|Totally Milk Free & Totally Yummy|
This is an easy peasy recipe with both 'Busy Mum on the Fly Style' and 'Proper Housewife Style' versions, one being quicker to make than the other but only a few minutes difference. As I run My Funny Bunny I am always very short on time so the busy mum style was totally made up by me!
It is a totally lactose free and milk free cake recipe which I adapted from a Portuguese normal milk recipe and made it my own. One of my kids is lactose intolerant and the other can't have milk at all, so this is an awesome treat for them and it tastes awesome!!
2 Small soya yoghurts (we used peach flavour)
3 Yoghurt cups of flour
3 Yoghurt cups of sugar
2 teaspoons of baking powder
½ Yoghurt cup of extra virgin coconut cream - melt for about 15 secs in the microwave (we used Royal Green organic one).
Use the yoghurt cup as a measure for the ingredients.
Busy Mum on the Fly Style -
Chuck all the ingredients in a bowl, beat them very very well and put in a tin that has been buttered and floured and pop it in the oven at 180 degrees in a fan assisted oven.
Your cake is ready when it looks lovely and brown and when you stick a spaghetti in it and it comes out nice and clean, if it comes out with sticky cake on it then leave it in the oven for a little while longer.
That is the way we made it.... and it came out lovely!
If you have the time then do it Proper Housewife Style -
Beat the egg yellows and the sugar very well and then in a separate bowl beat the egg whites until they form stiff peaks.
Now join all the other ingredients to the egg yellow mixture and again beat very well, after you have done this add the fluffy egg whites to the mixture and fold in gently (preferably with a metal spoon) until it is all mixed in.
It's done so now pop it in a buttered and floured tin and follow the instructions above.
You will end up with a much taller and fluffier cake than if you make it 'Busy mum on the fly style'!
PS. If you don't have coconut cream use vegetable oil & you can use other flavours of soya yoghurt but changing those will of course change the taste of this lovely cake.