Dairy and Egg Free Victoria Sponge Cake

Trying to find a cake recipe that allows for food intolerances is always a bit tricky. You have to take into account so many different aspects, that it can get incredibly confusing!
Recently, I was asked to make a 1st birthday cake, for a little chap who can't eat eggs or dairy...and whilst butter and eggs make up half of the cake batter, a little research on the internet helped me find lots of replacements! And after a little while of searching, I finally came upon this recipe which uses oil and water as a replacement for the eggs and butter.

To be honest, I was a little apprehensive. I wasn't too sure how the cake would turn out once baked...but to my pleasant surprise it turned out really well.



Here's the recipe!

Ingredients:
3.5 cups self raising flour
2 cups sugar
2tsp baking powder
0.5tsp salt
2tsp white wine vinegar
2tbsp vanilla essence
2/3 cup vegetable oil
2 cups cold water

Method:
Grease and line 2x8inch baking tins.
Combine all the dry ingredients in a bowl and mix together.
Add all the wet ingredients to the bowl and mix well until all the lumps of flour have gone. Split the batter into the two tins, and bake in a pre-heated oven (180C), for 25-30 minutes or until a skewer inserted into the centre comes out clean.
Leave to cool on a cooling wire.
Once fully cold, sandwich together with jam (the flavour is up to you! I usually use raspberry).
Here you can either decorate with either fondant icing (just double check the ingredients to ensure it is egg and dairy free...you should find the majority of named brands such as Renshaw are dairy and egg free) or a dairy free butter cream.

Butter Cream Ingredients:
250g dairy-free butter
500g icing sugar, sieved
1tsp vanilla essence

And there you have it! A yummy sponge cake perfect for a birthday bash!

Happy baking!

Charley x

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