Gluten Free Ameisenkuchen (Ant Cake)

This Gluten Free Ameisenkuchen (Ant Cake) brings back lots of childhood memories for me. While it was not a cake my Mom or Grandma ever baked, it was a cake that was served very often at birthday parties growing up in Austria. Picture a super moist vanilla cake scattered with chocolate sprinkles that may or may not look like ants (or the structure of an anthill when sliced). The cake is finished with a decadent chocolate glaze and of course topped with more chocolate sprinkles.

Recipe Ingredient Notes

Gluten Free Flour: This Gluten Free Ameisenkuchen is very forgiving. I tested it with my gluten-free flour blend, and King Arthur Measure for Measure and Bob's Red Mill 1-1. All three flour blends produced a beautiful crumb. The cake made with King Arthur's Measure for Measure stayed fresh the longer. All flour blends mentioned do contain xanthan gum.

Butter: I prefer using unsalted butter in my recipes since I can control the amount of salt added this way. The butter should be at room temperature, around 65F. If you nudge the softened butter with your finger you should see an indent. But the butter should not feel like you can poke right through it.

Heavy Cream: Heavy Cream gives the cake its richness. Ameisenkuchen often calls for Eierlikör (not the same as egg nog!) but it is not easy to source in the US. So I went with heavy cream and a generous dash of gluten-free whiskey instead.

Whiskey: I use Koval Bourbon Whiskey which is made from a corn and millet mix. (If you bake for children or prefer not to use alcohol, please replace the whiskey with additional heavy cream).

Chocolate Jimmies: Chocolate Jimmies (Chocolate Sprinkles) are the key ingredient to make an Ameisenkuchen. The sprinkles melt into the cake batter and give the cake its signature look. I use Betty Crocker Chocolate Sprinkles which are gluten free. They are normally located in the baking aisle.

Chocolate Glaze: The chocolate glaze is optional. It's the same recipe I use for my Gluten Free Chocolate Bundt Cake. The glaze calls for high-quality chocolate, unsalted butter, corn syrup, and a pinch of kosher salt. The corn syrup will also ensure the glaze will stay soft and not crack when you cut the cake. 

What is an Ameisenkuchen?

A Gluten Free Ameisenkuchen is made with "Ruehrteig" which literally means "stirred dough". It's a very simple dough you can either make with an electric mixer or a stand mixer.  Picture a super moist vanilla cake scattered with chocolate sprinkles that may or may not look like ants or the structure of an anthill when sliced.

Many Ameisenkuchen Recipes often call for Eierlikör, a creamy and rich alcoholic beverage made from a blend of eggs, sugar, and spirits such as rum or brandy. It is not the same as Eggnogg and sadly very difficult to source in the US. But my version with heavy cream and a generous pour of gluten free whiskey is just as delicious. Now if you have access to Eierlikör please feel free to use it instead of the heavy cream and whiskey.

How to bake a Gluten Free Ameisenkuchen

I use an 8.4”x4.5”x4.1 Pullman Loaf Pan in this ant cake recipe but a standard 8×4 loaf pan will work as well. The recommended baking times ARE for a Pullman Loaf Pan. A Pullman loaf pan is a rectangular pan with straight sides which allows cakes and quickbread to rise taller without collapsing.

Step 1: Preheat the oven to 350F. Arrange the wire racks in the oven in the middle so the Ameisenkuchen will bake at an even temperature. Spray the Pullman Loaf Pan with some cooking spray, and line it with parchment paper leaving some overhang on the sides.

Step 2: In a small bowl combine the gluten-free multi purpose flour, cornstarch, baking powder, and kosher salt. Stir to combine and set aside.

Step 3: In the bowl of the stand mixer fitted with the paddle attachment, combine the room-temperature butter, granulated sugar, and vanilla extract. Cream for 3-4 minutes until lighter in color.

Step 4: Once the butter-sugar mixture is light and airy, add the room-temperature eggs one by one allowing each egg to incorporate for at least 30 seconds. This will ensure that the gluten free ameisenkuchen will rise not only properly but also ensures the tender texture of the cake.

Step 6: Combine the heavy cream and whiskey.

Step 7: Add the dry ingredients to the wet ingredients, one-third at a time alternating with the heavy cream mixture. Mix until it has a smooth consistency. I recommend stopping the mixer halfway to scrape down the sides and the bottoms of the bowl.

Step 8: With a flexible rubber spatula, fold the chocolate sprinkles into the vanilla cake batter. Make sure to get the bottom of the batter to make sure there are no pockets of sprinkles.

Step 9: Transfer the ant cake batter into the prepared loaf pan and smooth out evenly with the back of a spoon or a flexible spatula. If you like, dip a butter knife in some neutral oil and make a "cut" around ¼ inch deep down the middle of the loaf batter. This will be a guide for the "middle crack" of your cake (which will happen anyway but this way you know where it will happen)

Step 10: Place the Gluten Free Ameisenkuchen in the preheated oven and bake at 350F for 60-65 minutes. Cook time and total time depends on the size of the loaf pan you use and the oven. The cake is ready when it is golden brown, and a toothpick inserted in the center of the loaf comes out clean. The internal temperature should register between 200F and 205F. Allow for it to cool in the pan for 10-15 minutes before removing it from the loaf pan and transferring it to a cooling rack to cool completely and glaze.

Dark Chocolate Glaze

The dark chocolate glaze is an optional way to dress up this Ameisenkuchen. You can just dust the cake with some powdered sugar and serve it (which is my favorite way to serve it)

While most chocolate glazes call for heavy cream, I like to make my chocolate glaze with butter and just a bit of corn syrup. Both ingredients give the finished glaze a smooth, fudgy texture and mouthfeel. The corn syrup will also ensure the glaze will stay soft and not crack when you cut the cake.

To make the dark chocolate glaze, combine the dark chocolate chips, unsalted butter, kosher salt, and corn syrup in a heat-proof bowl. Place it on top of a small saucepan with hot (not boiling) water. Allow the heat of the water to melt the ingredients together.

Once the gluten free ant cake is cool completely, place the wire rack with the cake on top of a sheet tray lined with a piece of parchment paper. Slowly pour the chocolate glaze over the top of the cake. Try to pour as evenly as possible. You may also spoon the glaze over the cake. Garnish with some extra Chocolate Sprinkles. Allow the glaze to set up at room temperature for 10-15 minutes before slicing.

Storage & Freezing

Store any leftover Ant Cake in an airtight container at room temperature for up to 3-4 days. While this cake is delicious the day it has been baked, personally I prefer it the day after. The flavors have more time to melt and develop.

To freeze the entire cake or pieces, wrap the cooled cake in plastic wrap. Then place the cake (or cake pieces) into a freezer bag. The ant cake will keep in the freezer for about 2 months. Allow the cake to thaw overnight in the fridge or thaw at room temperature. Freezing the glazed cake can be a bit messy so be aware of that.

FAQ - Gluten Free Ameisenkuchen