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!
Method
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Preheat oven to 150 degrees.
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Sift all dry ingredients together.
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Add wet ingredients and mix with hand beaters on high until smooth.
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Pour into a round tin and bake for about 40-45 minutes.
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Beat butter until as white as possible.
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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.
