Ingredients

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

Method

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.

Recipe adapted from: Good Food