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The one cup favourite cake recipe

This cakes works as long as you use 1 cup of the basic ingredients with coconut. It’s also butter and oil free.

Brought to you by Jo Richardson, the Kitchen Therapist.


  • 1 cup self - raising flour or wholemeal self raising or gluten free self raising flour
  • 1 cup brown, white or raw sugar
  • 1 cup milk (any type such as cows, rice, almond or soy or yoghurt)
  • 1 cup desiccated coconut (or use 2 cups for a denser consistency)
  • 1 cup eggs (that’s 4)
  • 1 cup of a dried fruit or fresh chopped or grated fruit or a combination
  • Vanilla, or cinnamon or mixed spice – about 1 tsp

Combine all the ingredients and mix well very. You can do this with a stand mixer or by hand.

To bake

Pour into a greased 22 cm pan and bake in a 180°C oven for 40 minutes or until firm. Allow to cool 10 minutes before removing from pan.


Cake keeps well for up to 3 days in a sealed container or can be frozen wrapped in plastic wrap and or foil for up to 3 months.


It can be made in a half quantity (1/2 cup of ingredients and 2 eggs) and baked into a small 18cm cake pan.

One Cup Cake