Prep
30m
Cook
45m
Total
1h 15m
Ingredients
Method
Nutrition
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For
8
M
I
For the gluten free cake
180
g
Gluten free 1:1 flour
46
g
Oat flour
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Per Serving
Calories
634kcal
Fat
42g
Saturates
22g
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Cream the butter & sugar for a full 3-4 minutes. I know it can be tempting, but do not cut the creaming of the butter & sugar time down! This will help the cake rise without adding too much chemical leavener. Use any neutral oil. My go-to is light-tasting olive oil, but you can use any neutral oil, such as vegetable or canola oil. Don't over-whip the cream! Whip the cream to until it just reaches stiff peaks. Cream can split very quickly and become grainy. Assemble the cake just before serving. Whipped cream can liquify again, so I recommend waiting to whip the cream and assembling the cake until just before serving.
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Prep
30m
Cook
45m
Total
1h 15m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
8
M
I
For the gluten free cake
180
g
Gluten free 1:1 flour
46
g
Oat flour
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
634kcal
Fat
42g
Saturates
22g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Cream the butter & sugar for a full 3-4 minutes. I know it can be tempting, but do not cut the creaming of the butter & sugar time down! This will help the cake rise without adding too much chemical leavener. Use any neutral oil. My go-to is light-tasting olive oil, but you can use any neutral oil, such as vegetable or canola oil. Don't over-whip the cream! Whip the cream to until it just reaches stiff peaks. Cream can split very quickly and become grainy. Assemble the cake just before serving. Whipped cream can liquify again, so I recommend waiting to whip the cream and assembling the cake until just before serving.
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Made it?
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