Dairy Free Caramel Birthday Cake
Another year another call for caramel cake from my lovely son for his birthday. I've been making a caramel cake for him for at least five years now for his birthday and each year it's morphed a little into a better, easier version, and since the arrival of his little sister it also became dairy free.
The mixture is a large quantity and the cake pictured here is only half of it, normally I bake two tins and do a beautiful huge stacked cake, but this year the rest was made into cupcakes. The biggest change this year was adding a peanut butter frosting, I can tell you while the cake is delicious with vanilla, or lemon, the peanut butter brings it to a new decadent level. Add some cute naturally coloured star sprinkles and you have a simple, beautiful and delicious birthday cake, or even just a nice afternoon tea.
- 4 cups Plain Flour
- 2 teaspoons Baking Powder
- 1 & 1/2 teaspoons Baking Soda
- 1 teaspoon Salt
- 225 grams Nuttelex (or other butter substitute
- 300 grams Brown Sugar
- 2 teaspoons Vanilla Extract
- 4 large Eggs
- 2 cups Almond Milk
- 2 teaspoons Apple Cider Vinegar
- 1 cup brown sugar
- 6 Tablespoons Nuttelex
- 2 tablespoons Peanut Butter
- 2 tablespoons Almond Milk
- 1 cup Icing Sugar
Lightly grease and line two 22cm cake tins (or one very deep tin).
Preheat oven to 175c
In a small bowl mix together almond milk and apple cider vinegar together, leave to stand for 5 minutes to thicken.
While almond milk is thickening beat nuttelex and brown sugar together in mixing bowl until smooth and creamy.
Beat in eggs one at a time.
Mix flour, baking powder, baking soda and salt until well combined.
Add the flour mixture and the almond milk in alternate lots to the nuttelex batter, mix until just combined.
Put brown sugar in a heavy based pot over medium heat, stir gently while sugar liquefies. Bring gently to the boil and cook until it thickens. Turn heat down and add Nuttelex 3 Tablespoons at a time, work in until incorporated and take off heat.
Let cool but not enough to harden. Beat caramel in to the cake base.
Pour into prepared cake tins and bake in preheated oven for approximately 40 minutes or until you can insert a skewer and remove it cleanly.
Beat all ingredients together until smooth and spread over cooled cake.