My friend’s sons are dairy intolerant. She doesn’t really enjoy making cakes so asked me if I would make a dairy-free fire engine cake for her son’s fourth birthday. I gladly agreed and, even though my order of ingredients and equipment didn’t arrive on time resulting in a last minute dash to the high street, I really enjoyed carving and icing this cake!
Her youngest son who is two, doesn’t really like fondant icing, so the mini cake underneath the fire hydrant is for him, with dairy-free buttercream icing instead!
- 175g dairy-free butter (I used ‘Pure’)
- 175g golden caster sugar
- 3 eggs
- 220g self-raising flour
- 1/2 tsp baking powder
- 100ml dairy-free milk (I used ‘Oatly’)
- 4 tbsp cocoa powder
- Pre-heat oven to 140 degrees (fan assisted). Grease a loaf tin using dairy-free butter.
- Beat the butter and sugar with an electric whisk until light and fluffy.
- Beat in the eggs, flour, baking powder, dairy-free milk and cocoa until smooth.
- Bake in the oven for 45 – 55 minutes (keep an eye on it after about 40 minutes depending on your oven) until a skewer in the centre comes out clean.
- It’s as simple as that! The icing of it, however, not quite so simple and took several hours. Really pleased with the result though!