If you are after a really easy dairy free cake this one is a doddle. It’s perfect for anyone with a dairy allergy who wants to join in with the fun of cake. Do your remember the pink icing on the squares of sponge cake served for school dinners? This is it and it’s called Tottenham Cake. It is so simple to bake my three year old can do it (with a little help with scales and heat.)
If you’re wondering why this is called Tottenham cake oddly it has nothing to do with football. It was first devised by the Quakers in the Tottenham meeting house as a way of feeding lots of children an equal slice of cake cheaply. I’m on a budget and my kids always throw a wobbler if a slice of cake is declared ‘not fair’ because it’s smaller than his brother’s, so this fits the bill!
I make this traditional cake using the dairy free magic that is Stork baking block. It contains no soya or milk so is perfect for those with a dairy allergy!
You’ll need a lined rectangular baking tin approx 30cm x 20cm
1 large bowl
1 small bowl
1 small saucepan
Preheat your oven to 170c – this is really important
225g plain flour
110g caster sugar
1 tsp bicarbonate of soda
2 tsp cream of tartar (you can find this in the baking aisle with the baking powder)
75 ml alternative milk – whichever your child can tolerate
110g stork baking block margarine
6 tbsp (big ones!) of icing sugar
2 tsp water
Pink food colouring
Mix the flour, caster sugar, bicarbonate of soda and cream of tartar together in a big bowl.
In a jug measure your dairy free milk and break in the eggs. Beat this mixture thoroughly with a fork.
In your small saucepan melt your Stork baking block over a low heat until all the lumps have melted.
Pour the eggs over the flour and mix together really well with a wooden spoon. Then pour over the melted Stork and stir this well.
Pour your cake mix into your lined tin and bake for 30 minutes until springy when you press the middle of the cake gently.
Once cooked leave in the tin for 10 minutes or until you can handle it easily and turn out onto a cooling rack. Carefully peel off the baking parchment and leave to cool fully.
Meanwhile mix the icing sugar and water together to form a thin paste using more water if needed. Add a tiny quantity of food colouring (bright pink is traditional) remembering you can always add more but you can’t take it away!
Once the cake is cold carefully pour over the icing – it will run down the sides of the cake. Sprinkle with your favourite sprinkles but desiccated coconut is traditional. Once the icing has set cut into 12 equal slices (2 cuts x 3 cuts) and delight the dairy free child.