For a moist and tasty vegan-friendly, wheat free, gluten free, dairy free, egg free, nut free (cake free!) cake try this recipe courtesy of Doves Farm.
125g/5oz sugar
6tbs sunflower oil
1tbs vanilla extract
Half a ripe banana
150g/6oz Gluten Free Self-Raising Flour from Doves Farm
4tbs water
1tsp oil for greasing
2tbs jam or fruit spread
1tsp icing sugar
Oven 190c/Fan 170c/Gas 5
1. Lightly oil an 18cm/7" round cake tin or line with greaseproof paper.
2. Beat together the sugar, sunflower oil and vanilla extract.
3. Mash the banana and add to mixture.
4. Add the flour and water and mix well.
5. Dollop mixture in to prepared cake tin and smooth the surface with a wet knife.
6. Bake in a preheated oven for 35 minutes.
7. Remove from tin and leave to cool on a wire rack.
8. Slice horizontally through the centre with a bread knife.
9. Spread one half with jam or fruit spread (if you want to keep the sugar content down - St.
Dalfour ones are delicious) and place the other half on top.
10. Sieve a light dusting of icing sugar over the top.
11. Enjoy!
My lovely friend Jan very kindly made this for me (my diet's wheat and dairy free) and I think even she was surprised at how good it tasted. It's a fairly solid cake but it doesn't have the dry, crumbly texture of a lot of gluten free baking. It was very moist and very moreish!
I would post a photo but the cake wasn't around long enough for me to get my camera out. Or maybe I was just too busy enjoying it to think of much else.
Do you have a favourite 'free from' recipe - or a good tip for anyone with a restricted diet? All contributions gratefully received!
125g/5oz sugar
6tbs sunflower oil
1tbs vanilla extract
Half a ripe banana
150g/6oz Gluten Free Self-Raising Flour from Doves Farm
4tbs water
1tsp oil for greasing
2tbs jam or fruit spread
1tsp icing sugar
Oven 190c/Fan 170c/Gas 5
1. Lightly oil an 18cm/7" round cake tin or line with greaseproof paper.
2. Beat together the sugar, sunflower oil and vanilla extract.
3. Mash the banana and add to mixture.
4. Add the flour and water and mix well.
5. Dollop mixture in to prepared cake tin and smooth the surface with a wet knife.
6. Bake in a preheated oven for 35 minutes.
7. Remove from tin and leave to cool on a wire rack.
8. Slice horizontally through the centre with a bread knife.
9. Spread one half with jam or fruit spread (if you want to keep the sugar content down - St.
Dalfour ones are delicious) and place the other half on top.
10. Sieve a light dusting of icing sugar over the top.
11. Enjoy!
My lovely friend Jan very kindly made this for me (my diet's wheat and dairy free) and I think even she was surprised at how good it tasted. It's a fairly solid cake but it doesn't have the dry, crumbly texture of a lot of gluten free baking. It was very moist and very moreish!
I would post a photo but the cake wasn't around long enough for me to get my camera out. Or maybe I was just too busy enjoying it to think of much else.
Do you have a favourite 'free from' recipe - or a good tip for anyone with a restricted diet? All contributions gratefully received!
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