- 10 Minutes
- 30 Minutes
- 16 Slices
|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|
|250g Liddells Lactose Free Cream Cheese|
|½ cup icing sugar|
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.
Use a spatula to mix in gluten free flour, baking agents, salt and spices.
Add in the milk and ensure the batter is smooth.
Pour into your cake tin and smooth the top. Bake for 30 minutes or until a skewer comes out clean.
Allow to cool before icing.
In a medium sized bowl add Liddells Lactose Free Cream Cheese and icing sugar.
Use a hand mixer to combine and form a smooth mixture.
Use a spatula to ice the cake.
Top with festive decorations and slice into bite size squares to serve.