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Number of Servings:


  1. 25 grams - butter softened
  2. 1 teaspoons - vanilla essence
  3. 180 grams - organic coconut sugar
  4. 2 - eggs
  5. 170 grams - plain gluten free flour
  6. 1/2 teaspoons - gluten free baking powder
  7. 125 - mL milk (rice / almond to make this non-dairy)


Grease and line a 16 cm round baking tin and preheat oven to 160 degrees Celsius.

In a hand or stand mixer beat together the butter, sugar and vanilla until light and creamy. Add the eggs one at a time and mix until just combined. Don’t worry if it looks curdled it will come back together.

Sift together the gluten free flour and baking powder into this mix. Add the milk and mix on low to combine. Scrape down the sides and mix on medium high to combine to a smooth batter.

Note, test the batter, add another 1/2 tsp vanilla if you like that extra vanilla hit, plus, the raw batter tastes awesome.

Pour the batter into the prepared baking tin, smooth the top and bake for approximately 65 minutes for a 16 cm cake or 50 minutes for an 18 cm cake. It’s done when a skewer inserted into the middle comes out clean. Allow to cool for 10 minutes before inverting onto a cooling rack to cool completely.


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