Parents Zone

Egg and Dairy-Free Birthday Cake

Serves 6

Ingredients

• ¼ cup water
  
• 2 tablespoons vegetable oil
  
• 2 teaspoons baking powder
  
• 3 cups plain flour
  
• 1¾ cups caster sugar
  
• ½ teaspoon vanilla extract
  
• ½ cup Nuttelex polyunsaturated table margarine
  
• Extra 1¼ cups water
  
• Extra 2½ teaspoons baking powder
  
• Hundreds and thousands to decorate

Creamy Vanilla Frosting

• 1½ cups Nuttelex margarine
• 4 cups icing-sugar mixture
  
• 2 tablespoons hot water
  
• 1 teaspoon vanilla extract

Method

1. Grease two deep 20cm-round cake pans; line bases with baking paper.
2. Beat water, oil and baking powder in a large bowl with an electric mixer on low speed for about 30 seconds or until combined. Add remaining ingredients; beat mixture on low speed for one minute or until just combined. Increase speed to medium; beat for about three minutes or until mixture is smooth and thick. Divide mixture evenly among prepared pans.
3. Cook in a moderate oven, 180C, for about 35 minutes or until cooked when tested. Stand cakes in pans for five minutes; turn onto a wire rack to cool.
4. Creamy vanilla frosting. Beat margarine in a small bowl with an electric mixer until light and fluffy. Gradually add icing-sugar, beating until combined. Beat in water and vanilla extract until just combined.
5. Sandwich cakes together with one-third of the frosting. Spread remaining frosting over top and sides of cake. Decorate with hundreds and thousands