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Egg free vanilla birthday cake

Despite eating everything (bar sourdough), I seem to require vegan, egg-free or gluten-free cakes quite regularly, usually because of other people's allergies and if you want of get rid of (almost) everything, vegan is a good option which everyone can eat. I did it for my wedding dessert table. Actually the best thing I did was jelly and lots of it. Guaranteed not to have kids reaching for their epipens. Well, highly, highly unlikely I should say. Previously though, I've always either used the "with vinegar" option and these cakes tend to be chocolate or apple based. This year I've been asked to make a vanilla cake for my friend's son who is allergic to eggs. Thankfully he is now a little older than the first time I baked for him (so dairy products are now IN!)

The following was adapted from the following site, I actually made it in its coffee form as a part of a hospital drop off and it turned out well hence I adapted it to vanilla. Moreover though, as it didn't require any special ingredients (I refuse to buy flax seed), and just involved a bit more baking agent, it's a really handy recipe to have.



The recipe itself makes one four layer 5 inch cake.

Ingredients:

Cake:
300g self-raising flour (or plain with baking powder)
180g caster sugar
1.5 tsp baking powder
300ml milk (any type)
120ml oil (sunflower or veggie oil)
1 tsp vanilla paste/extract plus 6 tsp water

Syrup:
2tbsp sugar
50ml hot water

For the cake:
  1. Preheat oven at 180C/350F/Gas Mark 4.
  2. Combine all the dry ingredients.
  3. Add the wet ingredients to the dry and combine. (Like muffin mix, mix lightly and avoid overmixing until the flour disappears.)
  4. Bake for 16-18 minutes in 5inch lined pans (I use Wilton rainbow cake pans.)
    1. For a tray bake 20-25minutes and keep testing with a skewer.
  5. Combine sugar and hot water and stir until dissolved. (If you're being good, boil the water on the hob, you can also add flavourings or alcohol here).
  6. Brush or gently spoon over the still warm cake.
    Filling and decoration for one 5 inch layer cake (so double if you need two!):
    350g butter/dairy free alternative (very soft)
    700g icing sugar
    2 tsp vanilla extract
    1 tsp salt
    Food colouring

    1. Beat the butter, vanilla and salt in a stand mixer.
    2. Sieve the icing sugar over the top and combine slightly manually before whisking on high until fluffy.
    3. Divide into bowls as required and mix in food colouring (I used Wilton Leaf Green, and a more concentrated mix with a smidge of Pandan essence which has some green food dye in).
    4. Pipe on the sides and swirl as you like, remembering not to overwork the mixture.
      NOTE: 200g butter's worth was probably enough to fill and crumb coat  the cake, 150g is more than enough for the sides and  decorative element, however if you are making a pattern, a fair amount gets scraped off to achieve it.


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