A quick mix cake was a perfect for last minute morning tea treat for a gluten intolerant friend. The leftovers will be perfect to add to the supper treats for the 'sisters' at knitting group. Unfortunately, very limited decorating/icing supplies so the sprinkles dictated both the style and type of icing. Fortunately, there was blue and pink colouring so I could make mauve icing and decorate with the green and white sprinkles. I have been playing around with gluten free recipes and am very happy with both this recipe and this one they are both very moist and flavoursome and so easily prepared.
Gluten Free, Dairy Free Cake
1 tablespoon vanilla extract
1/2 cup grapeseed oil
1 cup caster sugar
1 teaspoon baking powder
1 1/2 cups almond meal
1/4 cup gluten free corn flour
Preheat oven to 160 deg C, grease and line base of a springform pan.
Beat eggs and sugar together until thick and foamy, beat in vanilla and the baking powder.
Beat in the ground almonds and corn flour.
Pour batter into the prepared tin. Bake until cake is set and starting to shrink away from the sides of the tin, approximately 45 minutes.