This cake is lovely just as it is, but is also lovely iced, or turned into a cinnamon tea cake.
splash of olive oil (~1-2 Dessert spoons)
1/3 cup low GI sugar
1 tsp vanilla essence (I use a specialty Mexican mix - very strong)
1/2 cup rice milk
1 tsp GF baking powder
1 cup white rice flour
1/3 cup GF cornflour
2/3 cup GF bread mix
Preheat oven to a medium heat ~ 180 degrees Celsius (our oven is hot so this translates to 160 on our dial!).
In a bowl, combine nutalex, oil and sugar. Beat with a fork until it goes light and creamy. Then add eggs one at a time, beating after each addition. Then add vanilla and beat.
Mix the baking powder and rice milk in a cup. It may or may not foam up - doesn't matter either way.
For cake, grease a baking tin with extra oil - I always use a cheese-cake tin, as it's easy to get the cake out. If your tin tends to stick, line the bottom of the tin with baking paper. For cupcakes, just put 24 small or 12 large cupcake cups in cupcake trays. For small cupcakes, 2 heaped tsp of batter in each cup should do the trick.
|Small cupcakes ready to go in the oven|
Cook in the oven until slightly golden brown on top, and a knife stuck in the middle comes out clean. The amount of time depends - for cupcakes, about 12 minutes, for a cake ~20-35 minutes. Gluten-free cakes generally cook faster than ordinary cakes, so keep an eye on it.
Waiting a few minutes before taking the cake out of the tin makes it easier to remove. Let it cool and serve. Or decorate how ever you like.
For cinnamon tea cake, spread the top of cake with extra nutalex while it's warm, then sprinkle with cinnamon and icing sugar.