Allergy free vanilla strawberry swirl cake recipe

Ingredients
Cake

• 150g Nuttlex
• 1 cup caster sugar
• 1 tsp vanilla essence
• 2 tsps Orgran No Egg whisked with 80mls water until thick
• 2 cups Orgran self-raising flour
• 300g half and half goat’s milk and plain goat’s cheese, beaten smooth
• ½ cup strawberry jam

Icing (optional)

• 2 cups icing sugar
• 15g Nuttlex
• 1½-2 tbsps hot water

Method
Cake

• Preheat oven to 160°C.
• Lightly grease a large bundt pan with melted Nuttlex or olive oil spray.
• In a large bowl, beat the Nuttlex, sugar and vanilla until pale and frothy.
• Slowly add the No Egg mixture, beating until smooth.
• Fold in the flour and half and half, in alternating batches, until well combined.
• Pour half the cake mixture into the prepared pan.
• Spoon over the strawberry jam.
• Use a skewer to make a swirl pattern of the jam.
• Gently top the jam with the remaining cake mixture.
• Bake for 45-50 minutes or until a skewer inserted into the cake comes out clean.
• Set aside to cool for 10 minutes.
• Turn out onto a wire rack to cool completely.

Icing

• Sift the icing sugar into a medium bowl.
• Add the Nuttlex and hot water and stir until smooth.
• Spoon icing over the cake.
• Serve once the icing has set.

Note

• Alternatively, if you don't want to add icing, a light dusting of icing sugar should make the cake highly presentable.