250g pack unsalted lactose free butter, softened, plus extra for greasing
250g golden caster sugar
seeds scraped from 1 vanilla pod or 1 tsp vanilla paste
5 large eggs, cracked into a jug
85g gluten free plain flour
100g lactose free yogurt
250g gluten free self-raising flour
3 tbsp lactose free milk
1 tbsp cinnamon powder
For the frosting
50g icing sugar
100g lactose free cream cheese
1 tsp cinnamon powder
seeds ½ vanilla pod or ½ tsp vanilla paste
Heat oven to 160C/140C fan/gas 3. Grease a round, deep 20cm tin, then line the base and sides with non-stick baking paper.
Using electric beaters or a tabletop mixer, beat the lactose free butter, sugar, vanilla, cinnamon and ¼ tsp salt together until pale and fluffy, then pour in the eggs, one at a time, giving the mix a really good beating before adding the next.
Add 1 tbsp of the gluten free plain flour if the mix starts to look slimy rather than fluffy. Beat in the lactose free yogurt. Mix the gluten free flours; then, using a large metal spoon, fold them into the batter, followed by the lactose free milk.
Spoon the mix into the tin and bake for 1 hr 20 mins or until well risen and golden – a skewer inserted into the middle should come out clean. Meanwhile, make the frosting by gently mixing the sugar, lactose free cream cheese, cinnamon and vanilla in a bowl. Set aside.
Once the cake is out of the oven, leave to cool for 30 mins in the tin, then use a skewer to poke holes all over the cake, going right to the bottom. Spread the frosting over the cake when cool.