Baking has been a passion of mine for as long as I can remember. As a child I must admit I was drawn to it mainly because it involved eating a lot of the ingredients along the way!
Now, I’d been lying if I said that was a habit I’d grown out of! However, baking and cooking means so much more to me today. There is something so therapeutic about being in the kitchen after a stressful week, watching back-to-back episodes of ‘Friends‘ while pretending you’re Mary Berry.
Some of my most treasured memories are of making cakes for my family members for their birthdays and celebrations and due to my cousin’s gluten intolerance, I started to use a Gluten Free recipe. However, I have found that it has stood the test of time and it is now the recipe I use most often, regardless of who I am making a cake for.
It is super simple and easy to follow, and very versatile. You can use it to make one big cake or each batch will make around 12 cupcakes.
125g unsalted butter
125g caster sugar
125g Gluten-Free self raising flour
2 medium eggs
1/2 teaspoon glycerine
1/2 teaspoon vanilla extract
3 tablespoons milk
- Preheat the oven to 190 degrees celsius and either line a 12-hole cupcake tray or grease a cake tin.
2. Weigh the butter and place in the microwave until melted
3. This recipe uses the all-the-one method, so then all you need to do is mix all the weighed ingredients together in a mixing bowl until light and fluffy.
4. Once mixed, transfer the mixture evenly into the cupcake cases or as desired into your cake tin.
5. Place in the preheated oven for 18 minutes or until a skewer comes out clean.
You can have a little bit of fun with the recipe!
- To make chocolate cakes you can substitute 20g of flour for cocoa powder.
- Add a generous amount of food colouring to the mixture to make rainbow cake!
Any type of frosting suits these Vanilla cakes well. For simplicity, I often used whipped cream mixed with a little bit of icing sugar.
But you can use buttercream, cream cheese frosting or whatever is your favourite!
Happy Baking! 🙂