Gluten-free and Egg-free Recipes (with some Dairy-free options)

This cake recipe was a modification of a recipe a friend gave me a few years back. The original recipe has dried apricots in it, but I thought I’d take the basic recipe and turn it into a spice cake. It’s so easy as the base recipe has only four ingredients. If there’s a spice on my list that you don’t like, just leave it out.

Ingredients

150 g gluten-free self raising flour

90 g dessicated coconut

115 g caster sugar

1 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1/4 teaspoon ground cardamom

250 ml milk (or rice milk for dairy-free)

Method

1. Place all of the dry ingredients into a bowl and mix well.

2. Add the milk and mix well.

3. Pour into a loaf tin or 3 mini-loaf tins.

4. Cook in an oven at 160 C (fan-forced) or 180 C/350 F conventional until a skewer inserted into the centre comes out clean.

5. In the mini-loaf pans it took around 30 minutes to cook.

Tips

This cake is best eaten on the day it’s cooked. It is okay on day 2, but the keeping quality may be improved by adding a little oil.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: