Raspberry, chia seed and vanilla cake

This is another recipe which adapted from Sue Shepherd's and Peter Gibson's Food Intolerance Management Plan book. In the book, it is a plain vanilla cake, and I added raspberries (originally frozen) and chia seeds, which made the colour very dark rather than the light cream that it should have been. I also added 3 rather than 2 eggs and perhaps I should have stuck to 2 - but the cake tasted very good nevertheless :-)

Ingredients:
150g Doves Farm gluten free white self-raising flour blend
35g amaranth flour
35g corn flour
75g custard powder
2 heaped tsp baking powder
1 heaped tsp bicarbonate of soda
3 eggs (maybe use 2 next time!)
220g sugar (I used glucose)
2 tsp vanilla essence
50g melted butter
200g yoghurt alternative
170ml milk alternative (e.g. coconut milk)
good sprinkling of chia seeds
1/2 cup-ish defrosted raspberries

Sift the flours. Whisk the eggs. Add the sugar and vanilla essence to the eggs and continue whisking. Add the butter, yoghurt and milk and stir. Add the liquid mixture to the dry ingredients and whisk again. Add the chia seeds and raspberries.
Bake in a pre-heated oven (160C ish) - it took me 70 minutes, though the recipe states 30-35 mins at 170C. Voila!