Littler’s 2nd birthday is coming up and my Gran’s 96th birthday gave me a chance to try out a new dairy free chocolate fairy cake recipe. These are moist, chocolate-y and yummy. The speed with which they disappeared was proof that taste as good as they look.
Only issue is that the real building work on the kitchen starts this week so I may not able to access the Aga to cook the cakes for her birthday party…
Dairy free chocolate fairy cakes
For the fairy cakes
125g self raising flour
125g dairy free spread
125g caster sugar
2 tbsp cocoa powder
2 tbsp oat milk
For the chocolate buttercream icing
300g icing sugar
150g dairy free spread
3 tbsp cocoa powder
Pre-heat your oven to 200 degrees C
You can make this by hand but I prefer the bung it all in the mixer approach. Pop the flour, eggs, dairy free spread, sugar and cocoa powder into the mixer and blitz until combined. If needed add in some oat milk so you have a smooth batter.
Spoon into fairy cake cases and then pop in the oven for 20 – 25 minutes or until they are slightly springy when you touch the tops. I cook in the Aga so cook them with the rack on the floor or the top oven and the cold plain shelf on the second set of runners.
Take them out when cooked and allow to cool.
Once they are cooled make the icing – mix the spread and icing sugar together (it’s easier if you do this with the spread at room temperature) and then pop in the cocoa powder to make it chocolate-y.
Pipe or smooth over the top of the cakes and sprinkle over some decorations.
Leave out of the reach of small hands until ready to serve and then stand back and watch them disappear.