Saturday, 23 October 2010

Gluten free vanilla cake / cupcakes

Vanilla Cake – for cupcakes or birthday cake

Adapted from Romantic rose cupcakes, BBC Good Food

Makes about 12 deep cupcakes or one 7inch cake. Double recipe for a layer cake suitable for a party.


150ml pot natural yogurt

3 eggs, beaten

1tsp vanilla

175g golden caster sugar

120g gluten free flour mix such as Doves Farm

120g ground almonds

3 tsp baking powder

175g unsalted butter, melted

White chocolate frosting

100g white chocolate

140g unsalted butter – room temperature

140g icing sugar

Line cake tins and set oven to 190C, fan 170C


In a jug, mix yogurt eggs and vanilla extract.

Sift flour and baking powder together, add almonds and sugar and mix well.

Add wet to dry ingredients and mix well. Spoon into tin /cupcake cases.

Bake approx 4 5-50 minutes for large cake, 20-25 minutes for cupcakes. Test with skewer to see if comes out clean.

Cool on wire rack. Eat within three days or freeze as soon as possible.


Melt chocolate in microwave, stirring occasionally. Leave to cool.

Beat butter and icing sugar until soft and light. Beat in chocolate. Cover and chill for up to one month.

This cake freezes well, and can be frozen with the frosting. Eat within two days of defrosting.

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