Birthday cake

Birthday cake Easy Food
Serves 10
380g gluten free flour
400g caster sugar
2 tsp gluten-free baking powder
2 tsp gluten-free bicarbonate of soda
160ml vegetable oil
500ml water
2 tsp vanilla extract
2 tbsp vinegar

For icing:
250g dairy-free spread
3 tbsp cocoa powder
400g icing sugar
1 tsp vanilla extract
3 tbsp milk
Hundreds and Thousands
  1. Preheat the oven to 180˚C/160˚C fan/gas mark 4 and grease and line two 20cm round sandwich tins.
  2. Whisk the first four ingredients in a large mixing bowl.
  3. Whisk together the remaining ingredients in a jug, then gradually stir this into the dry ingredients.
  4. Divide the batter between the two prepared tins.
  5. Bake for 50 minutes to 1 hour until a skewer inserted into the centre comes out clean.
  6. Meanwhile, beat together the dairy-free spread, cocoa powder and icing sugar for the icing until fluffy, then gradually beat in the vanilla and milk until combined.
  7. When cooked, remove the cakes from the oven and allow to cool in the tin for a few minutes before turning out onto a wire rack to cool completely.
  8. Sandwich the two cakes together with some icing, then spread the rest of the icing all around the outside of the cake. Decorate with Hundreds and Thousands.

Per serving: 613 kcals, 17.4g fat (3.9 saturated), 115.8g carbs, 83.5g sugars, 2.8g protein, 4.7g fibre, 0.671g sodium