1½ tbsp. cold water (20ml)
1/3 cup rice/oat milk (80ml)
1 cup. Orgran Gluten Free Self-Raising Flour (150g)
½ cup caster sugar (110g)
1 tsp. Orgran No Egg (3g)
½ tsp. vanilla essence
80 grams butter/ Dairy Free Replacement
Preheat oven to 180ºC (350ºF).
Grease 20cm round cake tin.
Beat the butter, caster sugar and vanilla with an electric beater until pale and creamy.
In a separate bowl, beat No Egg with 20ml water until fluffy and then add to butter/sugar mixture. Beat until well combined. Stir in half the flour, then all of the milk and then the rest of the flour.
Spoon the mixture into the prepared tin and smooth surface with the back of a spoon.
Bake in preheated oven for 25 minutes or until golden.
Leave cake in tin for 5 minutes before turning onto a wire rack.
Gluten free Tea Cake recipe
Suggestion: for topping, brush the cake with melted butter, or combine caster sugar and cinnamon together and sprinkle evenly over cake.
Please note: Dietary status is a guideline only. If you have a food allergy, please check the suitability of your ingredients.