If you or someone you love is dairy-free, finding a delicious birthday cake can be a challenge. Thankfully, M&S has a fantastic range of dairy-free options that are perfect for any celebration. In this article, we’ll be sharing two of our favorite dairy-free birthday cake recipes that are sure to impress.
Recipe 1: Vegan Chocolate Cake
Ingredients:
- 2 cups all-purpose flour
- 1 3/4 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup unsweetened almond milk
- 1/2 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
Instructions:
- Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
- Stir in the almond milk, vegetable oil, and vanilla extract until well combined.
- Add the boiling water to the batter and mix until smooth.
- Divide the batter evenly between the two cake pans.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool completely in the pans before removing and frosting.
Nutritional Information:
Calories: 315 | Fat: 14g | Carbohydrates: 47g | Protein: 4g | Fiber: 3g | Sugar: 28g
Cooking Time:
30-35 minutes
Equipment:
- Two 9-inch round cake pans
- Mixing bowl
- Whisk
- Spatula
Serving Suggestions:
Frost this cake with your favorite dairy-free frosting and top with fresh berries.
Variations:
You can swap out the almond milk for another type of non-dairy milk, such as soy or oat milk, if desired.
Substitutions:
You can use coconut oil or another type of vegetable oil in place of the vegetable oil called for in the recipe.
Storage:
Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
Tips:
For an extra-special touch, dust the cake with cocoa powder or powdered sugar before serving.
Frequently Asked Questions:
Can I make this cake ahead of time?
Yes, you can bake the cakes up to 2 days ahead of time and store them in the refrigerator until ready to frost.
Recipe 2: Dairy-Free Vanilla Cake
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1 1/2 cups granulated sugar
- 2 teaspoons vanilla extract
- 1 cup unsweetened almond milk
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate mixing bowl, beat together the vegetable oil, sugar, and vanilla extract until well combined.
- Gradually stir in the flour mixture, alternating with the almond milk, until the batter is smooth.
- Pour the batter into the prepared baking pan and bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let the cake cool completely in the pan before frosting.
Nutritional Information:
Calories: 270 | Fat: 9g | Carbohydrates: 45g | Protein: 2g | Fiber: 1g | Sugar: 31g
Cooking Time:
30-35 minutes
Equipment:
- 9×13-inch baking pan
- Two mixing bowls
- Whisk
- Electric mixer (optional)
Serving Suggestions:
Frost this cake with your favorite dairy-free frosting and top with fresh fruit.
Variations:
You can swap out the almond milk for another type of non-dairy milk, such as soy or oat milk, if desired.
Substitutions:
You can use coconut oil or another type of vegetable oil in place of the vegetable oil called for in the recipe.
Storage:
Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
Tips:
To make this cake extra special, add 1-2 teaspoons of lemon zest to the batter before baking.
Frequently Asked Questions:
Can I make this cake ahead of time?
Yes, you can bake the cake up to 2 days ahead of time and store it in the refrigerator until ready to frost.
Final Thoughts
Whether you’re celebrating a birthday or just want a delicious dairy-free dessert, these two cake recipes are sure to hit the spot. The vegan chocolate cake is rich and indulgent, while the dairy-free vanilla cake is light and fluffy. Both are easy to make and can be customized with your favorite frosting and toppings. Give them a try and let us know what you think!