This Dairy and Egg Free Cake is perfect to take to school or daycare as a birthday cake.
It is moist and delicious and will be a winner for kids with food allergies!
This one’s chocolate, but if you want a vanilla cake, just take out the cocoa powder and add a bit of extra vanilla extract!
Let us know if you liked this Dairy and Egg Free Cake recipe!
Dairy and Egg Free Cake
Course: DessertCuisine: AustralianDifficulty: Easy
Servings
8
servingsPrep time
5
minutesCooking time
45
minutesCalories
300
kcalTotal time
50
minutes
Cook Mode
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Ingredients
1.5 cup Flour Self-Raising
1 cup Caster sugar
1/4 cup Cocoa Powder
1/2 tsp Salt
1 tsp Vanilla extract
1 tsp White vinegar
1 cup Water
5 tbsp Vegetable oil
- Dairy Free Vienna Icing Ingredients
125 gram Nuttelex
1.5 cup Icing sugar
2 tbsp Soy milk
Directions
- Preheat oven to 150 degrees.
- Sift all dry ingredients together.
- Add wet ingredients and mix with hand beaters on high until smooth.
- Pour into a round tin and bake for about 40-45 minutes.
- Beat butter until as white as possible.
- Beat in half of icing sugar gradually. Add milk then remaining icing sugar – add colour and flavour if required.
Notes
- Dairy and Egg Free Cake is suitable to freeze for up to two months.
- For vanilla cake, omit cocoa and add a little extra vanilla if you like.
- Can be made into cupcakes – bake for 10 mins at 150 degrees.
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