Today, I will share with you the recipe for a delicious Gluten-free Vanilla Cake, perfect to have at breakfast or tea time.
I love to have a sweet treat together with a cup of hot tea in the afternoon. However, following the Low Fodmap diet doesn’t make it easy.
I can’t simply open a box of cookies to dip in my tea. So I am always looking for new Low Fodmap recipes for cakes and cookies and this Gluten-free Vanilla Cake is a real gem. It is gluten-free, but it is also Low Fodmap and lactose-free. So it is a total win.
It is also very easy to make and so soft and fluffy! I love a simple vanilla cake with just a dusting of icing sugar. So comforting. It reminds me of when I was a child.
So, what are you waiting for? Run into the kitchen and start baking! We all need a sweet treat every now and then, especially now.
Enjoy and don’t forget to check out my video recipe and to leave a comment in the section below to let me know how you like it!
Gluten-free Vanilla Cake
- 95 gms – ¾ cup gluten-free flour and low fodmap if required
- 70 gms – ¾ cup almond meal
- 1 tsp baking powder
- ½ tsp salt
- ¼ tsp xanthan gum
- 70 gms – ¼ cup + 1 tbsp vegetable spread or butter at room temperature
- 150 gms – ¾ cup sugar
- 1 ¼ tsp vanilla extract
- 2 eggs at room temperature
- 80 ml – 1/3 cup milk or lactose-free milk
Mix together the gluten-free flour, almond meal, baking powder, salt, and xanthan gum.
In the bowl of an electric mixer, beat the spread or butter for 2 minutes.
Add the sugar and whisk well for a few minutes. Add the vanilla extract.
Add the eggs one at a time and keep whisking.
Gradually add the flour and milk in 3 times. Whisk well.
Pour in a greased and floured 5 cup – 1.2 lt. cake tin and bake in a pre-heated oven at 165°C – 330°F for 40 minutes or until a skewer inserted in the middle comes out clean.
Cool down, then unmould and dust with icing sugar.
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