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Gluten and Dairy Free Basic Cake Mix

Gluten and Dairy Free Basic Cake Mix Recipe

This is a gluten and dairy free version of my family's 'Jiffy tea cake' which is one of those basic cakes you can add almost anything to! It makes a smallish cake, so I usually double the mixture if making a whole cake, or just use the quantities below to make about 6 muffins. I've given the quantities in 'cups' and by that I actually mean a tea cup that I've been using as my cooking measuring cup for the last 30 years! It doesn't really matter whether you use a metric or imperial cup as long as you use the same cup - though if you only have small eggs, I would perhaps use two. I also like to have a fairly thick batter, so I add more milk or flour as needed to get it to the right consistency - experiment to see what suits you and your oven best.
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Prep Time 10 mins
Cook Time 30 mins
Course Dessert
Cuisine Fusion
Servings 6 muffins
Calories 249.1 kcal

Ingredients
  

  • 1 cup gluten-free flour
  • 1/2 cup sugar
  • 1 medium egg
  • 1/2 cup oil (I usually use olive, but peanut, sunflower etc is all OK, each will add a slightly different flavour)
  • 1/2 cup milk (I use lactose free or even better, soy milk)
  • 3 drops vanilla

Instructions
 

  • OPTIONAL EXTRAS
  • To make some of the many variations on this cake:.
  • - lemon juice and 1 cup of dessicated coconut.
  • - 1/2 cup sultanas or currants (or dairy free choc chips!).
  • - cocoa to make the chocolate version.
  • - sliced apple rings (arranged on the top of the cake batter before you cook it) and cinnamon sugar.
  • - chopped dates with powdered ginger, nutmeg, and allspice.
  • DIRECTIONS.
  • No fancy directions here - just throw everything into a food processor and mix it all together!
  • If you are adding any of the optional ingredients, put them in last (especially if it's the dried fruit as you don't want to chop that all up into the mixture).
  • Put the mixture into an oiled and floured tin, or a muffin tray, and cook in a moderate oven (180C/360F) for around 15-30 minutes depending on your oven and whether you're doing it as a cake or muffins.
  • Carefully turn out on a rack to cool (or while it's hot, you can spread the top of the cake with dairy-free margarine and sprinkle with cinnamon sugar - mmmmmmm!).
  • You can ice/frost the cake as desired - if you can tolerate dairy, a lemon cream cheese icing made with big scoop of creamed cheese, lemon juice and icing sugar is lovely!).
  • 'SHELF-LIFE' / STORAGE.
  • Like many things made with gluten free flour, this cake is best eaten quickly which is one of the reason why I usually make muffins and put them in the freezer and just quickly heat in the microwave and serve as needed.

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Nutrition

Serving: 376gCalories: 249.1kcalCarbohydrates: 17.7gProtein: 1.6gFat: 19.6gSaturated Fat: 3gCholesterol: 30.1mgSodium: 20.6mgSugar: 16.7g
Keyword < 60 Mins, Dairy Free, Dessert, Free Of..., Lactose-free
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