This is the cake recipe that I’ll use for Saturday. It’s gluten-free if you choose a cupcake without sprinkles on the icing. Not all ingredients I use are clearly marked as vegetarian, and it’s obviously not vegan.
200g self-raising or plain flour (Doves farm gluten and wheat free flour)
2 tablespoons cocoa powder (Bournville Cocoa)
1 teaspoon baking powder (Tesco’s own)
1 teaspoon bicarbonate of soda (Tesco’s own)
5 oz caster sugar (that’s 141g)
2 tablespoons golden syrup (Lyle’s Golden Syrup)
¼ pint of cooking oil
2 eggs lightly beaten
¼ pint of full cream milk
Mix each ingredient in starting at the top, once it’s all in you need to give it a really good mix.
Use 8” tin.
Bake at 170 degrees Celsius for 50 mins. Reduce time to 30 mins if making cupcakes.
Add icing if you wish (Tate & Lyle icing sugar). Add sprinkles (the only thing that’s not gluten-free).
Thanks to Cath for the easy and yummy recipe. No photo of cake in case the shape doesn’t work out.