Milo Cake With Milo Glaze (Eggless)

Ladies and Gentlemen,

I must confess, I’m not exactly a master baker. My baking ventures are rare and usually happen only when I have a bit of time to spare. I bake not to dazzle, but to satisfy my curiosity about whether baking really is as remarkable as some enthusiasts claim. It’s always better to discover things for ourselves rather than relying solely on others’ opinions. So, without any need for proving anything to anyone, let’s see if this Milo Cake with Milo Glaze (Eggless) can stand on its own (SUJEE CAKE & CLASSIC, MARBLE LEMON BUTTER CAKES)

 

This recipe isn’t originally mine; I stumbled upon it while browsing through instructables. Unlike some of my past baking experiments from the internet that ended in disaster, this one seemed promising. I opted for Milo instead of cocoa powder - mainly because that tin of Milo has been languishing in my pantry for ages, and it felt like the perfect time to put it to good use, especially since we’re more of a coffee-drinking household.

The result? A Milo Cake with Milo Glaze that’s not only soft and delicious but also visually appealing. The Milo glaze, topped with some store-bought pink sugar flowers, turned out to be a delight for the eyes and the palate.

 

I apologize for not including step-by-step photos; I was so engrossed in baking that I completely forgot to snap any shots. However, I’m confident the simplified instructions will guide you through without a hitch.

 

Ingredients

For the Cake

1 1/4 cups all-purpose flour

1/2 cup icing sugar

1/3 cup Milo

1 tsp baking soda

1/2 tsp salt

1 cup warm water

1 tsp vanilla essence

1/3 cup vegetable oil

1 tsp apple cider vinegar

 

For the Milo Glaze

1 tbsp sugar

4 tbsp butter or margarine

2 tbsp milk

2 tbsp Milo

2 tsp vanilla extract

Method

For the Cake

Preheat oven to 350°F (175°C).

Sift together flour, icing sugar, Milo, baking soda, and salt. Set aside.

In a separate bowl, mix warm water, vegetable oil, vanilla essence, and apple cider vinegar.

Fold the wet ingredients into the sifted dry ingredients until smooth.

Pour the batter into a baking pan lined with non-stick baking paper.

Bake for about 1 hour, or until a toothpick inserted into the center comes out clean.

 

For the Milo Glaze

In a pan, melt butter over low heat.

Stir in sugar, milk, Milo, and vanilla extract until well combined and smooth.

Pour the glaze over the cake while it's still warm.

Let the cake cool before decorating as desired.