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Although our school lunch menu does have options for those with allergies, we decided to restrict the number of times our daughter would have a school lunch. Initially we encouraged her to try the vegan lunches - which took some taking. But then we found that her eczema flared up and we generally had issue after issue with skin problems. Obviously, we can't be certain that it was the food that she was eating. But when she was at home with us during the holidays, her eczema calmed down and since we have reduced the number of meals she has at school, there are also less issues.
However, she LOVES the Friday meals which is fish and chips. She decided that she would have that one meal a week. The main meal itself is ok, but there are very few options for desserts. I mean dry crackers and fruit just doesn't cut it when the other children are having gooey chocolate cake, apple pie with custard or ice cream. So, we discussed with school and agreed that she could take in her own dessert. And that is what she has been doing. It ranges from cream filled biscuits, to blondies and cake. Her favourites of favourite is a simple vanilla cake. And I am going to share the recipe with you. 😋
This recipe is a slight variation of the one I use to make my vanilla cupcakes. Baked in a square or rectangular dish/pan, it can be pre-cut into portions and frozen to be defrosted as needed. Perfect for slipping inside a lunch box or even taking on impromptu picnics. The cakes can be frozen with the frosting on. There is an alternative to use sugar free frosting. I find that this loses a bit of its structure once defrosted, but has no impact on the flavour.
Lunch Box Cake Slice - Vanilla Tray Bake
Vegan, GF, NF
Yield: approx. 12 portions
Ingredients
Vegan Vanilla Buttermilk Cake (gluten-free, nut-free, egg-free, dairy-free)
165g vegan margarine (melted)
120g cane sugar
230g self-raising gluten-free flour
130g soya vegan butter milk
1/3 tsp baking powder
2 tsp cider vinegar
1 tsp xanthan gum
2 tsp vanilla paste
100ml soya milk
Buttercream Frosting (dairy free)
200g vegan butter
400g icing sugar - you can use a sugar free alternative like erythritol.
1/2 tsp vanilla paste
Directions
Vegan Vanilla Buttercream Frosting
I usually start by making my frosting first and putting it straight into a pipping bag ready to use later. This way, if I am baking on the same day, I can use the bowl to make the batter or if I have a larger bake, I can break down the tasks.
Make your vegan buttercream by creaming your vegan butter in a hand mixer for at least 5 mins to get a smooth consistency. This incorporates air into the butter and also lightens the colour to give you the classic soft hue of a vanilla butter cream that we are used to.
Add the vanilla paste. Try and use one made with real vanilla beans as this leaves a beautiful speckled effect on the finished buttercream.
Slowly add the icing sugar a cup at a time. Allow each addition to mix in properly before adding the next cup. It may take a bit more time, but it will save you cleaning time later 😉.
Once all the icing sugar is added, swap your paddle attachment for a whisk attachment and beat for a further 5 mins.
Use a rubber spatula to scoop out the buttercream and transfer to a piping bag ready to be used later.
Vegan buttercream can be kept in a fridge for up to a week in advance or in the freezer for a lot longer.
Vegan Vanilla Buttermilk Cake
Preheat your oven at 180°C.
Measure out all your ingredients.
Mix your sugar and vegan margarine for around 2 minutes until it is light and smooth.
Slowly add your vegan buttermilk and vanilla paste. It will look like it is curdled, but trust the process. Keep mixing at a medium speed and it will eventually come together. It may take up to 7 minutes.
Now sift together your flour, baking powder and xanthan gum into the bowl. With a hand spatula slowly fold in the flour. Once most of the flour is mixed in, use the stand mixer to fully incorporate.
Slowly add the soya milk. Keep beating until you get a dropping consistency. You want it to be smooth and light. Be careful as you may not need to use all the milk. But also feel free to add slightly more milk if the batter looks a little heavy.
Line your baking dish with greaseproof paper and pour your batter in.
Bake in the oven at 180°C for 25 mins until slightly golden.
Remove from the oven and allow to cool for 5 mins in the pan before transferring to cool on a wire rack for a further 45 mins.
Once you are confident that the cake is fully cooled down decorate with the buttercream and any sprinkles of your choice.
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