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'Krispie Kreme' style doughnut cake bars

delightful vanilla doughnut cake bars topped with a Krispie Kreme style icing and sprinkles
dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 6
Course: cake
Ingredients Equipment Method Notes

Ingredients
  

  • 120 g self-raising flour
  • 1 tsp cornflour
  • ¼ tsp of bicarbonate of soda
  • 1 pinch salt
  • 80 g caster sugar
  • 100 ml dairy-free milk
  • 50 g dairy-free margarine melted
  • 2 tbsp dairy-free yoghurt
  • 1 tsp vanilla extract
for the icing:
  • 80 g icing sugar
  • 1 tbsp dairy-free milk
  • 1 tbsp syrup golden or maple
  • ½ tsp vanilla extract
  • 1 tbsp sprinkles to decorate (optional)

Equipment

  • 1 2lb cake tin lined

Method
 

  1. Preheat the oven to 180℃ and line a 2lb loaf tin with baking parchment
  2. sift or whisk together the flour, cornflour, bicarbonate of soda. Stir in the caster sugar
  3. Melt the margarine and pour into the flour mixture along with the milk, yoghurt and vanilla
  4. Whisk to make a nice smooth velvety batter. Pour into the lined baking tin
  5. Bake for 18-20 minutes until golden, risen and a knife/cake tester comes out clean. remove from the tin and leave to fully cool
  6. Meanwhile, whisk together the icing ingredients and spread over the cooled cake
  7. add sprinkles if you like. Once the icing has set cut into 6 even sized cake bars

Notes

To make a chocolate icing instead:
75g icing sugar
5g cocoa powder
1 tbsp dairy-free milk
1 tbsp syrup
1/2 tsp vanilla