This Strawberry Vanilla Cake is a gorgeous and creamy cake that is Gluten Free & Wheat Free, Lactose Free & Dairy Free and Egg Free! Wins everywhere!
Strawberry Vanilla Cake
Course: Baking, Cakes, Dairy Free Recipes, Egg Free Recipes, Freezer Cooking, Gluten Free, RecipesCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
320
kcalTotal time
1
hour10
minutesSoft vanilla cake layered with fresh strawberries and cream.
Cook Mode
Keep the screen of your device on
Ingredients
125 gram Margarine-(Nuttelex or any lactose/ Dairy free)
135 gram Sugar
2 tbsp Egg replacement powder (Orgran)-or apple puree with 1 tsp bi-carb
1 tsp Vanilla extract
1 tsp Salt
200 gram Gluten free flour-self raising
1/3 cups Rice milk-or almond
250 gram Margarine-Nuttelex
500 gram Gluten free icing sugar
1 bunch Vanilla seeds
Directions
- Preheat the oven to 170°C and grease either muffin tins or a cake pan depending on what you want to make. (Please refer to Recipe Hints and Tips for further information)
- In a large bowl, beat together 125 grams Nuttelex (or your choice of margarine) and sugar for 3-5 minutes or until pale.
- Add in egg replacement powder, vanilla, and salt. Beat slowly for 1 minute.
- Add in flour and milk and beat for another 3 minutes.
- Pour mixture into desired tin/s and bake until skewer comes out clean. (Please refer to Recipe Hints and Tips for further information)
- To make the ‘butter’ cream beat the remaining Nuttelex, icing sugar and vanilla seeds for 3-5 minutes. Colour with pink Hopper Natural Food colour.
- Layer cake/muffins with fresh strawberries and the ‘butter’ cream. Serve and enjoy!
Notes
- Bake @ 170 C – Cupcakes for 25 min + rotate in oven for 5 min.
- Cake for 1 hour, 10 min + rotate in oven for 15 min.
- Jumbo Cupcake for 1 hour, 20 min.
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