So here it is, the birthday cake for Little S’s birthday party – the theme was penguins. They stuffed their own cuddly toys and the games were Penguin-themed, so they had to feature on the cake!
My girls have never had the delight of a shop-bought novelty celebration cake, so I’ve always made a big effort to make them as pretty/cute as possible (here are some others I’ve made). I can be pretty critical of my own cakes but this one also tasted pretty good with a moist but crumbly texture. The children were really pleased to get a little penguin with their slice of cake – what could be better than a cute edible creature!
It’s a base of chocolate chip chocolate sponge, sandwiched and masked with velvety white buttercream, and then covered and decorated with roll out icing. The icing has the advantage of being allergen-free and effectively just like play dough making moulding figures pretty easy.
Chocolate Birthday Cake (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)
makes one cake
- 330g self-raising flour
- 5 tbsps cocoa powder
- 220g caster sugar
- 1 1/2 tsps bicarbonate of soda
- pinch of salt
- 50g dairy-free chocolate, chopped
- 290ml oat milk
- 2 tbsps soya yogurt
- 100g dairy-free spread, melted
- 1 tsp vanilla extract
– Preheat the oven to 190 degrees Centigrade/Gas Mark 5
– Grease and line a deep cake tin
– Sift together the flour, cocoa, bicarb and salt
– Stir in the sugar
– Stir in the chopped chocolate
– In a separate bowl, mix together the oat milk, melted dairy-free spread, soya yogurt and vanilla.
– Mix the wet ingredients into the dry. Mix gently until well combined.
– Pour into the cake tin and bake for 40-50 minutes, until a knife comes out clean
– Cool in the cake tin.
– Cut in half and fill with, and ice the top with velvety white buttercream
– Decorate as desired.