Ingredients
DRY INGREDIENTS
WET INGREDIENTS
Method
- Preheat the oven to 180°C. Grease and line 2 x 15cm cake tins with baking paper. Don’t use larger tins. You can use smaller tins if you like. Remember, the smaller the better.
- In a large mixing bowl, sieve all the dry ingredients and then mix together well with a whisk.
- In a small jug, mix the milk and vinegar together until it thickens. Add the melted shortening, vanilla, and coffee (if using). Mix together.
- Slowly pour the liquid into the dry ingredients in three parts. Mix gently with a whisk between each addition of liquid until combined. Make sure your batter isn’t too runny. You can add some extra flour if needed.
- Divide the batter between two tins. Bake in the oven for 40 minutes or until a skewer comes out a little crumby. You want to under-bake it slightly to retain moisture.
- Leave the cake to cool on a cooling rack. Don’t store this cake in the fridge as it will dry out. For best results, eat on the same day, otherwise use a simple sugar syrup between layers to help keep the cake moist.
TIP: I used Bob’s Red Mill 1 to 1 Gluten-Free Flour, which you can used as a direct replacement for general purpose baking flour in recipes.
SPECIAL NOTES FOR A NO-FAIL CAKE
• If the batter is too runny, the cake will sink. It needs to pour out of your bowl slowly without being too sticky. It should have some thickness to it – like a runny store-bought custard.
• Don’t make this cake any bigger than a 15cm tin. Make sure to split the batter between two tins.
• Under-bake your cake slightly. You want to retain extra moisture in the cake, as gluten-free cakes can be a little dry.
