school sprinkle cake

Whilst sprinkle cake might not be on the menu regularly in schools these days, it’s still a child favourite at parties and celebrations even now.  I can’t make it too much in our house, because Harry has been known to eat 5+ pieces a day - there is never any left for me.  This particular recipe can be made milk and egg-free, but you wouldn’t know it.  Every parent who has tried this has exclaimed “You’d have no idea it has no egg or milk”.   It’s not low sugar, because cake,  even for kids,  doesn’t always have to be!

RECIPE

Ingredients:

  • 300g/2 cups self raising flour

  • 200g/1 cup sugar (I use 150g/ ¾ cup caster sugar & 50g/ ¼ cup light brown sugar)

  • 1 tsp baking powder

  • 1/2 teaspoon bicarbonate of soda

  • 250mls/1 cup preferred milk alternative*

  • 100ml/1/2 cup  light oil e.g. sunflower

  • 2 tsp apple cider vinegar

  • 1 tsp vanilla extract

For the icing:

  • 150g/ 1 ½ cups  icing sugar

  • splash of water or milk  

  • sprinkles (lots of!!)

Method

  1. Preheat your oven to 180℃ and line a square baking tin (I used a 20cm x 20cm brownie tin).

  2. Sift your flour, baking powder and bicarbonate of soda into a bowl.  Then sir through your sugar.

  3. In a separate bowl combine your milk alternative, oil and vinegar, mixing well.

  4. Combine your wet and dry mixtures using a whisk or standing mixture.

  5. Pour the mixture (it is quite a wet cake batter)  into your tin, and bake for around 20-25 minutes until golden brown and springing back to your touch.

  6. Allow to cool for 10 minutes in the tin, then transfer to a wire rack.

  7. Once fully cooled - sift your icing sugar, then gradually add to your water until you reach the desired thickness of icing (avoid it being too thin, it will just run off our cake). Then spread over the top of your cake and go wild on the sprinkles! Cut into squares and enjoy.

nutrition know-how

👍 Dairy free*/Egg free/ Vegetarian/Vegan