Always Tastes Great -Gluten Free Easy Cake-With Variations
- Ready In:
- 40mins
- Ingredients:
- 8
- Yields:
-
1 cake
- Serves:
- 8-10
ingredients
- 236.59 ml gluten-free self-raising flour
- 125 g butter, softened
- 177.44 ml sugar
- 29.58 ml gluten-free cornflour (US-cornstarch)
- 4.92 ml gluten free baking powder
- 0.25 ml vanilla essence
- 2 eggs
- 78.78 ml milk (this can be substituted by orange juice or soy milk)
directions
- Preheat oven to 180 degrees.
- Grease and line base of a round cake tin.
- Combine all ingredients in a medium size mixing bowl. Mix on medium speed for 5 minutes.
- Pour into tine and bake for approx 30 minutes. Cool in tin for 5 minutes before turning out.
- Ice as desired or dust with GF icing sugar.
- VARIATIONS.
- Make two cakes and fill with jam and cream for a sponge birthday cake.
- Replace milk with orange juice and add the zest of orange to the cake in place of vanilla essence.
- use lemon juice and lemon zest.
- Add 1/4 cup of GF cocoa powder for a chocolate cake.
Questions & Replies
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Reviews
-
This is a super versatile cake recipe- you can add other ingredients to make lemon poppy seed bread, banana bread, chocolate cake, and corn bread muffins. <br/><br/>Instead of gluten-free self-raising flour-I used brown or white rice flour. I subbed tapioca starch flour for corn starch. Didn't use eggs-used 2 tblsp ground flax seed (stirred in 6 tblsp hot water). Cut the sugar to 1/2 c. Increase baking powder to 1.5-2 tsp (depending on what I'm making). True to its name-it always tastes great!
-
this cake is really good. i made it for a friend who is allergic to gluten, she loved it! i used rice flour, since i didn't have the self rising flour. i just added a little extra baking powder and it turned out great. i made some gluten free vanilla icing to go on top and it was sooo good. thanks Jubes for the awesome recipe!!
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EXCELLENT, the cake is perfect in every way, I doubled and then tripled the mixture and it still did not alter the mix. When I tripled it I divided it between 6 bowls and added choc, fruit, apple and cinnamon, banana, blueberries and caraway seeds and the 6 different varieties came out perfect, thanks for posting.
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Tweaks
-
This is a super versatile cake recipe- you can add other ingredients to make lemon poppy seed bread, banana bread, chocolate cake, and corn bread muffins. <br/><br/>Instead of gluten-free self-raising flour-I used brown or white rice flour. I subbed tapioca starch flour for corn starch. Didn't use eggs-used 2 tblsp ground flax seed (stirred in 6 tblsp hot water). Cut the sugar to 1/2 c. Increase baking powder to 1.5-2 tsp (depending on what I'm making). True to its name-it always tastes great!
RECIPE SUBMITTED BY
Jubes
Australia
Aussie Mum - gluten-free