Yesterday I made a cake that was butter-and-milk-free. I wanted to celebrate with my friends and the fact that most desserts have milk or butter in them bothered me. My son, almost 7 years old, has cow’s milk allergy and can’t eat many products that we often associate with kids – pizzas and cupcakes. The more I learn from his journey the more I realize that kids have such resilience and strength. I am teaching myself to cook in a different fashion so I am happy to share the success of this cake.
Recipe for basic soya cake
1 cup white sugar
1/2 cup sunflower oil
2 teaspoons vanilla extract or Triple Sec
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/2 cup soya cream
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9×9 inch pan or line a muffin pan with paper liners.
In a medium bowl, cream together the sugar and oil. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally stir in the soya cream until batter is smooth. Pour or spoon batter into the prepared pan.
Bake for 30 to 40 minutes in the preheated oven. For cupcakes, bake 20 to 25 minutes. Cake is done when it springs back to the touch.
I used Renshaw fondant and Wilton decorating gel for decorating.
The original recipe that I changed: click here
My cake ingredients shop: click here