Berry Breakfast Cake (Lactose and Gluten-Free)

Thermomix recipe: Berry Breakfast Cake (Lactose and Gluten-Free). Ready in 50 minutes. Serves 6. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

• 200 g gluten-free flour blend (with xanthan gum)
• 100 g caster sugar
• 2 tsp baking powder
• ½ tsp salt
• 180 g lactose-free milk (e.g., almond or oat milk)
• 60 g vegetable oil
• 2 large eggs
• 1 tsp vanilla extract
• 150 g fresh or frozen berries (e.g., blueberries, raspberries)

Instructions

1. Preheat your oven to 180°C (350°F). Grease and line a 20 cm round cake tin with baking paper.
2. Add the gluten-free flour blend, caster sugar, baking powder, and salt to the Thermomix bowl. Mix for 10 seconds / Speed 4. Transfer the dry ingredients to a separate bowl and set aside.
3. Without cleaning the bowl, add the lactose-free milk, vegetable oil, eggs, and vanilla extract to the Thermomix bowl. Mix for 20 seconds / Speed 3.
4. Add the reserved dry ingredients back into the Thermomix bowl with the wet ingredients. Mix for 15 seconds / Speed 4, or until just combined. Scrape down the sides of the bowl with the spatula and mix for another 5 seconds / Speed 4 if needed. Be careful not to overmix.
5. Gently fold in the fresh or frozen berries using the spatula. Ensure they are evenly distributed.
6. Pour the cake batter into the prepared cake tin, spreading it evenly.
7. Bake for 30-35 minutes, or until a skewer inserted into the centre of the cake comes out clean.
8. Let the cake cool in the tin for 10 minutes before carefully transferring it to a wire rack to cool completely.
9. Serve warm or at room temperature.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.