When your 8 year old daughter requests an eggless cake with fruit and chocolate fingers for her family birthday do, a mother has to say yes. I was very confused at this request, but sometimes my little hurricane princess does get what she wants.
Now I can usually tell when an eggless cake is an eggless cake, but this recipe is just amazing, as you jut can’t tell. Using buttermilk ( either diary or non diary) or homemade buttermilk using milk and vinegar with baking soda is just the most perfect egg substitute for any cake or muffin, works even for cookies too, specially the american style chewy cookies.
Now the one thing I will say, the bundt tin is the perfect eggless cake shape, as it cooks evenly and doesn’t sink in the middle, and bakes all the way through. As its a metal tin, with the hole in the middle, just give the cake that totally egg feel to the cake.
Adding fresh fruit is such a nice way of decorating a cake as it gives it such a healthier fresh feel to a cake. Berries work so well, adding the texture and sweetness to the vanilla cake. Now if the cake isn’t eat up straightaway, you may need to remove the fruit as the juice from the fruit may start to weep, or keep the cake in the fridge.
This cake can so easily be turned into a vegan cake, by switching the buttermilk to non dairy milk with a 1/2 tsp vinegar and not using the cadbury fingers and you have an awesome vegan ( plant based ) cake. I used a margarine, and actually most will be diary free if you check the ingredient as they are made from vegetable fat.
My daughter absolutely loved her pre-birthday cake ( we had a family party a few weeks prior to he actual birthday), I was expecting her to want a barbie or ballet cake but she loves the vanilla cakes with fruit and a little chocolate. Happy Birthday darling!
250g Caster Sugar
300g Self Raising Flour
2 Tsp Vanilla
1 Tsp Baking Soda
2 Tsp Baking Powder
50g Chocolate Chips
1 Tsp Vanilla
2 Tbsp Milk
400g Icing Sugar
Cream together the sugar and margarine.
Make sure you mix until light and creamy
Add buttermilk, flour, baking soda, vanilla and baking powder and mix well.
Add finely chopped chocolate to the batter and fold in.
Into a greased and floured bundt tin, spoon in the cake batter and level.
Bake in the oven for 30 minutes at 170c or until golden brown and baked thru.
Allow to cool in the tin for 5 minutes, then while still warm turn out on to a cooling rack.
Add margarine to a mixing bowl and mix on medium to high speed to make it light and airy.
Add sugar, vanilla and milk and mix on slow until sugar mixed in, then beat on high until light, fluffy and spreadable consistency.
Slice the cake in half on a presentation platter, as you may not be able to move after icing.
Add the frosting in the middle, and sandwich together, then cover the outside with frosting.
Ensure a nice thick layer covers the whole cake.
Decorate with cadbury fingers, blueberries and raspberries, and fill the middle with chopped strawberries. Slice and enjoy.[yumprint-recipe id=’67’]