Miette hot milk cake modified: dairy free, reduced sugar
Prep time
Cook time
Total time
A dairy-free, slightly less sweet version of the Miette hot milk cake - perfect for a sweet frosting or royal icing
Recipe type: Cake
  • 160g plain (all purpose)
  • 2 tsp baking powder
  • ¼ tsp salt
  • 100g margarine
  • 125ml soya milk (or other non-dairy milk)
  • 200g granulated sugar
  • 3 large eggs
  • ½ tsp vanilla extract
  1. Preheat oven to 180°C/ 360 °F. Grease, line and flour three 6"/15cm or two 8"/20cm cake tins.
  2. Sift flour, baking powder and salt into a bowl, repeating the sifting process three times, then set aside.
  3. Melt margarine and non-dairy milk together in a small saucepan over a medium heat then leave to cool.
  4. Over a pan of boiling water on a low heat, whisk the sugar, eggs and vanilla in a glass/metal bowl to allow the sugar to dissolve and prevent the eggs coagulating. Using a food thermometer, check the temperature until it reaches 43°C/110°F. Then remove from the heat.
  5. With the whisk attachment, whisk the mixture in a mixer on high for 10 minutes. The mixture will go pale and fluff up considerably.
  6. Change to paddle attachment and turn down speed on mixer to slow. Add the flour mix and mix until just incorporated.
  7. Add the margarine/non-dairy milk mixture then pour in the cooled milk mixture and fold in.
  8. Divide the batter evenly between the cake tins then tap each one gently worktop to remove air bubbles. Bake for 30-35 minutes, until a skewer inserted into the middle of the cake comes out clean.
  9. Leave to cool in the tins for 10 minutes, then remove from tins and allow to cool on a rack. I chose to fill mine with lavender and blueberry jam and a margarine buttercream (75g margarine, 100g icing sugar)
Recipe by Lay the table at http://laythetable.com/cakes/full-size-cake/miette-hot-milk-cake-modified-dairy-free-reduced-sugar/