Dairy Free Vanilla Condensed Milk Cake
Serves: 1 loaf cake
1 ½ cups margarine or butter of choice
1 cup caster sugar
¾ cup Nature’s Charm condensed coconut milk
1 teaspoon vanilla extract
¾ cup plain flour
¾ teaspoon baking powder
½ teaspoon salt
A stand mixer or a bowl with a spoon and a lined 1kg loaf tin
Make a start on the loaf cake by lining and buttering your tin and pre heating the oven to 160 degrees fan assisted.
Take your stand mixer or a large bowl with a spoon and beat together the Stork and caster sugar until lighter in color and texture. While this is happening, weigh out your flour, salt and baking powder, mix then pop to one side.
Next, mix in the eggs, one by one, scraping the sides of the mixer between additions then add in the spoonful of vanilla extract. Don’t worry if the mixture looks curdled, just add a tablespoon of your pre weighed flour and this will help.
Pour in the condensed coconut milk, mix well then fold in the flour, baking powder and salt until just combined, don’t overmix this.
Pour/spoon the cake mixture into your lined/buttered tin and bake for 50 minutes to an hour. If you find the top is getting too brown, cover loosely in foil for the last 15 minutes. This wonderful cake is cooked through when a skewer comes out clean when poked in the middle.
Leave to cool completely before removing from the tin and serving in huge slabs covered in jam.