Lucy's Friendly Foods

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!

14 Responses

      1. I like to think so! Thanks so much for the lovely comments – to be honest I prefer a less sweet cake and the penguin themed cake (to be posted later!) is much cuter!

      2. Glad you liked it! they’re so much fun to make… guess I’ll have to think of something other than penguins next time!

  1. Delicious looking cake! Little S is lucky to have so many birthday cake days (and a Mom who bakes them for her :-)). Looking forward to more cake posts! Yum!

Leave a Reply

%d bloggers like this: