Everyone I have made these for have all had two so I assume they like them as much as I do. Don't be scared by the lack of egg. It will still rise. Many original allergy free recipes come from wartime recipes where eggs were scarce and everyone had to make do with what they had.
Dairy free, Egg free, Nut free, GLuten free (optional) and can be soya freeIngredients
4 oz Margarine
4 oz Caster sugar
1 tbsp golden syrup
8 oz Gluten free plain flour (I like Doves Farm which you can buy in most supermarkets)
1 level tsp Xanthum gum (again from supermarkets and again I use Doves Farm)
4 level tsp Baking powder
1/4 pt whatever milk you can tolerate (I'm not allergic to soya so I use this but I imagine rice/ oat/ dairy milk all work as well) mixed with 2 tsps of instant coffe mixed with a couple of tsps of hot water.
8 oz Icing sugar (try to use unrefined as it gives a lovely toffee flavour and is better for you which is a silly irony when you think about it)
4 oz Margarine
1. Cream together the margarine, caster sugar and golden syrup until quite smooth.
2. Sift together flour, xanthum and baking powder and stir gently into creamed mixture.
3. Gradually add enough milk to make a smooth batter. You will probably need all of it as gluten free flour is very absorbent.
4. Pour into cake/ muffin cases and bake in oven for about 18 minutes. This will depend on your oven though. I have a naughty fan oven which likes to defy the laws of time and cook things in about 12 minutes so use you judgement. If you've never cooked much before or aren't sure the same rules apply to a normal cake. If you poke a knife or skewer in a it comes out clean the cakes are done.
5. Mix together the icing sugar and margarine to make a "butter cream" icing. When the cakes are cool, ice them using a fork in a circular motion and dust with cocoa.
6. Have at least 2- you've made cakes after all so the diets out for today!