If you’re a regular reader you’ll know Kittie’s diet is dairy-free and even though we can start introducing dairy into her diet anytime from 18 months to two years, we’re not in any rush to upset her routine – especially because being diary-free is so easy these days. For her second birthday we decided on a classic sponge cake without any butter or milk (it was chocolate last year), so I did a bit of Googling and found a super easy recipe that actually tasted really good. In fact, it wasn’t really any different to a regular sponge.
In case you or someone you know is dairy-free, I thought I’d share the recipe which you’ll find at the bottom of this post. You’ll see from the photos that the mixture worked just as well for cupcakes too.
175g dairy free spread
175g caster sugar
3 medium eggs
175g self raising flour
1 level teaspoon baking powder
2 tablespoons jam
icing sugar, to dredge (though I used buttercream, made with dairy free spread, icing sugar and vanilla extract)
Place all the cake ingredients in a mixing bowl and beat with a spoon until well mixed.
Place in two greased and bottom lined 20cm sandwich tins. Bake in the centre of a pre-heated oven at 170C/160C fan/gas mark 4 for 30-35 minutes. Turn out, remove paper and cool.
Sandwich with jam (I also used buttercream) and dredge with icing sugar (or smother with buttercream, like I did).
Animal figures, Schleich
Cake topper, Etsy
Rose cold candle, Ebay
Sprinkles, any food shop/supermarket
Original recipe from Flora.