I recently had an event where I needed to take a plate for a shared meal and I decided to make a cake! I found this recipe online and altered it to my desire (but in reality just used what I had in the fridge already).
You’ll see that the icing doesn’t have any quantities written alongside the ingredients – this is because it depends on how much icing you want and how thick you like it to be. My suggestion is to start small and slowly build it up, so you have lots of room to play with. Enjoy!
Gluten-Free Vanilla Cake
1 cup Chelsea low GI cane sugar
2 teaspoons vanilla essence
1 1/2 cups Edmonds gluten-free flour
1 3/4 teaspoons Edmonds baking powder
1/2 cup Lewis Road Milk (I used pure organic ‘Light’)
- Preheat oven to 180 degrees
- Grease/flour a 23cm x 23cm cake pan (or line a muffin pan with paper liners if you want to use the batter for muffins).
- In a medium bowl, cream together the sugar and butter.
- Beat in the eggs, one at a time, then stir in the vanilla essence.
- Combine the flour and baking powder and then add to the creamed mixture and mix well.
- Finally, stir in the milk until mixture is smooth. Pour or spoon into the prepared pan.
- Bake in preheated oven for 30 to 40 minutes. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
- While you let it cool, make the icing. Quantities are as desired.
- Melt a small portion of butter and mix in the cream cheese until you have a smooth consistency. You can add more butter later if you need to thicken the icing.
- Add in icing sugar as necessary to make the desired thickness and amount of icing.
- Once cooled, ice the cake and decorate as desired before serving.
I topped mine with fresh blueberries and passionfruit – delicious!!