Dairy and Egg Free CakeSuitable for People with Allergies

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…

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!

serves
8
time needed
prep cook
ingredients
12
difficulty
Easy
rating (click to rate)
3.3 based on 100 ratings, click to rate

Ingredients

  • 1 1/2 cups 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 grams Nuttelex
  • 1 1/2 cups Icing Sugar
  • 2 tbsp Soy Milk


Method

  1. Preheat oven to 150 degrees.
  2. Sift all dry ingredients together.
  3. Add wet ingredients and mix with hand beaters on high until smooth.
  4. Pour into a round tin and bake for about 40-45 minutes.

Icing:

  1. Beat butter until as white as possible.
  2. Beat in half of icing sugar gradually. Add milk then remaining icing sugar - add colour and flavour if required.

Notes

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.

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