Vickys Plain Vanilla Cake, Dairy, Egg & Soy-Free
Vicky@Jacks Free-From Cookbook @allergyfriendlycook
Bake this the day before you need it as it tastes even better the next day and is more moist and less crumbly
Vickys Plain Vanilla Cake, Dairy, Egg & Soy-Free
Bake this the day before you need it as it tastes even better the next day and is more moist and less crumbly
Cooking Instructions
- 1
Preheat the oven to gas 4 / 180C / 350°F and line an 8" cake tin with baking paper
- 2
Mix the dry ingredients together, then stir in the oil, milk and vanilla until just combined
- 3
Right before you're ready to bake add the vinegar and stir gently about 6 times. Pour straight into the cake tin and bake for 30 minutes or until the cake is coming loose at the edge of the tin. A toothpick test will also work
- 4
Let the cake rest in the tin for 10 minutes before turning out onto a wire rack to cool completely
- 5
Make this cake the day before you need it. It sets better after sitting a day
- 6
Makes 1 layer, recipe can be doubled but if doing so only use 180mls oil and 350g sugar. I've found this to be enough
- 7
Vanilla can be exchanged for any other flavouring and for info, cupcakes take 25 minutes and a 10" square tin bakes in 40 minutes
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Check out Amazon for Jacks Free-From Cookbook Volume 1 - Cakes & Cupcakes exclusively on Kindle!!Everything I post is free from gluten, dairy, eggs, soy and most are peanut and tree nut-free too. Check out my facebook page, Jacks Free-From Cook Book, for more recipes and related posts.I'm a mother of 3 wonderful children, one of which has serious food allergies. The recipes I post are made specifically with my son in mind so we can all enjoy the same family meals together and he so isn't left out of any occasion.I hope I can help others in the same situation and show you that where there's a will, there's a way!
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