Egg and dairy-free strawberry milkshake cake

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!

Recipe «Egg and dairy-free strawberry milkshake cake» presented in category Recipes / Desserts, to prepare this dish you will need no more 50 minutes. To make this dish at home by prescription from the author sheff would need: 4 1/2 cups plain flour, 1 1/2 cups caster sugar, 1 1/2 cups sunflower oil, 1 tbsp vanilla extract, 2 cups rice milk , 3 tsp bicarbonate of soda, 1/4 cup apple cider vinegar, 1/2 x 200g bag pink and white marshmallow puffs , 1/2 x 170g bag milk bottle lollies, 12 jubes, halved, 2 tbsp mixed star sprinkles, 375g Nuttelex dairy-free spread, 4 1/2 cups icing sugar mixture, 2 tsp Queen Strawb’ry & Cream Flavour for Icing, Pink gel food colouring.

Ingredients:

• 4 1/2 cups plain flour 
• 1 1/2 cups caster sugar 
• 1 1/2 cups sunflower oil 
• 1 tbsp vanilla extract 
• 2 cups rice milk 
• 3 tsp bicarbonate of soda 
• 1/4 cup apple cider vinegar 
• 1/2 x 200g bag pink and white marshmallow puffs 
• 1/2 x 170g bag milk bottle lollies 
• 12 jubes, halved 
• 2 tbsp mixed star sprinkles 
• 375g Nuttelex dairy-free spread 
• 4 1/2 cups icing sugar mixture 
• 2 tsp Queen Strawb’ry & Cream Flavour for Icing 
• Pink gel food colouring 

Instructions

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.