Gluten free birthday cake

1. Gluten Free Ingredients

2. 25g butter, softened
1tsp vanilla essence
180g organic coconut sugar
2eggs
170g plain gluten free flour
1/2tsp gluten free baking powder
125ml milk ( rice/almond to make this non – dairy )

3. Baking Method

4. Grease and line a 16cm round baking tin and preheat oven to 160 degrees celsius.

5. In a hand or stand mixer beat together the butter, sugar and vanilla until light and creamy. Add the eggs one at a time and mix until just combined. Don’t worry if it looks curdled it will come back together. Sift together the gluten free flour and baking powder into this mix. Add the milk and mix on low to combine. Scrape down the sides and mix on medium high to combine to a smooth batter. Note, test the batter, add another 1/2tsp vanilla if you like that extra vanilla hit, plus, the raw batter tastes awesome.

6. Pour the batter into the prepared baking tin, smooth the top and bake for approximately 65minutes for a 16cm cake or 50minutes for an 18cm cake. It’s done when a skewer inserted into the middle comes out clean. Allow to cool for 10minutes before inverting onto a cooling rack to cool completely.

7. Milk Chocolate Frosting

8. Makes enough to frost the 16cm cake
225g butter, softened
1/2tsp vanilla essence
100g milk chocolate, melted and cooled
325g organic coconut sugar, sifted.

9. In a stand or hand mixer beat the butter and vanilla until light and creamy. Pour in the cooled chocolate and beat to combine. Add half of the icing sugar and beat on low to combine. Repeat with remaining icing sugar. Once the icing sugar is completely incorporated increase the speed to high and beat until light and creamy.

10. Cut your cooled gluten free birthday cake in half, place the bottom half on a serving plate and spoon a few scoops of frosting onto the halved cake. Spread the frosting out to the edges and sandwich with the top half of the cake. Cover the cake with the remainder of the frosting and smooth out or decorate as desired.