Cakes have been the most difficult thing to find that are free from all the little ones allergies. In fact I have only ever seen one and that is often not in stock! Often they will be free from a good amount of things but they will often have at least one of the allergens in the most common being egg, soya and dairy.
Making a cake that was dairy free was easy, it was the eggs that were the challenge but I think I have achieved this rather well. This is a vanilla sponge and it tastes great, just like other cakes!
For suggestions on which dairy free butter to use see my blog post on the subject.
Equipment
- mixing bowl
- whisk
- 2 8-inch cake tins
Birthday Cake
Description
Perfect cake to decorate for birthdays and other special occasions.
Ingredients
Instructions
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Pour the oat milk into a small bowl and stir in the apple cider vinegar. Leave this to rest for 5 minutes.
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Preheat oven to 170
In a large mixing bowl whisk the sugar, oil, oat yoghurt and vanilla extract making sure to leave no lumps.
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Pour in the oat milk mixture and mix.
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Slowly sift the flour, baking powder and bicarbonate of soda into the bowl in stages, whisking it into the mixture as you go. Make sure you have a smooth, lump free batter.
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Grease/ Line the cake tins with baking paper. Pour the cake mixture evenly between the two cake tins.
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Bake in the oven for 30-45 minutes until golden. Leave to cool then decorate however you wish.