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
Keyword
baking, cake, gluten-free, low FODMAP
Prep Time20minutes
Cook Time40minutes
Total Time1hour
Servings9people
AuthorManuela Zangara
Ingredients
95gms– ¾ cup gluten-free flour and low fodmapif required
70gms– ¾ cup almond meal
1tspbaking powder
½tspsalt
¼tspxanthan gum
70gms– ¼ cup + 1 tbsp vegetable spread or butterat room temperature
150gms– ¾ cup sugar
1 ¼tspvanilla extract
2eggsat room temperature
80ml– 1/3 cup milk or lactose-free milk
Instructions
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.