Tag Archives: vegan

Sprinkle Cake

9 Feb

There’s no better way to kick off a new week than with a totally DELICIOUS, dreamy cake! You’ll be looking forward to baking this beauty I guarantee. I baked this on the weekend for my own birthday (yes, I do make my own birthday cake, but because I love it, not because I have to!)

Chocolatey, caramelly goodness

Chocolatey, caramelly goodness

The cake is a vanilla sponge recipe, the “buttercream” is actually whipped coconut cream, and for an extra touch, I added salted caramel sauce! The added bonus? The entire cake is dairy-free, to accommodate my lactose-intolerance. The plus side to this cake is also that we could have it for dessert after a meat meal!

Cakey Closeup

Cakey Closeup


  • To prep in advance, put 2 cans good quality Coconut Milk in the fridge overnight (I used Waitrose own, when I tried Tescos own, it did not yield the same result, do not use!)

Coconut “butter”cream

  • Make the coconut cream first – on day of cake baking (or before) open tin of coconut milk, and you’ll see that the “fat” has rise to the top.
  • Scoop this into a mixing bowl, and discard (or drink!) the coconut water underneath
  • Using a hand or stand mixer, whip the coconut cream with some cocoa powder, icing sugar and vanilla (to your taste) You could also add in coffee extract for a mocha buttercream!
  • Refrigerate until you’re ready the ice the cake

For the cake I made my standard Lily Vanilli plain victoria sponge cake.

I drizzled caramel sauce in between the layers and also over the top of the cake.

Caramel Sauce Recipe:

  • 75 grams margarine (or butter if you’re not dairy free!)
  • 50 grams soft light brown sugar
  • 50 grams caster sugar
  • 50 grams golden syrup
  • 125 ml oat or soya cream (or double cream if you’re not dairy free!)
  • 1 teaspoon fleur de sel


  • Melt marg, sugars and golden syrup in a pan over low heat
  • Let boil away for 4 mins, stirring occasionally
  • Add in cream and salt to taste and mix well
  • Leave to cool

To assemble the cake, let the super-soft sponge cool completely. Sandwich the layers with the cocoa buttercream. Stir in some caramel if it.s too hard. Drizzle caramel over tip of buttercream and put on another layer. Put some more buttercream on top and drizzle with yet more sauce! Decorate however you like, I like the sprinkle effect!

Slice, serve, enjoy!

Raspberry upside-down cake

20 Mar

A summery update on the usual pineapple upside down cake, this cake was made dairy and gluten free for a special person’s birthday, although of course it works just as well with butter and plain flour! I underestimated the amount of fruit i’d need as well, so i’ve updated the recipe accordingly!

Upside downy goodness

Upside down goodness


  • For the topping:
  • 100g softened butter
  • 100g light soft brown sugar
  • 2 punnets fresh raspberries
  • For the cake:
  • 150g softened butter (or margarine for dairy free)
  • 150g golden caster sugar
  • 150g plain flour (if using gluten free, please add 1 tsp xanthan gum)
  • 1.5 tsp baking powder
  • Squirt of golden syrup
  • 1 tsp vanilla bean paste
  • 3 eggs


  • Heat oven to 160oC. Grease and line tin with parchment paper.
  • For the topping, beat the butter and sugar together until creamy. Spread over the base of the tin and up the sides.
  • Scatter raspberries on top.
  • Sift in flour, xanthan gum if using and baking powder, and add in rest of cake ingredients.
  • Mix together by hand or electric whisk until all ingredients are combined.
  • Spoon the mixture on top of the raspberries and smooth out so it’s level.
  • Bake for approx 45 mins. Leave to stand for 5-10 mins, turn out onto plate and serve!

Recipe adapted from BBC Good Food


Perfect for a spring or summer afternoon tea party!