My big cake secret! (dairy free, egg free and vegan cake)

This is my big secret!  Don't tell anyone will you?  I have a basic sponge recipe that is egg free, dairy free and is so simple its ridiculous!  And it doesn't contain any odd egg replacers, which I have a real aversion to.

Plain sponge with choc chips added

Ingredients
90g     Sugar
90g     Dairy free spread (I use Pure Spread)
180g   Self Raising Flour
160ml Soya milk (or other non dairy milk)

Thats it!!

Method

You can use a mixer for this but I don't have one at the moment so its all by hand here! (Good for my right arm though.)


Preheat the oven to 180°C

1. Measure the sugar and Pure spread into a classic batter bowl and mix with a bamboo spoon until nicely fluffy.

2. Add the flour and milk and mix until combined well and looking like a normal cake batter.  If its too solid add a little more soya milk.

3.  Spoon into 12 cupcake liners or leave your stoneware muffin pan naked and bake in the oven for about 12-15 mins till golden brown. (You could use the deluxe mini-muffin pan and make 24 small ones!)

4. Remove to a stackable cooling rack and cool completely before icing.

Tip:  Fancy blueberry muffins or raspberry muffins, or any other fruit for that matter?

Then bung in a good handful of fruit once the cake batter is mixed, stir them through and bake as above - YUM!  I quite often use frozen fruit - chuck them into the batter while still frozen and just increase the cooking time by a couple more minutes.

Or what about choc chip?  Chop up about 80g vegan chocolate into chunks and chuck it in.



Basic cupcakes with added British Flags by my six year old daughter for @sundaybakeclub on twitter

I've also used this to make large birthday cakes such as the Princess castle below!  Just use the above recipe in a 20cm cake tin for each layer, and bake for about 22 minutes. I added muffins and ice cream cones to this one to make the shapes.