Prep 10 mins
Cook 30 mins
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.
- 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
- 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.
- 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.