This is one of those cakes that is easy to throw together and gives a great pay off every time. Beautifully tasty, soft and smooth you can’t fault it. It cuts like butter, has little crumbling and holds together well. Unlike some gluten free cakes there is nothing rubbery or heavy about it and it is a joy to eat.
I remember Roo’s first reaction to this cake was “mmmm delicious”. Now he’s a child and it’s cake so that could be a generic response but my boy has strong tastes and doesn’t mince his words!
I’m sure you will love it as much as we have. It takes about 15 minutes to prepare and 45-50 minutes to bake. You will get 8-10 servings dependant on the size of the slice you serve. Beautifully golden on the outside and pale and delicate on the inside your eyes will enjoy this as much as your tastebuds.
- 225g Dairy and Soya free margarine.
- 220g Caster Sugar.
- 5 large eggs.
- 2 teaspoon vanilla extract.
- 220g Gluten free Plain flour.
- 1/2 teaspoon xantham gum.
- Preheat your oven to 170c and grease a large loaf tin.
- In a large bowl, or the bowl of a stand mixer, add the margarine. Beat well until creamy and soft.
- Add the sugar and beat together until light and fluffy.
- Add the eggs slowly and beat in between each addition to ensure the batter is smooth. Add the vanilla with the last egg addition.
- Add the flour and xantham gum a little at a time and beat well until all of the flour is used and you have a smooth light batter.
- Tip into the loaf tin and smooth lightly. Tap against the work bench to ensure the mixture is evenly spread.
- Bake in the centre of the oven for 45-50 minutes. The cake should be golden and a skewer inserted should come out clean.
- Allow to cool in the tin for 20 minutes before turning onto a wire rack to cool completely.