• 1 1/2 cups SR flour
  • 2 tblspns ground hazelnuts
  • 1/2 cup carob powder
  • 1 1/4 cups caster sugar
  • 1 cup soy milk
  • 185g milk free margarine (melted and cooled)
  • 2 eggs (or substitute), lightly beaten
  • 25cm covered cake board
  • Decorations as desired

Carob Icing

  • 125g unsalted milk free margarine softened
  • 1 1/2 cups icing sugar mixture
  • 1 tblspns carob powder
  • 2 tblspns soy milk


LACTOSE FREE CAKE Preheat the oven to a moderate 180oC. Grease (milk free) and line the base of a deep 20cm round cake tin.
Sift flour, hazelnuts and carob powder into a large bowl, add sugar. Combine soy milk, milk free margarine and eggs. Add to the flour mixture and beat well, about 2 minutes. Spoon into tin and level surface with spatula.

Bake for 1 hr 10 min, or until a skewer in the centre comes out clean. Stand in tin for 5 min. Remove from tin, cool on a wire rack. Invert onto the covered cake board.

To make carob icing, sift icing sugar and carob together. Beat milk free margarine until soft, then slowly add the sifted mixture. Add soy milk and beat until mixture is smooth and creamy, about 2-3 mins. Spread over the cake, using a spatula. Decorate as desired. Serves 8-10

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