My birthday was at the end of the Ashes cricket series this year. So for my cake wish, I wished for a cricket cake. My mum used the Basic Vanilla Cake Recipe to create this fantastic cricket pitch that is highlighted in the amazing Australian Women’s Weekly Children’s Birthday Cake Book.
In the Australian Women’s Weekly Children’s Birthday Cake Cookbook they refer to a butter cake to be used as the base of most of their ‘theme’ cakes. Here is a really easy allergy friendly base cake that can be used in place of the standard, packet butter cake. And I love it! This recipe is dairy-free, egg-free, wheat-free and nut-free.
Basic Vanilla Base Cake
2 cups Wheat-free Self-raising flour
3 tsp wheat-free baking powder
1/2 cup raw sugar
1/2 cup vegetable oil (we use olive oil light or coconut oil)
1½ cups cold water
2 tsp vanilla essence
Preheat oven to 180 degrees Celsius (160 degrees fan forced). Line an 18/20cm cake tin with baking paper.
Place self-raising flour, baking powder and sugar into a large bowl. Make a well in the centre and add the wet ingredients. Mix together until a batter is formed. Spoon into cake tin. Bake in the centre of oven for 20-25 mins or until a skewer can be inserted and comes out clean. Allow to cool in cake tin for about 10mins and then cool completely on wire wrack.
Bakers Note: Do not over work the mixture as when working with wheat free flour mixing too much can cause the batter to become heavy and dense. Also note that wheat free cakes are best eaten fresh but this one still tastes great after 2 or 3 days. And it freezes very well too.
Happy baking!! Happy creating!!! Have a look at the Rocky Road climbing wall we also created…