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Easy gluten free funfetti cake

FODMAP friendly, nut free, gum free, starch free, lactose free option
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Servings 8 people

Equipment

  • 1 x 20cm cake tin

Ingredients
  

For the cake batter:

  • 175 g fine white rice flour
  • 150 g caster sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • heaped 1/4 teaspoon fine salt
  • 150-175 g plain full fat yoghurt (I have used Greek and lactose free pot set yoghurt) see notes
  • 1/2 cup (125ml) milk of choice I have used regular, lactose free and soy
  • 2 teaspoons white vinegar or lemon juice
  • 1/3 cup (80ml) vegetable or sunflower oil
  • 2 extra large eggs
  • 1-4 - 1/2 cup sprinkles (roughly 40-80g depending on the sort you use) see notes

optional flavourings:

  • 1/4 teaspoon almond extract
  • 1 teaspoon vanilla bean paste

Instructions
 

  • Preheat the oven to 180C/356F. Lightly grease and line a 20cm cake tin.
  • Combine the flour, sugar, baking powder, baking soda and salt in a large mixing bowl. Whisk to combine.
  • In a smaller mixing bowl, whisk together the milk and yoghurt, then add the vinegar. The mixture should thicken almost straight away.
  • Add the yoghurt mix, eggs and oil to the flour and whisk until completely smooth. Add the optional flavourings here, if you're using them.
  • Whisk in the sprinkles, then transfer the batter into the greased cake tin. Bake for 30-35 minutes or until the top is golden brown and a skewer comes out clean. The centre middle is the last to cook, so make sure you check it is done.
  • Once cooked, allow to cool for 5-10 minutes before gently removing from the cake tin. You might need to run a knife around it first. Take the baking paper off and set on a cake rack to cool. Allow to cool completely if you’re icing.
  • The cake keeps well for 2-3 days in an airtight container.

Notes

Greek yoghurt is not particularly FODMAP friendly, I know. I have included it as an option for regular gluten free folks who don't need to avoid lactose. Use a full fat lactose free yoghurt (I like pot set because it's nice and thick) if you need this to be lactose free. 
Grease the cake tin thoroughly but lightly. Over greasing the tin is often the culprit for an oily and dense lower section of a cake.
20cm cake tins are easy to find – I bought mine at the supermarket. I don’t recommend using a larger cake tin as the result will be markedly different and potentially not great. The batter is reasonably thin, so I don’t recommend using a springform tin in this instance.
If your sprinkles dissolve during baking, it is to do with the brand of sprinkles. As I’ve mentioned, Australia has a very poor selection of sprinkles so I do recommend buying some good ones online. See the sprinkles section above for what I used.
If you want to bake two cakes, I highly recommend mixing them up separately and baking them individually. When I attempted to bake two at once they came out with overly brown tops and a liquid centre. Not cute.
I found that adding the full 175g of yoghurt made for a fluffier, lighter cake, but that the sprinkles fell to the bottom 3rd of the cake while baking. You can choose what is most important to you – use less yoghurt for more even sprinkle dispersion, and more yoghurt for a slightly fluffier cake.
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