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Cake with icing and coloured sprinkles on top

Funfetti tray bake

Some kids love school, some don’t. But we haven’t met one yet that doesn’t love school sprinkle cake. Try our simple plant based version at home for all of the flavour, but less of the GHGs from animal products.

Ingredients: (makes 12 squares)
Sponge:
•    225 millilitres milk (we use oat milk)
•    1 teaspoon lemon juice
•    120 millilitres of oil (vegetable works well)
•    1 teaspoon of vanilla extract (if you don’t have, use the finely grated zest of a lemon or orange for aromatic freshness)
•    190 grams sugar
•    200 grams of plain flour
•    2 teaspoons of baking powder
•    1/4 teaspoon of salt
•    15 grams of rainbow sprinkles, plus extra to go on top of the icing (raspberries and blueberries make a great summer alternative)
 Icing:
•    100 grams plant based spread, room temperature
•    Â½ teaspoon of vanilla extract (or a squeeze of lemon juice)
•    200 grams of icing sugar
•    A splash of milk (we use oat)
 

Method:
1.    Preheat oven to 180C. Line a square baking tin (roughly 18 centimetres) with greaseproof paper and grease with a little oil.
2.    Add the milk and lemon juice to a mixing bowl. Then add oil and vanilla (or lemon zest) and whisk to combine. Then add sugar and whisk again to combine. Then add the flour, baking powder and salt and whisk again to combine. This is the perfect time to get the kids involved and get a bit messy.
3.    Then add the sprinkles and gently stir with a mixing spoon.Pour your mixture into your cake tin and bake on the middle shelf of the oven for around 35 minutes, or until a cocktail stick inserted into the centre of the cake comes out clear.
4.    Once cooked, turn the cake onto a rack and leave until cool.
5.    In the meantime, get the icing ready. Wipe out your mixing bowl and add the plant based spread at room temperature. Beat until light and fluffy. Then add vanilla or lemon juice and mix once more.

6.    Add sieved icing sugar gradually and continue mixing until thick and creamy. Scrape down sides as needed. If it gets too thick or crumbly, add a splash of milk to thin.
7.    Once the sponge has cooled smooth the icing over and top with sprinkles. Cut the cake into 9 equal squares and enjoy. Keeps in an airtight container for 3 to 4 days.

 

#Food savvy tip: Making your own oat milk is one of the cheapest ways to get dairy-free milk and with no need to soak oats overnight it's also one of the quickest.

 

Recipe created for #FoodSavvy Norfolk & Suffolk