (just use the testing method that you prefer).
  10. Remove from oven and allow to cool for 5-10 minutes in the pan, then if you’re transferring remove now or when cold onto a cake board or plate.
  11. If using edible glitter, dust lightly with gold glitter or a light pearlescent spray (with the spray follow the directions on the can).


Enjoy this delicious and light cake and please do let me know how it turned out for you.

Happy Baking – Angela

Leave a Reply

Your email address will not be published. Required fields are marked *