Gluten-free Vanilla Cake

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!

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Gluten-free Vanilla Cake

Gluten-free Vanilla Cake – soft and fluffy and very easy to make. Perfect to have at breakfast or tea time. Also lactose-free and Low Fodmap.

Course: Dessert

Cuisine: International

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Servings: 9 people

Author: Manuela Zangara

Ingredients

• 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

Instructions

1. Mix together the gluten-free flour, almond meal, baking powder, salt, and xanthan gum.
2. In the bowl of an electric mixer, beat the spread or butter for 2 minutes.
3. Add the sugar and whisk well for a few minutes. Add the vanilla extract.
4. Add the eggs one at a time and keep whisking.
5. Gradually add the flour and milk in 3 times. Whisk well.
   
6. 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.
   
7. Cool down, then unmould and dust with icing sugar.

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