It was Little S’s 6th Birthday yesterday – she had been looking forward to it for ages (I think that when she started counting down the days there were almost 100 to go!). I am relieved to report the day lived up to her expectations. She had a fabulous day and spent most of it in a state of joyous excitement, skipping about and looking very happy!
This has also meant that I’ve been able to do quite a lot of baking this week (expect lots of cake themed posts!): cupcakes for school, this caramel cake for tea with her grandparents, and a fancy and yet-to-be-made cake for her party on Saturday. Phew… I think I might give the cake making a rest after this weekend 😉
This recipe was inspired by a cake my mum used to buy in Marks and Spencer when I was little – a kind of caramel victoria sponge, which was always sweet and delicious. This is a rich, sweet cake so I would suggest giving people small slices!
Caramel Victoria Sponge (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan) warning: contains soya and gluten
makes 1 deep 8 inch cake or 2 to sandwich together
- 1 cup dairy-free spread
- 1 cup soft brown sugar
- 2 cups self-raising flour
- 2 tsps baking powder
- 1/4 tsp salt
- 500ml soya yogurt
- 1 tsp vanilla extract
– Preheat the oven to 180 degrees Centigrade/Gas Mark 4
– Grease and line the bottom of the cake tin(s)
– Sift together the flour, baking powder and salt. Set aside.
– In a saucepan, melt together the dairy-free spread and sugar. Add the soya yogurt and vanilla, give it a quick stir and then pour into the flour mix.
– Gently mix to form a soft, puffy batter.
– Pour into the tin(s) and bake for 30-40 minutes, until well-risen, golden and a knife comes out clean.
– Remove from the tin and cool on a wire rack.
Caramel Buttercream (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)
makes plenty to fill and cover the above cake
- 1/3 cup dairy-free spread
- 1/3 cup vegetable fat
- 1/2 cup soft brown sugar
- 3-4 cups icing sugar
- 1/4 cup oat milk
– Whisk together the vegetable fat with the icing sugar, until light and fluffy. Set aside.
– In a small saucepan, melt together the dairy-free spread and brown sugar. Bring to the boil for about 1-2 minutes until starting to darken in colour.
– Whisk together the oat milk and vanilla.
– Alternate adding the boiled sugar mixture and the oat milk mixture to the icing sugar mix until it is all fully combined.
– Sandwich the cake together with about 1/4 of the buttercream and smooth the rest all over the top and sides.
– Decorate as wished.
– Makes a perfect birthday cake!