Preheat the oven to 180 °C.
Beat the eggs and sugar until light and fluffy.
Mix the flour, baking powder and vanilla sugar in a separate bowl.
Fold the dry ingredients into the egg mixture, alternating with the plant-based milk.
Melt margarine/coconut oil and stir into the batter.
Pour the batter into a greased cake tin.
Bake in the oven for approx. 30–35 minutes, until the cake is golden and cooked through.
Cool and sprinkle with powdered sugar before serving.
Serving and storage
Serve the cloud cake as is, or with fresh berries and jam.
It stays juicy for 2–3 days at room temperature, and can be frozen for longer storage.
Tip
Replace vanilla sugar with grated lemon zest for a fresh taste.
Make a glaze of powdered sugar and lemon juice for extra topping.
Use coconut milk for a tropical twist.
Conclusion
Dairy-free cloud cake is an airy and allergy-friendly cake that is suitable for all occasions.
Easy to make, and always a hit on the cake table.
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