Allergies are very prevalent among young children and it is sometimes hard to work out what to make for a celebration or a treat. This cake is endlessly adaptable, is super easy to make and is very forgiving. The batter can also be used to make cup cakes.
I first made this when I was asked to create a cake for a friend’s birthday. It was a bit of an experiment and I left it late in the day to bake. I ended up whipping the ingredients together in a frenzy, pouring the batter into the pan and carting it uncooked to the dinner! We popped it in the oven and throughout the meal wonderful aromas drifted from the kitchen. To my relief the cake was delicious and it has become my go to recipe. Make this recipe your own – just about any fruit on the top will work. We also love banana sprinkled with a little brown sugar.
- 1 and ½ cups self- raising gluten free flour
- 1 cup sugar
- 2 tablespoons chia seeds
- ½ cup water
- ½ cup olive oil
- ½ cup almond milk/rice milk
- 1 teaspoon vanilla essence
- 1 cup mixed berries
- Preheat your oven to 170 C
- Whisk the water and chia seeds together and set aside for 10 minutes to soak.
- Combine the sugar, olive oil and vanilla essence and stir until smooth.
- Add the soaked chia seeds and stir.
- Add the self-raising flour gradually alternating this with the milk.
- Pour the batter into a round pre-greased 18cm pan.
- Cover the top of the cake with berries in any pretty pattern of your choice.
- Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean. Stand cake in pan for 5 minutes. Turn onto a wire rack.