I’ve realised that although I make multiple versions of this cake every year, I’ve never posted it as a recipe. Silly really because it’s a fantastic recipe and everyone needs a great birthday cake up their sleeve!
Birthday cakes were one of my first big challenges as a dairy and egg free cook. I was determined that my girls could have a pretty ‘Wow’ cake like all their friends, that could challenge the popular store bought versions that everyone gasped over at the countless birthday parties we’ve attended. So I needed a great, fail-safe reliable recipe, and this one ticks all those boxes
My first versions, despite trying my very hardest were not particularly great (totally round cake shaped bumble bee anyone?) but as the years pass they’ve improved, I think!
I use this lovely chocolate cake recipe which gives just the right crumb to turn into an iced sandwich cake. You could make two sponges and sandwich together but my preference is to make one large cake and then split it in half when it’s cool. I find that way gives a better finish when the whole cake is iced.
As I make a chocolate sponge, I sandwich it together with vanilla buttercream and also coat the top and sides with a thin layer of the buttercream to help the icing stick.
Next it’s a layer of fondant icing which is then decorated for the chosen theme.
Chocolate Celebration Cake
(dairy-free, egg-free, nut-free, sesame-free, can be soya-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
290ml dairy-free milk
2 tbsps dairy-free yogurt
100g dairy-free margarine, 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
- In a separate bowl, mix together the oat milk, melted dairy-free margarine, 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.
Fill and cover with buttercream:
(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
makes more than enough for the cake!
2 tbsp vegetable fat (such as Trex)
1/2 cup dairy-free margarine (such as Pure)
1 1/2 to 2 cups icing sugar, sifted
1 or 2 tbsp dairy-free milk
1 tsp vanilla extract
- Whisk together the spread and vegetable fat.
- Add the icing sugar, 1/2 cup at a time with a splash of the oat milk and vanilla, until fully combined and nice and fluffy.
Here’s a gallery of some of my other favourites over the last few years.