Teff Vanilla Butter Cake

Teff is one of the few gluten free flours that taste good by itself in baked goods, particularly cakes. 



325 g Teff flour*

2 tsp Baking powder

250 g Caster sugar

250 g Butter

4 Eggs

3 tsp (20 g) Vanilla extract

300 g Milk


*Teff flour - there are a number of brands & varieties of Teff available. 


I used a butterscotch buttercream icing on this cake. Next time I make this cake/cupcakes I might use a cinnamon buttercream or coffee buttercream or vanilla buttercream - whatever takes my fancy. 



Turn oven on to 180 C.

Grease a cake ring tin. Mine are ~24 cm in diameter, one is fluted the other has straight sides. I bake most of my cakes (apart from fruit cakes) in ring tins, regardless of whether they are gluten free or not. Baking the cake in a straight sided ring tin makes it easier for the cake to rise evenly. Generally in a ring tin; the cooking time will be less, it is easier to cut into slices (& they can be smaller slices), the middle wont sink & if baking the cake for a childs party the middle can be filled with lollies or an action figure etc. 

Soften butter either gently in the microwave or by leaving it at room temperature for a while. 

If your eggs are stored in the fridge warm up 4 of them by putting them into a container with hot tap water. Don't worry they will not cook provided your tap water is not hotter than ~55 C.

Warm the milk a little by bringing it to room temperature or gently heating in a microwave.

Sift together the flour & baking powder.

Cream the butter & sugar. Scrape down the sides & continue to beat the mixture.

Add the vanilla extract & continue to beat the mixture.

Add an egg to the creamed mixture & beat to combine. Scrape down the sides.

Repeat the step above until there is one more egg to add.

Add in half of the flour, mix to combine. Then add in the remaining egg.

Add in the rest of the flour & beat until the mixture is uniform.

Pour in ~1/3 of the milk & mix to combine. When uniform add in another third, mix this in & then the final third.

Transfer mixture to cake ring tin (this mixture won't pour) & transfer to the oven.

Bake for ~35 mins at 180 C. The actual time will vary depending on the size of your ring tin & your oven. 

Allow to cool for ~5 mins before turning the cake out of the tin. 

Allow the cake to completely cool before icing it.