Easy Vanilla Birthday Traybake
Ingredients
Classic vanilla
- 250g self-raising flour (can be gluten-free)
- 250g margarine
- 250g caster sugar
- 4 large eggs
- 1 tsp baking powder
- 1 tbsp lemon juice
- 1/2 tsp xanthan gum (only if using gluten-free flour)
- 1 tsp vanilla extract
- Icing sugar (as needed for drizzle)
Vegan option
- 200g dairy-free margarine
- 230g caster sugar
- 200g plain soya yoghurt
- 200g soya milk
- 1 tbsp vanilla extract
- 400g self-raising flour (can be gluten-free)
- 2 tsp baking powder
- 1/2 tsp xanthan gum (only if using gluten-free flour)
- 1/2 tsp baking soda
- 1 tbsp lemon juice
- Icing sugar (as needed for drizzle)
Preparation
Classic vanilla
Preheat the oven to 180C / 350F / Gas Mark 4.
Cream butter and sugar together.
Sift in flour and add all other ingredients.
Bake in one large baking tin or two 8-inch tins for 30 minutes. Or bake in 24 cupcake cases for 20 minutes or until a skewer comes out clean.
Once cooled, mix icing sugar with water until runny and drizzle on top. Add sprinkles. Cut into squares.
Vegan option
Preheat the oven to 180C / 350F / Gas Mark 4.
In a food mixer, beat the margarine and sugar until creamy.
Add the yoghurt, soya milk, juice, zest, lemon extract and mix.
Fold in the powders.
Bake in one large baking tin or two 8-inch tins for 30 minutes. Or bake in 24 cupcake cases for 20 minutes or until a skewer comes out clean.
Once cooled, mix icing sugar with water until runny and drizzle on top. Add sprinkles. Cut into squares.
