Gluten-Free Cake Rusk

Delight in the perfect crunch of Gluten-Free Cake Rusk, a deliciously satisfying treat perfect for tea time or a light snack. Made with gluten-free all-purpose flour, creamy butter, and a touch of vanilla, this recipe offers all the classic flavors of traditional cake rusk without the gluten. The secret lies in its double-bake method: first, the cake is baked to moist perfection, then sliced and toasted to golden, crisp rusk goodness. Each piece is lightly sweetened and perfectly crisp, making it a gluten-free indulgence everyone will love. Whether paired with your favorite cup of tea or enjoyed on its own, these golden rusks are irresistibly good. Ideal for those seeking gluten-free snacks, this recipe is easy to prepare and serves as a delightful addition to any pantry.

Nutriscore Rating: 40/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 12

Ingredients

• 160 grams Gluten-free all-purpose flour
• 1 teaspoon Baking powder
• 0.25 teaspoon Salt
• 110 grams Unsalted butter, softened
• 150 grams Granulated sugar
• 3 Large eggs
• 1 teaspoon Vanilla extract
• 60 milliliters Milk

Directions

Step 1

Preheat your oven to 350°F (175°C). Lightly grease and line a 9x5-inch loaf pan with parchment paper.

Step 2

In a medium bowl, whisk together the gluten-free all-purpose flour, baking powder, and salt. Set aside.

Step 3

In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy.

Step 4

Add the eggs to the butter and sugar mixture one at a time, beating well after each addition to ensure they are fully incorporated.

Step 5

Stir in the vanilla extract. Gradually add the dry flour mixture to the wet ingredients, alternating with the milk, starting and ending with the flour mixture. Mix just until all ingredients are combined and the batter is smooth.

Step 6

Pour the batter into the prepared loaf pan, smoothing the top with a spatula.

Step 7

Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean.

Step 8

Allow the cake to cool in the pan for about 10 minutes, then remove it from the pan and transfer to a wire rack to cool completely.

Step 9

Once cooled, preheat the oven again to 300°F (150°C).

Step 10

Slice the cooled cake into 1/2-inch thick slices using a sharp knife.

Step 11

Place the slices on a baking sheet lined with parchment paper. Bake for 10-15 minutes, then flip them over and bake for another 10-15 minutes until they become golden brown and crisp on both sides.

Step 12

Remove from the oven and let the rusks cool completely on a wire rack before serving.

Nutrition Facts

Serving size	642.2 grams (642.2g)

Amount per serving	% Daily Value*
Calories	2206

Total Fat 107.50g	138%
Saturated Fat 62.10g	311%
Polyunsaturated Fat 0.00g
Cholesterol 804mg	268%
Sodium 1292mg	56%
Total Carbohydrate 299.50g	109%
Dietary Fiber 3.80g	14%
Total Sugars 154.10g
Protein 24.80g	50%

Vitamin D 147IU	736%
Calcium 201mg	15%
Iron 4mg	22%
Potassium 336mg	7%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.7%

Protein: 4.4%

Carbs: 52.9%