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Ingredients
175g Appropriate margarine 175g Caster sugar
175g Self-raising flour
1/2 teaspoon baking powder
3 eggs (beaten)
Jam (3 tbs) or 'Butter' icing (made with icing sugar and suitable margarine - see separate recipe)  | Preparation
1) Mix the margarine and caster sugar together until soft and creamy. 2) Add the eggs, a little at a time, with some of the flour and the baking powder.
3) Fold in the remaining flour. Alternatively place all ingredients into a large mixing bowl and whisk for 2-3 minutes - this works very well and ensures that you have a light cake at the end of it! 4) Spoon the mixture into 2x18cm greased and lined sandwich tins. Ensure the tops are as level as you can.
5) Bake in the preheated oven, 180 degrees, Gas mark 4 for approx 20 minutes. Check the cakes are cooked by inserting a skewer and ensuring it comes out clean.
6) Place the cakes on a cooling tray and leave them to cool.
7) Once cooked if it's not level then carefully slice the top off with a sharpe knife.
8) Spread the jam or butter icing onto one cake and place the other cake on top.
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People have told me that they wouldn't know that this cake was dairy and soya free - which I think is a brilliant compliment as to how good this recipe is!
Alternatively you can add 1 tsp vanilla essence, or you can make this a chocolate cake by swapping 25g of the flour with cocoa powder.
If you're making these as cupcakes then use the same recipe, put the mixture into cake cases and then cook for 15 - 18 minutes until they spring back when lightly pressed.
The various cake pictures on this page are here to show that dairy and soya free cakes do not have to be boring, you also don't have to be an expert to make them - myself or my husband - with help from the 2 boys have made all of these and all are free from dairy and soya, and very tasty!
A friend of mine made the giant pink cupcake for another friend who is dairy free - as well as looking fantastic it was also very tasty!
