"A party without cake is just a meeting", stated the legendary Julia Child. If you're vegan, or simply intolerant to dairy, you'll need a cake at your wedding or special occasion as much as anyone else. I may have expressed before how passionate I am about ensuring that anyone can 'have their cake & eat it', regardless of allergies or dietary needs.
For that reason, I don't charge a penny extra to anyone ordering custom cakes with special dietary requirements at Little Miss Cake Maker, meaning that a 'FreeFrom' cake costs no more than my everyday cakes, and the same goes for corporate cakes and wedding cakes. So this brings me to share my vegan friendly, dairy free sponge cake recipe, which is originally sourced from the Food Network.
To make your fabulous vegan friendly, dairy free sponge cake you'll need this collection of ingredients. Replacing the butter & eggs means substituting with a few more ingredients, and the special ingredients that would not normally be in my 'dairy-full' cakes are: cider vinegar, cornflour, bicarb of soda, sunflower oil, and soya milk. Also note that the flour is plain rather than self raising, as there are 2 added raising agents with the baking powder & bicarb.
As the cake mixture consistency is rather different, the 'all in one' method wouldn't work with this recipe. So it's important to add the ingredients in the right order, as you'll have crazy reactions occurring with the vinegar and bicarb, etc.
The main consideration is to mix the wet ingredients together separately from the dry ingredients, so that you only get that bubbly reaction happening at the end of the mixing process. Those bubbles are going to make your cake rise and become light & fluffy...
Do remember to grease your baking tins, which is as easy as it normally is, simply using a dairy free spread such as Vitalite.
Let your cakes cool in the tins before turning out onto a cooling rack. In the meantime, you can make a start on the dairy free buttercream...
The process for making dairy free buttercream is almost identical to regular buttercream, simply measure out your dairy free spread and vegetable fat first, then gradually add the icing sugar and mix until creamy.
Once the cakes are cool, you can chop them up! Or 'level out' if you prefer. Cut the tops so that you have both cakes with flat surfaces. Then spread the surface with buttercream until fully covered, and sandwich them together (my favourite kind of sandwich!).
Coat the whole cake in buttercream and cool in a fridge until it hardens slightly. Then, decorate to your choice - in this case I piped buttercream roses and sprinkled with edible gold dust to create the final vegan friendly, dairy free wedding cake.
If you give this a go, I'd love to see your pictures! Feel free to send them over through the blog, facebook or twitter. If you'd like to order cakes for your special occasion, get in touch and check out the online shop, where you can create your customised cakes and order them online.
P.S. I can now deliver my custom made cakes to anywhere in the UK from my HQ in Swindon, Wiltshire - delivery is simply calculated based on the distance to your location.