Caramel Cake from Lucy’s Friendly Foods
This Caramel Cake recipe is from Hampshire Fare member, Lucy’s Friendly Foods.
Based in Winchester, Lucy is a Cordon Bleu-trained recipe developer and cookbook author, with a passion for allergy-friendly and plant-based cooking.
Her cookbook, The Friendly Baker, is packed with delicious recipes for all seasons, catering to a range of allergies and intolerances. Lucy is no stranger to the food scene, having given live cooking demonstrations at festivals, events, and schools.
She’s also a proud Guild of Food Writers member and a Great Taste Awards judge, and her recipes have been featured online at Waitrose, VegNews, Finding Vegan, Taste Spotting and Brilliant Baking Mag and in print in The Guardian Cook magazine and Free-from Heaven Magazine.
Lucy is keen to collaborate with local producers to create inspiring recipes that showcase the best of the food scene of Hampshire and the Isle of Wight, so get in touch if you have any ideas for collaboration.
This cake is dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan.
Ingredients
- 370 g self-raising flour
- 2 tbsp custard powder
- 110 g light brown sugar
- 110 g dark brown sugar
- 1 1/2 tsp bicarbonate of soda
- pinch of salt
- 290 ml dairy-free milk
- 2 tbsp dairy-free yogurt
- 100 g dairy-free margarine melted
- 1 tsp caramel flavour optional
For the buttercream
- 50 g dairy-free butter
- 150-175 g icing sugar
- 1 tsp vanilla extract
Method
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Preheat the oven to 180 degrees Centigrade/Gas Mark 5. Grease and line 2 x 20cm sandwich tins
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Sift together the flour, custard powder, bicarb and salt
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Stir in the sugars
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In a separate bowl, mix together the dairy-free milk, melted dairy-free margarine, yogurt and caramel flavour.
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Mix the wet ingredients into the dry. Mix gently until well combined.
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Pour into the cake tins and bake for 30 minutes, until a knife comes out clean
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Cool on a wire rack
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Meanwhile, whisk together the dairy-free butter and icing sugar, using more sugar if the buttercream is too wet. Whisk in the vanilla
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Sandwich the cakes together with the buttercream and generously dust the top of the cake with icing sugar
Both of Lucy’s daughters have multiple food allergies so she’s on mission to recreate any recipe (within reason) so that they can enjoy the same as everyone else.
All of her recipes are free from dairy, eggs, peanuts and sesame seeds; most are also free from all tree nuts and soya; some are also free from wheat and gluten; all are vegetarian and ‘accidentally’ vegan!
Check out her website.
