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Tamara Stefanovich’s Angelic Cake

Updated: May 17, 2020


I have a 5 year old son so sweets are...well...important! But as I am eating a gluten- and dairy- free diet, a lot of cooking is experimental and a game of constant ingredient substitutions. This is a lovely, moist cake that is not too heavy on the calories!

1) Heat oven to 190 C

2) Mix dry ingredients on the side:

-2 cups all-purpose gluten-free flour (Dr Schär for example)

-1 teaspoon baking powder

-Pinch of salt

3) Mix in separate bowl:

-3/4 cup mild olive oil

-1 cup sugar

-1 soup spoon agave syrup or honey

-1 and 1/2 lemon juice plus zest, if you wish add even more lemon or half an orange juice

-vanilla extract

4) After it is well blended add one by one 3 large eggs

5) Then add 2/3 soya creme or whole fat coconut milk and mix for 2 minutes

6) While mixing start adding spoonful of dry ingredients until its smooth

7) Transfer into greased pan and bake for around 40 minutes

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