Weve taken the strawberry and vanilla creaminess of a milkshake and turned it into this fab, fluffy cake – with not a trace of egg, milk or butter!
- Preheat oven to 180C/160C fan-forced. Grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 5cm above edges of pan.
- Place 2 1/4 cups flour and 3/4 cup sugar in a large bowl. Stir to combine. Make a well. Add 3/4 cup oil and 2 teaspoons vanilla to well (don’t stir). Place 1 cup rice milk in a large jug. Add 1 1/2 teaspoons bicarbonate of soda and 1 1/2 tablespoons vinegar. Lightly whisk with a fork until frothy. Add to well. Stir until mixture is smooth and combined. Spoon into prepared pan. Spread evenly and smooth top.
- Bake for 25 minutes or until a skewer inserted into centre of cake comes out clean. Stand cake in pan for 10 minutes. Transfer cake, top-side up, onto a baking paper-lined wire rack to cool completely. Repeat process with remaining ingredients to make a second cake.
- Make Frosting: Using an electric mixer, beat Nuttelex and icing sugar mixture until light and fluffy. Add flavouring. Beat until combined. Tint pink with gel food colouring.
- Spoon 1 cup frosting into a snap-lock bag. Place 1 cake on a board. Spread with 1 cup remaining frosting. Sandwich with second cake. Spread remaining frosting all over cake. Snip off corner of snap-lock bag. Pipe small swirls on top of cake. Top with marshmallows, milk bottles and jubes. Decorate with sprinkles. Serve.
You may need it
Store Spice Organizer
Food Storage Container Set
Cutting Board Set