Easy School Cake Recipe

An easy step-by-step school cake recipe for home baking, made without gluten, eggs, dairy, nuts or soya.

I never thought I’d be making a school-friendly free-from cake until allergies changed everything. This one is light, fluffy and anything but boring. It is a recipe for home bakers, not a cake currently sold by Anges de Sucre.

Schools often place restrictions on children’s birthday cakes, especially around common allergens. This recipe was created for home bakers who need a cake free from gluten, eggs, dairy, nuts and soya. It is not sugar-free, because cake still needs joy, but it is designed to be practical for school celebrations where restrictions matter.

For cakes from our bakery, please see our children’s cakes. Our bakery cakes are not vegan, gluten-free, dairy-free, egg-free, nut-free or soya-free because they are produced in a kitchen handling those allergens.

Gluten-Free, Eggless Vegan Vanilla Sponge

Prep Time: 60m | Cook Time: 30m | Total Time: 90m

Serves: approx. 10 portions

Ingredients

• 500g gluten-free self-raising flour
• 365g caster sugar
• Just under half a teaspoon of baking soda
• 3/4 teaspoon cream of tartare
• 1 teaspoon vanilla extract
• 180ml vegetable oil
• 400ml cold coconut milk, the carton kind, not tinned

Method

1. Preheat the oven to 180 Celsius, fan-assisted. Prepare three 6 inch round cake tins by brushing with oil.
2. Sift the dry ingredients together in a large mixing bowl.
3. In a separate bowl, briskly whisk together the coconut milk, vanilla and oil. Stir into the dry ingredients at a steady pace and mix until smooth. Gluten-free cakes can be drier than traditional ones, so avoid overmixing. If your flour blend lacks xanthan gum, add 1/2 teaspoon to help prevent crumbliness.
4. Divide the batter evenly between the three tins and bake for 30 minutes, or until a skewer comes out clean.
5. Once baked, remove from the oven and cool in the tins for 10 minutes. Release onto a wire rack and cool to room temperature before decorating.

Dairy-Free Buttercream

Ingredients

• 250g plant-based block butter, not soft spread
• 500g icing sugar
• 1 tablespoon dairy-free coconut milk
• 1 teaspoon vanilla extract
• Pinch of salt

Method

1. In a stand mixer bowl, whisk the plant-based butter until light and fluffy.
2. Gradually add the icing sugar.
3. Add the dairy-free milk, vanilla and salt, then beat until smooth.

Decorating the Free-From School Cake

Ingredients

• Pink gel paste food colour, checked for suitability
• 1 tablespoon cocoa powder
• Gluten-free sprinkles, checked for allergens

Method

1. Smear a little buttercream on a cake board. Place one sponge layer down and smooth dairy-free buttercream over it using a palette knife. Add the next layer and repeat.
2. Add the third layer, then smooth frosting around the sides and top.
3. Sprinkle the top and base edge with sprinkles. Chill for 5-10 minutes to set.
4. Divide the remaining buttercream into bowls and colour as needed. Pipe swirls, stars and blossoms on the frosted cake.

A school cake does not have to be fun-free, even if it is gluten-free, egg-free, dairy-free, nut-free and soya-free. Just remember: this is a home-baking recipe. Anges de Sucre does not currently sell physical free-from cakes from our bakery.

Want Cupcakes Instead?

• Divide the batter into 12 cupcake cases.
• Bake at 170 Celsius for 20-22 minutes.
• Cool completely before frosting.

Troubleshooting

• Cake is too dry: Add an extra 2 tablespoons of coconut milk next time or bake for slightly less time.
• Cake is too dense: Use a lighter hand when mixing and do not overbeat.
• Buttercream is too soft: Add extra icing sugar or chill it for 10 minutes before piping.
• Cake sinks in the middle: Make sure your oven is not too hot and do not open the oven door mid-bake.

If you follow this recipe, tag me @angesdesucre #angesdesucre on Instagram so I can ogle your creation.

Lots of love,

Reshmi xoxo