Gluten Free Bakewell Loaf Cake Recipe (dairy free & low FODMAP) (2024)

My gluten free Bakewell loaf cake recipe has been a firm favourite on the blog since March 2015! I may have updated the photos, but the recipe remains exactly the same, I promise! It’s dairy-free and low FODMAP too.

A lot has changed in my life over the last two and a half years, but my gluten free Bakewell loaf cake recipe has remained exactly the same. So here it is once again (but with less terrible photos) in all its unchanged glory!

It’s quite therapeutic to go back through my old recipes and blog posts. Not only do I see how far my writing/photography/recipe creation has come, but also, there’s some gosh darn good recipes hidden away down there!

Oh and yeah, obviously there’s some bloody awful ones too to be quite honest. I’m not a food photographer now by any stretch, but if I could go back in time, I’d at least tell myself to get a better camera, crikey!

My gluten free Bakewell loaf cake recipe was one of the first I had to revisit and bake again after so many years. It’s just such a simple, classic bake that has the potential to look like a work of art. Mmm, delicious art!

I’m only 26, but allow me to impart some deep life advice right now. Don’t worry, I won’t charge you for it. My life lesson is this: life changes so gradually, you often don’t notice that everything is constantly changing. Even just one microscopic change at a time. Totally deep, right?

It’s only when you look back on the past that you think things like ‘wow, we’ve all changed so much!’ or even things like ‘my, haven’t you grown?!’ or in my case ‘bloody hell, my old recipe photos were crap!’

Hopefully, looking back at the past shows you how far you’ve come, like it does for me. If not, it can at least inspire the whole ‘life’s short’ or ‘carpe dium’ cliche that might motivate you to think twice about what’s important to you in life. Either way, it’s a positive.

It seems a little odd to be getting so philosophical in a gluten free Bakewell loaf cake recipe, but hopefully you agree that there’s a good moral to the waffle!

Back in 2015 when this post went live, I’d just started on a road to recovery from being pretty unwell. I’d just moved to Manchester with Mark and we started living together for the first time. Back then, doing my blog full-time was just a distant dream as I struggled to desperately bake cakes around working in a company that sold data.

Fast-forward 2 and a half years and I’m feeling much better in myself. Last year Mark and I picked up the keys to our first house and I now work on my blog full-time. See how things change? But you honestly don’t ever notice until you stop and take a good look at how far you’ve come.

That’s why my gluten free Bakewell loaf cake recipe is even more special than when I first posted it now! I suppose I had better tell you about why this inspiring bake is worth the cliched life lesson.

It’s a recipe that I’ve used for years and without fail, a moist, golden loaf with a distinct Bakewell taste always proudly emerges from my oven. It has fresh raspberries in the cake, as well as mashed into the sweet, almond-infused icing drizzled on top.

Gluten Free & Dairy Free Bakewell Loaf Cake

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5 from 13 votes

Ingredients

For the cake

175g ground almonds
175g dairy free soft margarine
175g golden caster sugar
175g gluten free self raising flour
1/4 tsp of xanthum gum
2 large eggs
1 tsp vanilla extract
200g fresh raspberries

For the icing

160g icing sugar
1 tsp almond extract
2/3 tbsp of water more if necessary
flaked almonds
handful of fresh raspberries

Instructions

1) Preheat oven to 160C fan / 180C.
2) Prepare a loaf tin with parchment paper.
3) Measure all your ingredients out into a bowl and mix thoroughly until combined. (An electric mixer or a food processor would do - the mixture is often quite thick)
4) Spoon half the mixture into the tin and make sure it's level.
5) Spread the raspberries over the mixture.
6) Cover the raspberries with the remaining half of the mixture and level.
7) Place in the preheated oven for around 55 minutes. (I tend to check my loaf after 45 mins to make sure it is not getting to dark on top. If it is browning too quickly then it might be a good idea to cover the top with foil loosely for the remaining cooking time)
8) Remove the loaf from the oven and check it's fully cooked by inserting a skewer through the middle. (Remember when fresh fruit is in a cake if your skewer doesn't come out clean, it might be that you have hit some fresh fruit and the cake infact might be cooked!)
9) Leave to cool in the tin for a short while, before removing from the tin and allowing to fully cool on a cooling rack.
10) Once cool you can put the icing on the cake!
11) To make the icing mix together the icing sugar, almond extract and water until it forms a smooth icing. Not too thin, it should be nice and glossy.
12) Spoon most of your icing over the cake, allow it to drip down the sides a little it doesn't matter at all! Leave a few spoonfuls of the icing to one side.
13) To the remaining icing add your raspberries and slightly crush them, the lovely pinky red colour should come out. Drizzle this on top of the cake for a bit of vibrancy!
14) Finish off with some toasted flaked almonds and a few more fresh raspberries!
15) Enjoy!