This is one of my favorite cakes to make for when we need a treat around the house that is suitable for my youngest daughter Silver, who is allergic to dairy, eggs, peanuts and cashews. It is amazing how we don’t have to miss out so much on treats just because we have a kid with allergies. The only problem is when we go out and people are unaware of what she cannot have, but when we are at home, it is so easy to whip up something yummy without dairy / egg.
Combine all ingredients and flatten onto slice pan lined with baking paper and cook in preheated oven at 180C for 20-25 mins until brown. Allow to cool in tray before turning onto a chopping board. Spread Lemon Icing onto the top of the cake whilst still slightly warm. Cool in the fridge to firm up before slicing.
Lemon Icing:
Icing Mixture
1 tsp Nuttelex
Enough lemon juice to turn mixture into a smooth, spreadable icing.
Ingredients:
2 cups self raising flour
1 cup sugar
2 cups fine desiccated coconut
250g dairy free butter (I use Nuttelex)
2 cups self raising flour
1 cup sugar
2 cups fine desiccated coconut
250g dairy free butter (I use Nuttelex)
Combine all ingredients and flatten onto slice pan lined with baking paper and cook in preheated oven at 180C for 20-25 mins until brown. Allow to cool in tray before turning onto a chopping board. Spread Lemon Icing onto the top of the cake whilst still slightly warm. Cool in the fridge to firm up before slicing.
Lemon Icing:
Icing Mixture
1 tsp Nuttelex
Enough lemon juice to turn mixture into a smooth, spreadable icing.
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