Baking, Christmas, Gluten Free, Lactose Free
February 26, 2016
2 hrs 30 mins
2 hrs 40 mins
500g Plain flour (Gluten free)
250g Coconut sugar or brown sugar
2 tspns Bicarb soda
2 tblspns Cinnamon
1/4 tspn Cloves, ground
3 tspns Cardamom, ground
200ml Milk (Lactose free)
2 tblspns butter
1Mix all the dry ingredients together.
2Warm milk in microwave and mix with honey.
3Add the honey and milk to dry ingredients.
4Stir well together.
5(Optional - Grease tin with butter and sprinkle it with sugar)
6Pour the mixture in the tin.
7In slow cooker bowl place two egg rings and about 3cm of water.
8Place tin on egg rings in slow cooker bowl.
9Cook on high for 2.5hrs (5.5L Contempo sc).
10Check the cake with a skewer, when the mixture doesn't stick to it, the cake is finished.
11Put the cake on a wire rack to cool.
1Egg, Gluten, Lactose and Soy free
2This also works using regular flour and milk or your usual milk alternative if you need to be dairy free.
3Can also be enjoyed served warm with butterscotch sauce and ice cream (for those that can have).
Submitted by Felicity Barnett
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