Cake is an absolute must, and when it comes to birthdays even more so! We’ve come up with another totally free-from chocolate cake recipe, which has been a big hit!
This cake recipe is a new take on our ever popular banana bread, which results in a chocolate brownie style delight!
With just a few simple ingredients, you can create a cake that can either be left as is, carved into a shape (yep it’s stable enough), can have buttercream added for an additional wow factor or covered in fondant icing like we’ve done to really create a true birthday masterpiece.
As an added bonus, we’ve managed to make this dairy-free, egg-free, wheat-free, gluten-free, and nut-free and still super tasty! You're welcome!
We made this cake for Callum’s 5th birthday, and he wanted a Spiderman cake to go with his Spiderman party, so this is what we came up with!
It's made with simple ingredients, and thanks to the banana is healthier than some other cake recipes!
Free-from chocolate birthday cake
Prep time: 10 minutes
Cook time: 40-45 minutes
(makes enough for an 8” cake tin)
You will need:
For the cake
- 9.5oz (270g) golden caster sugar
- 16oz (450g) self-raising gluten-free flour
- 2oz (60g) cacao powder
- 5oz (140g) dairy-free spread
- 6 ripe bananas, mashed until smooth and relatively lump free
- 2 tsp baking powder
- ½ tsp bicarb of soda
- ½ tsp salt
- 8 tbsp dairy-free milk
For the buttercream:
- 6oz (170g) dairy-free spread
- 12oz (340g) sifted icing sugar
- 2-3 tbsp dairy-free milk
- 1-2 drops vanilla extract
For the decoration:
- Coloured fondant icing
Pre-heat the oven to 180c/ 350f/ Gas 4 and grease and line an 8” cake tin.
Place all of the ingredients apart from the dairy-free milk into a large bowl, and stir until well combined.
Add the milk, and gently stir into the cake mix.
Turn out into the prepared cake tin, and place in the preheated oven to bake for around 40-45 minutes or until a skewer comes out clean when the middle is checked and the edges of the cake have shrunk slightly away from the tin.
Leave to cool slightly before turning out onto a cooling rack.
While the cake is cooling, you can make your buttercream.
Add the dairy-free spread to a large bowl, and beat for 2-3 minutes until soft.
Then add the sifted icing sugar and gently beat for around 5 minutes until smooth.
Finally, add the vanilla extract and dairy-free milk and gently mix in until the mixture becomes an easy to spread consistency.
Split the cake in half and fill with 1/3 of the buttercream, before sandwiching the cake back together.
Use the remaining buttercream to lightly cover the outside of the cake, ensuring you leave a smooth finish.
Then decorate with fondant icing in a design of your choice.
Leave to set before serving.
I know the cake your daughter is talking about, it's a Debbie Brown one - I have the book myself, from my cake days! It's a really cute cake! x