Trex is the UK's no.1 dairy free alternative to butter for use in baking. Loved for its versatility, Trex is lower in saturated fat than butter – and you can actually use 20% less. Trex adds extra lightness to cakes, makes your biscuits crispier and produces perfect puddings and pastry.
Coffee and walnut cake
Ingredients
- A little Trex, for greasing
- 100g Self-raising flour
- 1 tsp Baking powder
- 100g Light muscovado sugar
- 100g Trex, at room temperature
- 2 Large eggs
- 1 tbsp Instant coffee granules or powder, dissolved in 1 tbsp boiling water
- ½ tsp Vanilla extract
For the filling and icing
- 75g Butter, at room temperature
- 150g Golden (or ordinary) icing sugar
- 2 tsp Instant coffee granules or powder, dissolved in 1 tsp boiling water
- 25g Walnuts, finely chopped
- 6-8 Walnut halves
Method
- Position the oven shelves towards the centre of the oven. Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Lightly grease two 18cm (7in) sandwich tins with a little Trex, line their bases with a circle of greaseproof paper, then lightly grease the paper.
- Sift the flour and baking powder into a mixing bowl. Add the sugar, Trex, unbeaten eggs, cooled coffee liquid and vanilla extract. Use a wooden spoon to beat the mixture together until smooth and creamy – this will only take 1-2 minutes.
- Share the mixture equally between the prepared tins and level the surfaces. Bake for 18-20 minutes. Test that the cakes are cooked by touching the tops lightly – they should spring back into place. Put the tins on to a wire rack to cool for a few minutes.
- Remove the cakes from their tins and cool on a wire rack, then remove the lining paper.
- Whilst the cakes are cooling, beat together the butter and icing sugar until light and creamy. Add the cooled coffee liquid and beat again until smooth.
- Spread half the coffee icing over the surface of one cake and sprinkle the chopped walnuts evenly over the surface. Sandwich the two cakes together. Spread the remaining mixture over the top and decorate with walnut halves.
Luxury lemon cake
Ingredients
- A little Trex, for greasing
- 150g Self-raising flour
- 1 tsp Baking powder
- Pinch of salt
- 125g Caster sugar
- 100g Trex, at room temperature
- 3 Eggs
- 2 tbsp Milk
- ½ tsp Vanilla extract
- 2 tsp Finely grated lemon zest
For the filling
- 75g Butter (at room temperature)
- 100g Icing sugar
- 1 tsp Finely grated lemon zest
- 3-4 tbspn Lemon curd
For the icing
- 50g Icing sugar
- 2-3 tbsp Lemon juice
- Finely grated lemon zest
Method
- Position the oven shelves towards the centre of the oven. Preheat the oven to 180°C/fan oven 160°C/Gas Mark 4. Lightly grease two 20cm (8in) sandwich tins with a little Trex and line the bases with greaseproof paper.
- Sift the flour, baking powder and salt into a mixing bowl. Add the sugar, Trex, unbeaten eggs, milk, vanilla extract and lemon zest. Use a wooden spoon to beat the mixture together for 1-2 minutes until smooth and creamy. Share the mixture equally between the prepared tins and level the surfaces.
- Bake for 18-20 minutes. To test that the cakes are cooked, they should be golden brown, and when touched lightly the tops should spring back into place. Cool the tins for a few minutes, then remove the cakes and place on a wire rack. Peel away the lining paper and leave until completely cold.
- For the filling, beat the butter, icing sugar and lemon zest until creamy. Spread over one cake and drizzle with lemon curd. Sandwich the second cake on top. For the lemon icing, mix the icing sugar with the lemon juice to make a thin icing. Spread over the cake and sprinkle with lemon zest.
TREX is available in all supermarket chilled dairy aisles.
