Vickys Plain Vanilla Cake, Dairy, Egg & Soy-Free – a delicious recipe with flour, sugar, salt, baking soda/bicarb of soda, vegetable oil, rice milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
["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"]
877
kcal
Calories
31
g
Fat
138
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 210 grams plain flour, 200 grams granulated sugar, 1/2 tsp salt, 1 tsp baking soda/bicarb of soda, and more.
Yes, Vickys Plain Vanilla Cake, Dairy, Egg & Soy-Free falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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