CAKES RECIPES BAKING FREEZER COOKING

Strawberry Vanilla Cake

Strawberry Vanilla Cake

Summary

Servings 12
Time Needed Prep
Cook
Ingredients 10
Difficulty Easy

Rating (click to rate)

3.5 based on 2 ratings.

Ingredients

  • 125 g Margarine (Nuttelex or any lactose/ Dairy free)
  • 135 g Sugar
  • 2 tbsp Egg Replacement Powder (Orgran) or apple puree with 1 tsp bi-carb
  • 1 tsp Vanilla Extract
  • 1 tsp Salt
  • 200 g Gluten Free Flour self raising
  • 1/3 cups Rice Milk or almond
  • 250 g Margarine Nuttelex
  • 500 g Gluten Free Icing Sugar
  • 1 bunch Vanilla Seeds

Nutrition Information

Qty per
129g serve
Qty per
100g
Energy 535.4445802005kcalcal 413.68368287445kcalcal
Protein 2.0793589149084gg 1.6065095917397gg
Fat (total) 26.664215743102gg 20.600733255037gg
 - saturated 5.9174314733235gg 4.5717987174789gg
Carbohydrate 73.643694579694gg 56.897008431389gg
 - sugars 56.531765873016gg 43.676357872534gg
Dietary Fibre 2.4312865497076gg 1.8784083567146gg
Sodium 820.72359126984mgmg 634.08982070809mgmg

Please Note - Nutritional information is provided as a guide only and may not be accurate.

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 - Stay At Home Mum

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.
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About Author

Rebekah Allan

Lover of all things Cake + Business, helping hobby cake makers start their dream biz, 1 step-at-a-time. Starting Angel Foods (Cake Biz) in 2010, Fran...Read Morechising nationally, YouTube sensation, written eBooks + eCourses {& selling cakes!} Helping other cake businesses puts fire in my belly. With Cake Recipes, Video Tutorials and a bit of chocolate on her face. Find Rebekah at http://www.angelfoods.net http://www.facebook.com/Angel.Foods.net http://www.youtube.com/AngelFoodsTV Read Less

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