Gluten and dairy free
150gms Olivani (or dairy free margarine)
2 tsp vanilla essence
3/4 Cup Sugar
1 and 3/4 cups GFG Baking Mix
3 tsp Gluten free baking powder
1 cup rice milk
Cream Olivani, sugar and vanilla until light and fluffy and as white as possible. Add eggs one at a time, beating well after each one. Add milk. Fold in sifted flour and baking powder. Oil or line a 20cm cake tin, fill with mixture.
Bake at 180c for around 40mins or until the cake bounces back in the middle. Leave in tin for 10 mins then turn out onto a wire rack to cool.
When completely cold ice cake or dust with icing sugar if you are in a hurry