A easy step by step School Cake Recipe. It's egg-free, dairy-free and a vegan cake for those who genuinely want to indulge in the best of the best cakes despite having dietary restrictions.
If I’m brutally honest, I was quite dismissive of faddy food trends - where healthy-clean-eating-instagram-nutritionists/celebrities would demonise whole food groups as a means to tout a new weight loss and wellbeing regime. Gluten was the devil, sugar was poison, and butter is a thug. To a certain extent, I’m still a bit of an eye-roller when it comes to lifestyle diets...however since finding out our little X-ray is allergic to eggs in a horrifically scary manner (think little 8 month old baby choking, wheezing, gasping for air, swollen all over and bright red in the face) my dietary-restriction world has become unrestricted. I took it upon myself to create the most wicked egg-free, dairy-free and vegan cakes for not just those who choose a certain diet for any reason, but for those who genuinely want to indulge in the best of the best cakes despite having said restrictions.
It’ll be some years yet when X-ray starts going to school but I’m already hearing from mummy mates how schools are getting more concerned and restrictive when it comes to kids bringing in birthday cakes. So to try an pre-empt any objections from X-ray’s future school I’ve created a gluten-free, egg-free, dairy-free, nut-free and soya-free vegan birthday cake. It’s not sugar-free (after all...we are Anges de SUCRE) but it’s also not fun-free and tastes lovely and light too!
While we are limited to delivering our cakes within London it doesn’t mean you dear reader, wherever you are, can’t indulge too. This easy step-by-step and simple recipe will guide you through making the most delicious free-from gluten, dairy, eggs, nuts and soya cake for all to enjoy.
Easy School Cake recipe
Prep Time: 60m | Cook Time: 30m | Total Time: 90m
Serves: 10 | Calories: 187
Gluten-free, eggless vegan Vanilla Sponge
- 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 coconut milk (the carton kind, not tinned), cold
- Preheat the oven to 180 Celsius degrees (fan-assisted) and prepare three 6 inch round cake tins by brushing with oil.
- Sift the dry ingredients together in a large mixing bowl.
- In a separate bowl, briskly whisk together the wet ingredients (coconut milk, vanilla, oil). Once mixed, stir into the dry ingredients in a steady pace and mix until combined into a smooth batter.
- Divide the batter evenly between the three cake tins and bake in the oven for 30 minutes or until a skewer comes out clean.
- Once baked, remove from oven and let cool in the tins for 10 minutes before releasing them onto a wire rack to cool to room temperature.
- 250g vegan butter or margarine (I prefer using 50-50 Stork dairy-free baking block and Trex shortening)
- 500g icing sugar
- 1 tablespoon dairy-free coconut milk
- 1 tsp vanilla extract
- Pinch of salt
- In a stand mixer bowl, whisk the margarine until light and fluffy, then gradually add in the icing sugar.
- Add in the dairy-free milk and vanilla extract and pinch of salt
Decorating the Free-From School Cake
- Pink Gel Paste food colour
- 1 tablespoon cocoa powder
- Gluten-free sprinkles
- Smear some buttercream on a cake board, preferable a few inches larger than the size of the cake sponge. Place 1 vegan gluten free vegan sponge cake layer and smooth dairy free buttercream over using a cranked spatula or palette knife. Once smoothed place the next layer on top and repeat.
- Once the two layers have been sandwiched, place the third layer on top and smooth the dairy free frosting all around and over the top using the palette knife. You can use a cake scraper for an extra smooth finish.
- Sprinkle the sprinkles over the top of the cake and along the base edge. Place in the fridge to set for 5-10 minutes.
- Divide the remaining buttercream into 2 bowls and mix in the pink colour in one and cocoa powder in the other. Prepare 3 piping bags with various piping tips such as a large French Savoy, Medium Open Star and Small Drop Flower nozzles, spoon in dollops of the buttercream into each bag and pipe swirls, stars and blossoms on the frosted cake.
Et voila! A school cake does NOT have to be fun-free even if it is gluten-free, egg-free, dairy-free, nut-free, soya-free, and you can change it up by adding in other colours too.
If you've followed this recipe please do share your results by tagging me @angesdesucre #angesdesucre on Instagram so I can ogle your beautiful creation too. If you have any questions, pop them in the comments and I’ll be happy to have a stab at them.
Lots of love,