A while back on Facebook I mentioned I was perfecting a recipe for a delicious Basic Vanilla Cake, so happy to say it been tested a few times and now it’s ready for you to try out (I hope, although I’m sure the kids wouldn’t mind if I had another go!)
I even tested it on my harshest critic – a friends daughter who is very fussy with cake. It is not a particularly sweet cake so I had added the icing included below.
Today is my mum’s birthday and I can’t be there with her in Melbourne so this cake was my way to celebrate.

Servings |
|
- 80 g rapadura sugar
- 130 g room temperature butter
- 2 eggs
- 1 tsp vanilla bean paste or extract
- 2 tsp baking powder
- 1/2 tsp bicarbonate soda
- 250 g white spelt flour
- 150 g milk of choice I use coconut
- 250 g of cream cheese
- 25 g milk
- 50 g maple syrup
- 1 tsp vanilla bean paste
Ingredients
For The Icing
|
![]() |
- Preheat oven to 180 degrees. Line a loaf tin with baking paper (can also use round cake tin).
- Cream butter and sugar with electric beaters until a light golden colour.
- Add eggs one and a time while still mixing until a lovely smooth texture.
- Add all other ingredients and mix on medium speed until well combined.
- Pour into tin and cook in oven for 30 minutes, or until a skewer inserted comes out clean.
- We are not a big icing family but sometimes the occasion calls for it. Combine in blender until it forms an icing texture. Then spread over cold cake and enjoy!
- Preheat oven to 180 degrees. Line a loaf tin with baking paper (can also use round cake tin).
- Add sugar to the bowl and mill 10 seconds speed 9. Add butter and mix speed 4, 1 minute.
- Add eggs one at a time while mixing at speed 4 until well combined.
- Add the other ingredients and mix on speed 4 for thirty seconds.
- Scrape down sides of bowl and repeat if needed.
- Pour into tin and cook in oven for 30 minutes, or until skewer inserted comes out clean.
A few notes on the cake:
The step with milling the sugar gives a softer texture, but it’s not totally necessary.
If you wanted to make it dairy free, then you could replace the butter with macadamia oil.
Other icing ideas are:
Sprinkle the top of the cake with extra rapadura sugar before baking – it will cause a beautiful caramel effect on top of the cake.
Grind down 50g rapadura sugar and blend with 50g butter and 1 tbls cacao for chocolate icing
Cover with whipped cream and grate some dark chocolate on the top
Enjoy, and let me know how you get on!