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!
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.
Recipe Hints and Tips:
- 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.