If it’s a treat you're craving but don’t want to upset your skin with excess dairy, then l have just what you need. I remember making this cake with my mother as a child. It was, and still is, my favourite treat. Our little family secret here is to add freshly squeezed orange juice, as it adds moisture and sweetness to the cake whilst keeping your skin happy!
INGREDIENTS
1 cup Oat or Rice Milk
Juice of 1 Orange
85 g softened Nuttelex
1/3 cup Caster Sugar
1 Egg
1 1/2 cups Gluten Free S/R Flour
2 heaped tbsp Cocoa
1 tsp Bi-card Soda
1 tsp Baking Powder
ICING
Oat Milk
Nuttelex
Icing Sugar
Cocoa
METHOD
Pre-heat oven to 160º. Squeeze orange and combine the juice with the rice milk - leave to stand while you cream the sugar and Nuttelex in a separate bowl until light and fluffy. Beat egg into the Nettelex sugar mix and then add the orange juice and rice milk combo. Combine all dry ingredients in a separate bowl until the cocoa is evenly mixed with the flour. Fold into mixture gently. Pour into a greased cake/muffin tin.
Bake for approx 30 minutes (cake) or (15 minutes) cupcakes or until cooked through. Meanwhile mix icing ingredients together until you have the desired consistency. Once cakes have cooled, spread icing and decorate. Enjoy xx
