I’ve eaten a lot of gluten and dairy free cake in the past few years. Mainly because I believe that living a wheat or diary free life shouldn’t translate to feeling deprived on birthdays (or just with a cup of tea in the evening!). Some cakes have been amazing, tasting just like it was made with wheat and butter, and others have been downright horrible. Just the term “gluten free” often makes people think of stodgy and dense textures, no flavour and food crumbling apart in your hand. My poor husband has been the guinea pig of many gluten and diary free baking projects, but this cake is one he has declared a winner.
As have I, so I’d like to share it with you today. My next goal is to replace the refined sugar, but that’s another minefield of batter and cake tins all together.
1 1/2 cups gluten-free self-raising flour, sifted
1/2 cup caster sugar
125g Nuttelex, softened slightly
2 tsp vanilla essence/extract
2 eggs, lightly beaten
1/2 cup almond milk
Using an electric mixer, beat the Nuttelex, vanilla and sugar until light and fluffy. Add eggs, 1 at a time, beating after each addition. Beat in the flour and milk, in 3 lots. If you just dump it all in at once it will be clumpy. Bake in a 20cm round tin for approx 40 minutes or until cooked through at 160 degrees (fan forced). Let it sit in the pan for 10 minutes then turn out onto wire rack to cool completely.
I have served this cake many times to friends, family and taken it to events and birthdays. No one has ever known it was gluten and dairy free. It’s surprisingly light and fluffy and holds together perfectly. They also work really well as cupcakes! I’d love to hear if you have success fooling even the fussiest of cake eaters with this recipe ;)