Callum is a big fan of cake! What child isn't! :)
The problem with this, he doesn't tolerate egg in any form particularly well, truth be told, he reacts quite a bit to it. So, what ever cake I do make for him, it has to be dairy and egg free as a minimum!
Sounds simple in principle, reality is quite different. The basic science behind a cake dictates that it's the egg that helps it to rise and go all light and fluffy, instead of being dense and stodgy!
It's taken quite a few attempts to get this recipe right, and it has now become a firm favourite in our household.
It's a simple recipe, that can be jazzed up with an extra handful of blueberries, raspberries, blackberries, raisins, or even dairy-free choc chips at the very end!
You will need:
- 135g golden caster sugar
- 250g self raising flour
- 70g dairy-free spread
- 3 ripe bananas, mashed
- 1 teaspoon baking powder
- 1/4 teaspoon bicarb of soda
- 1/4 teaspoon salt
- 4 tablespoons dairy-free milk
Method:
Add all the ingredients apart from the milk to a large bowl, and stir until well combined.
Add the milk, and gently stir into the cake mix.
Then add any 'extras' to the cake mix.
Turn out into a prepared loaf tin, and bake in a preheated oven at 180c/ 350f/ Gas 4 for around 35-40 minutes or until the cake is golden in colour and a skewer comes out clean when the middle is checked.
Leave to cool slightly before turning out onto a cooling rack.
Enjoy!
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