So Jasmine turned seven earlier this month and like every other year finding the right cake recipe is a challenge in itself. Here is the cake I made for Jasmine and it was a big hit and is:
Gluten Free
Dairy Free
Egg Free
Soy Free
Nut Free
Peanut Free
Ingredients for the cake:
75g cocoa powder
250g Doves Farm self raising flour
325g caster sugar
12g egg replacer (equiv 4 whole eggs)
200ml Vegetable oil
200ml oat milk
1tbsp vanilla extract
125ml boiling water
Method:
Prepare three 8” round cake tins with parchment, rub a little oil around the edges and pre-heat the oven gas mark 5.
Sieve the cocoa, flour and caster sugar into a bowl, use a hand or electric whisk to combine all ingredients.
In a large jug prepare egg replace as per manufacturers guidance then add the milk, oil and vanilla and beat together well.
Combine egg replacer mixture into the flour bowl and mix everything together with the whisk.
Add the boiling water slowly mixing as you pour and whisk well.
Divide the cake mixture between the tins.
Bake for 35 – 40 minutes, check the cake is cooked by using a knife in centre of cake and it comes out clean, then cool on wire racks.
To decorate I used:
1 Tub of Vanilla Frosting (gluten free)
Unicorn Sprinkles
Strawberry Jam between each cake layer
Free from chocolate buttons
Unicorn cake toppers found on amazon (non edible)
Leave me a comment down below if you try this recipe
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