Butter Cake

Low salicylate, low amine, low GI

• Preheat oven to 180C
• Line the bottom of a 23 cm non-stick cake tin with glad bake or oil and dust the tin with magic bean flour or other gluten free flour
• Mix 1/2 cup of softened Nuttelex margarine, 2 teaspoons of vanilla extract (optional) and 500mL of water into the Natural Protein Rich Muffin & Cookie Mix
• Spoon into the prepared tin and bake at 180C for approx. 50 mins or until the cake springs back when touched

< Back to Recipes