Someone pointed out the other day that we must have a birthday here nearly every month, in actual fact it is only five months of the year, each child having their own special birthday month but it does however amount to a lot of birthday cake. My poor second boy who has coeliac disease has been having trouble with dairy products too so this was the first year that I have had to make a gluten and dairy free cake. It’s very simple recipe though with no special expensive ingredients or flash techniques so I thought I would share in case anyone else would like to use the recipe. Of course if you don’t want to make this gluten or dairy free use normal self raising flour and butter or margarine.
- 450g self raising gluten free flour
- 350g dairy free margarine
- 350g caster sugar
- 4 duck eggs , you can use hens eggs but duck eggs are good for gluten free baking
- 1 tsp gluten free baking baking
- 1 tsp vanilla extract
- 120 ml dairy free milk, I use almond milk
- Preheat the oven to 180ºC/ Gas mark 4 / 160º Fan oven
- Grease and line two traybake tins (or do one half at a time) 30"X 23" tin in size
- I use an all in one method, so put all the ingredients into a food processor or mixer and beat for at least two minutes making sure you scrape down the bowl at least once to ensure everything gets mixed in.
- Divide the mixture into two and pour into each traybake tin.
- Bake for approximately 30 minutes until the cakes are cooked, when you insert a skewer in the middle it should come out clean.
- Leave to cool in the tins for 10 minutes before turning out onto a wire rack. This cake is very moist and soft so care must be taken when doing this.
- Once cold the cakes can be sandwiched together with dairy free buttercream; make with dairy free margarine, icing sugar, vanilla extract and a few drops of water, and add a layer of jam before sandwiching them together.
- Decorate with ready to roll sugarpaste icing. You will need about 1kg to cover a cake this size.
- Use any offcuts to decorate the cake to your heart's content.