Ingredients
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1 1/2 cups plain flour (use a typical blended general purpose gluten-free plain flour mix -as stated in the intro)
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1 cup sugar
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1/3 cup oil (I use vegetable oil)
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1 cup water
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1 teaspoon gluten free baking powder
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1 teaspoon gluten-free bicarbonate of soda
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1 teaspoon vanilla
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1 tablespoon vinegar or 1 tablespoon orange juice
Instructions
- Preheat oven to 180°C Oil and line a round cake tin. (I use 20cm/8inch pan- but smaller or larger will just vary the height of the cake).
- Mix the dry ingredients together in a large bowl. Use an egg whisk to aerate- their is no need to sift the dry ingredients.
- Using a mixing jug, beat the oil, vinegar, vanilla and water together. Mix well.
- Make a well in the flour mix and add the wet mix. Beat this together slowly and when mixed through beat with a wooden spoon for a couple of minutes.
- Pour the mixture into the prepared tin.The mixture should be the consistency of a thick batter. Cook 45-60 minutes.
- When cooked, remove the cake from the oven and allow the cake to cool in the tin for 5-10 minutes before turning out to cool.
- Decorate as desired.