-
- Prep
- 10 Minutes
-
- Total
- 30 Minutes
-
- Serving
- 16 Slices
Ingredients
| CAKE |
| 225g unsalted butter, softened |
| ¾ cup brown sugar |
| 3 large eggs, room temperature |
| ⅓ cup rice malt syrup |
| 220g plain gluten free flour |
| ¼ tsp xanthan gum |
| 1 ½ tsp baking powder |
| ½ tsp baking soda |
| pinch of salt |
| 1 tsp cinnamon |
| 1 ½ tsp ground ginger |
| ¼ tsp ground cloves |
| ½ cup almond milk room temperature |
| ICING |
| 250g Liddells Lactose Free Cream Cheese |
| ½ cup icing sugar |
Directions
Step 1
Preheat the oven to 180°C and line a 24 X 24cm baking tray
In a large bowl, use a hand mixer to cream the butter and sugar together until pale and fluffy.
Add the eggs, one at a time to incorporate.
Add in rice malt syrup.
