Food recipes
Vickys Plain Vanilla Cake, Dairy, Egg & Soy-Free
Vickys Plain Vanilla Cake, Dairy, Egg & Soy-Free Ingredients: wheat flour, white, all-purpose, unenriched sugars, granulated salt, table leavening agents, baking soda oil, olive, salad or cooking rice, white, long-gra...
Vickys Plain Vanilla Cake, Dairy, Egg & Soy-Free
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking soda
oil, olive, salad or cooking
rice, white, long-grain, regular, unenriched, cooked without salt
vanilla extract
vinegar, distilled
Directions:
Preheat the oven to gas 4 / 180C / 350F and line an 8" cake tin with baking paper
Mix the dry ingredients together, then stir in the oil, milk and vanilla until just combined
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
Let the cake rest in the tin for 10 minutes before turning out onto a wire rack to cool completely
Make this cake the day before you need it.
It sets better after sitting a day
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
Vanilla can be exchanged for any other flavouring and for info, cupcakes take 25 minutes and a 10" square tin bakes in 40 minutes
Ingredients:
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
leavening agents, baking soda
oil, olive, salad or cooking
rice, white, long-grain, regular, unenriched, cooked without salt
vanilla extract
vinegar, distilled
Directions:
Preheat the oven to gas 4 / 180C / 350F and line an 8" cake tin with baking paper
Mix the dry ingredients together, then stir in the oil, milk and vanilla until just combined
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
Let the cake rest in the tin for 10 minutes before turning out onto a wire rack to cool completely
Make this cake the day before you need it.
It sets better after sitting a day
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
Vanilla can be exchanged for any other flavouring and for info, cupcakes take 25 minutes and a 10" square tin bakes in 40 minutes