A beautiful and simple gluten-free cake - perfect for any occasion!
Preheat oven to 180 degrees Celsius.
In a large bowl, combine the eggs, maple syrup, butter, yoghurt, vanilla and almond milk. whisk until light and fluffy.
Sift in the rest of the ingredients (apart from the strawberries and sliced almonds). Stir until well combined.
Brush a cake tin with the leftover melted butter.
Transfer mixture into the cake tin, flattening with the back of a spoon.
Top with sliced strawberries and then sliced almonds.
Bake for 30 minutes or until cooked through.
Ingredients
Directions
Preheat oven to 180 degrees Celsius.
In a large bowl, combine the eggs, maple syrup, butter, yoghurt, vanilla and almond milk. whisk until light and fluffy.
Sift in the rest of the ingredients (apart from the strawberries and sliced almonds). Stir until well combined.
Brush a cake tin with the leftover melted butter.
Transfer mixture into the cake tin, flattening with the back of a spoon.
Top with sliced strawberries and then sliced almonds.
Bake for 30 minutes or until cooked through.
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