Gluten free baking can be very tricky and I have lots of recipes that call for using 3-4 different flours. But sometimes you just want to whip up a quick cake and not worry about not having all these different flours and still have an amazing tasting cake….well here’s an amazingly quick, simple and great tasting gluten free cake recipe! It’s something I triall ed today and its awesome woo hoo. I made a lactose free vanilla ‘butter’ cream too. The perfect birthday cake recipe too. I made a mini cake using mini spring form pans. Can make one larger cake or 4 smaller cakes (using the mini spring form pans) which you can in turn use 2 sandwiched together with jam and ‘butter’ cream like what I have done here. I used fresh strawberries thinly sliced to layer between the cakes with some ‘butter’ cream and topped the cake with sliced strawberries and dark (70%) lindt chocolate. Edited to add that in one of my low fodmap books they have used butter in some recipes, upon googling butter (not margarine) seems to be suitable on a low fodmap diet. So feel free to use proper butter 🙂
Simple Vanilla Gluten & Lactose Free Cake
1 cake serves 8-10 people
1 cup Self Raising gluten free flour
2/3 cup caster sugar
125 gram dairy free spread, softened
2 Tbl gluten free cornflour
1 tsp baking powder
1 tsp vanilla
1/3 cup lactose free milk (zymil, almond, rice milk)
Preheat oven to 180 degrees. Grease and line the bottom of a spring form pan (or mini pans) (just place a square piece of baking paper over the bottom and put the side bit over the top and close then spray lightly with olive oil spray.
Cream butter and sugar, add vanilla and eggs. Mix in flours and baking powder until combined.
Pour into pan and bake for approx 30 minutes (or about 20 minutes for smaller ones) until golden on top, you can insert a skewer and if comes out clean cake is cooked. Let cool a few minutes and then take out the pan and allow to cool completely on a wire rack before icing.
For the ‘butter’ cream. I make this so often I dont measure but I will give you a rough guide.
100 grams dairy free spread (nuttelex)
4 cups gluten free icing sugar
2-3 Tbl lactose free milk
1/2 tsp vanilla essence
food colouring (optional)
Beat spread in a mixer (or hand held mixer) and slowly add icing sugar, if mixture gets stiff just add a tablespoon of lactose free milk, add one at a time until its the right consistancy to spread. Beat in Vanilla and colouring if required.
As above omitting vanilla and adding 2-4 tablespoons of cocoa powder
Lemon or lime:
As above omitting vanilla and milk and using lemon or lime juice in place of milk.
Warm 1 tablespoon of the milk from the ‘butter’ cream recipe above and stir in 2 tablespoons instant coffee granules.
Add remaining milk
Sift 2 tablespoons cocoa powder with sugar and mix into the milk. Add to the icing sugar mix and beat to combine.
Omit vanilla from ‘butter’ cream recipe and add 2-4 tablespoons of cocoa and about 1/2 tsp peppermint essence.