Dairy Free White Cake

Baked this for my mom-in-law, in celebration of mother's day.

Have been searching up and down for a dairy free cake, as my mom-in-law allergy to dairy products.

My friends told me to do chiffon, which has no milk no cream no cheese in it, yet i think a chiffon cake is too light for deco, nothing much can do, and the hole in the middle of the cake, for me, is somehow 怪怪地 if to deco.

Found this recipe in the end, the cake came out only around 3cm tall, same as the photo i saw from the recipe i followed. The cake taste nice of lemon, yet the outer ring became dry and hardened after fridged. 

Ingredients:

- 250 plain flour

- 250g caster sugar

- 1.5 tsp -bicarbonate soda

- 1 tsp salt250ml soy milk (or other dairy free milk)

-.60g coconut oil (or vegetable/rapeseed oil)

- 3 tbsp white wine vinegar (i use lemon juice) 

- 2 tsp vanilla extract

Method: 

1. Preheat oven to 160c with fan

2. Line a 20cm cake tin.

3. Combine all the dry ingredients and mix together with a whisk.

4. Mix together all the wet ingredients. 

5. Pour the wet ingredients into the dry ingredients. Mix well, then pour the batter into baking tin.

6. Bake for 25-30 minutes until the cake is golden color. 

7. Allow to cool in the baking tin for a while, before moving to a cooling rack.

For decoration, i have used peach slices to deco as a flower, and surround the cake with heart-shaped marshmallows ❤