School cake

Who doesn’t love school cake? This recipe is one that I love to bake and the family love to eat. Great one for baking with the kids too. Win, win, win!


For the sponge cake

  • 180g dairy free butter (I use vitalite)
  • 180g caster sugar
  • 3 eggs
  • 180g Free From self raising flour (I use Asda free from)
  • 60ml dairy free milk (I use oatly semi skimmed)
  • 1tsp vanilla essence

For the icing

  • 200g icing sugar
  • 4 tbsp dairy free milk
  • sprinkles


  1. Cream the butter and sugar together until smooth.
  2. Add the eggs one at a time mixing each egg into the mixture well.
  3. Add the flour a tablespoon at a time stirring well each time.
  4. Add the milk and vanilla essence and mix well.
  5. Pour mixture into a greased and lined square cake tin (I use one which is 8”).
  6. Bake for 25-30 mins at 160 degrees. The cake should turn golden brown and if you stick a skewer into the cake it should come out clean).
  7. Leave to cook in the tin for 15 mins before turning out onto a wire rack to cook fully.
  8. Measure the icing sugar into a bowl.
  9. Add the milk bit by bit stirring well each time. The icing should be a thick paste consistency which falls from the spoon.
  10. Spoon the icing over the cake and spread with a knife.
  11. Add sprinkles to the top of the cake to decorate.
  12. Leave for 10 minutes to allow the icing to set.

Published by Alison

Mum of the Braithwaite “difficult to feed” Family!

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