Gluten-Free Pecan Cake

Ingredients

• 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch) 2 cups certified gluten-free all-purpose flour blend (containing rice flour, tapioca starch, and potato starch)
• 1 tsp xanthan gum (omit if your GF flour blend already contains it) 1 tsp xanthan gum (omit if your GF flour blend already contains it)
• 1 tsp certified gluten-free baking powder 1 tsp certified gluten-free baking powder
• 0.5 tsp salt 0.5 tsp salt
• 1 cup warm milk (dairy or non-dairy) 1 cup warm milk (dairy or non-dairy)
• 2 large eggs, at room temperature 2 large eggs, at room temperature
• 3 tbsp melted unsalted butter or neutral oil 3 tbsp melted unsalted butter or neutral oil
• 0.75 cup chopped toasted pecans 0.75 cup chopped toasted pecans

Instructions

1. 1

   Preheat your oven to 375°F (190°C) and lightly grease and flour a standard loaf pan or an 8-inch round cake pan using gluten-free flour. In a large mixing bowl, whisk together the certified gluten-free flour blend, xanthan gum (if using), certified gluten-free baking powder, and salt until thoroughly combined and no lumps remain. This ensures even distribution of leavening and flavor.

2. 2

   In a separate medium bowl, whisk together the warm milk, room temperature eggs, and melted unsalted butter or neutral oil until the mixture is smooth and well emulsified. The eggs should be fully incorporated, and the liquid should have a uniform consistency.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Using a whisk or a spatula, mix until just combined, being careful not to overmix. The batter will be thicker than traditional batter and may appear slightly lumpy; this is normal for gluten-free baking. Gently fold in the chopped toasted pecans until they are evenly distributed throughout the batter.

4. 4

   Spoon the batter into the prepared cake pan, spreading it evenly with your spatula. For easier handling and a smoother top, you can lightly wet your hands or use a piece of parchment paper to press the batter into the pan. Allow the batter to rest in the pan for about 10 minutes before baking to allow the gluten-free flours to hydrate.

5. 5

   Bake in the preheated oven for approximately 30-35 minutes, or until a wooden skewer inserted into the center of the cake comes out clean and the top is golden brown and firm to the touch. The aroma of toasted pecans and warm cake will fill your kitchen. Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely before slicing and serving.

Nutrition (per serving)

Tips & Notes

• If your GF flour blend already lists xanthan gum in its ingredients, skip any additional xanthan gum or the texture will become gummy.
• Tapioca starch creates a slightly chewy, stretchy texture in GF baked goods — a welcome trait for pizza crust and flatbreads.
• Check that your baking powder is labeled gluten-free — some brands use grain-based fillers — look for certified gluten-free on the label.