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Birthday Cake


  • Serves 12

    For the cake
    2 sticks or 1 c dairy-free margarine
  • 1 1/3 c superfine sugar
  • 1 c dairy-free yogurt
  • 3/4 c soy milk
  • 3 tsp vanilla extract
  • 2 c self-rising flour
  • 3 scoops Vanilla Huel
  • 2 tsp baking powder

    For the frosting and filling
    3/4 c dairy-free margarine
  • 1 2/3 c powdered sugar
  • Zest of half a lemon
  • About half a jar of strawberry or raspberry jam


  • Preheat the oven to 350F. Grease and line two 8 in or 9 in cake pans.
  • In a food mixer, beat the margarine and sugar together for 3-4 minutes, (yes, really!), until pale and fluffy.
  • Add the yogurt, soy milk, and the vanilla extract, then add them to the mixer and beat. (If the mixture looks 'curdled' just add a few tablespoons of the flour to the mix and beat again).
  • Add the flour and baking powder, (the remainder if you have added some already), and slowly fold it into the mixture, until fully combined.
  • Divide the mixture between the two pans, and bake for 20-22 minutes until an inserted skewer or knife comes out clean. Then remove from the oven and turn out onto a cooling rack.
  • To make the buttercream, just beat the margarine, powdered sugar and lemon zest in a food mixer for 3-4 minutes until very light and fluffy.
  • When the cakes are completely cool, (a few hours at least), smother the top of one with plenty of jam, then smother the buttercream over the bottom of the other cake. Carefully sandwich them together, then sprinkle the top of the cake liberally with powdered sugar.
    NB: Slightly bready texture. Will come away from sides of pans when done.

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