Gluten And Dairy Free Basic Cake Mix - cooking recipe

Ingredients

1 cup gluten-free flour
1/2 cup sugar
1 medium egg
1/2 cup oil (I usually use olive, but peanut, sunflower etc is all OK, each will add a slightly different flavour)
1/2 cup milk (I use lactose free or even better, soy milk)
3 drops vanilla

Preparation

OPTIONAL EXTRAS
To make some of the many variations on this cake:.
- lemon juice and 1 cup of dessicated coconut.
- 1/2 cup sultanas or currants (or dairy free choc chips!).
- cocoa to make the chocolate version.
- sliced apple rings (arranged on the top of the cake batter before you cook it) and cinnamon sugar.
- chopped dates with powdered ginger, nutmeg, and allspice.
DIRECTIONS.
No fancy directions here - just throw everything into a food processor and mix it all together!
If you are adding any of the optional ingredients, put them in last (especially if it's the dried fruit as you don't want to chop that all up into the mixture).
Put the mixture into an oiled and floured tin, or a muffin tray, and cook in a moderate oven (180C/360F) for around 15-30 minutes depending on your oven and whether you're doing it as a cake or muffins.
Carefully turn out on a rack to cool (or while it's hot, you can spread the top of the cake with dairy-free margarine and sprinkle with cinnamon sugar - mmmmmmm!).
You can ice/frost the cake as desired - if you can tolerate dairy, a lemon cream cheese icing made with big scoop of creamed cheese, lemon juice and icing sugar is lovely!).
'SHELF-LIFE' / STORAGE.
Like many things made with gluten free flour, this cake is best eaten quickly which is one of the reason why I usually make muffins and put them in the freezer and just quickly heat in the microwave and serve as needed.