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
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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)
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In a large bowl, beat together 125 grams Nuttelex (or your choice of margarine) and sugar for 3-5 minutes or until pale.
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Add in egg replacement powder, vanilla, and salt. Beat slowly for 1 minute.
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Add in flour and milk and beat for another 3 minutes.
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Pour mixture into desired tin/s and bake until skewer comes out clean. (Please refer to Recipe Hints and Tips for further information)
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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.
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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.