This gluten free raspberry cake is made with 1 ½ cups of 1:1 gluten free flour, cane sugar, and a few other ingredients including eggs and raspberry jam. It's perfect for those learning to bake gluten free.
1: Bring all ingredients to room temperature.
2: Sift the dry ingredients (including sugar) together in a bowl.
3: In a separate mixing bowl, whisk together liquid ingredients except milk.
4: First, whip the eggs until fluffy then add other liquids: oil, vinegar, and vanilla.
5: Add in dry ingredients including sugar and milk.
6: Swirl in jam of choice.
7: Bake at 325° for about 45 mins (depending on pan) and check with a toothpick.
