Strawberry Vanilla Cake

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!

Method

1. 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)

2. In a large bowl, beat together 125 grams Nuttelex (or your choice of margarine) and sugar for 3-5 minutes or until pale.

3. Add in egg replacement powder, vanilla, and salt. Beat slowly for 1 minute.

4. Add in flour and milk and beat for another 3 minutes.

5. Pour mixture into desired tin/s and bake until skewer comes out clean. (Please refer to Recipe Hints and Tips for further information)

6. 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.

7. Layer cake/muffins with fresh strawberries and the 'butter' cream. Serve and enjoy!

Recipe Hints and Tips:

• 1 batch makes 12 Cupcakes @ 50-60% full. 2 batch makes Café Cake
• 1.5 batch makes Jumbo Cupcake
• 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.