MY ‘EASTER DELIGHT’ CAKE

FOR THE SPONGE

• 150g (2/3 cup) dairy-free spread, plus extra for the tins

• 300ml dairy-free milk, we used oat milk

• 1 tbsp cider vinegar

• 1 tsp vanilla extract

• 300g (1¾ cups + 2 tbsp) self-raising flour

• 200g (1 cup) golden caster sugar

• 1 tsp bicarbonate of soda

   

• STEP 1

Heat oven to 180C/160C fan/gas 4. Line the bases of 2 x 20cm sandwich tins with baking parchment.

• STEP 2

  Put the dairy-free milk into a jug and add the vinegar, leave for a few minutes until it looks a little lumpy. Put all of the other cake ingredients into a large bowl then pour over the milk mixture. Beat everything together until smooth

   

• STEP 3

  Divide the mix between your two tins then bake in the centre of the oven for 30-35 mins or until a skewer inserted into the middle of the cakes comes out cleanly.

FOR THE FROSTING

• 250g (1 cup) unsalted butter - soft at room temperature

• 250g (1½ cups + 3 tbsp) icing sugar

• 200g white chocolate

• A little milk - to get the buttercream to the right consistency, this may not be needed

• 2 Large bags of Cadbury Mini Eggs

• Break the white chocolate (200g) and melt it over a bain marie (in a bowl over a pan of simmering water).

• Once the chocolate has melted, remove the bowl from the pan and leave the chocolate to cool.

• Beat the butter (250g) on a low speed until soft and then add the icing sugar (250g), 1 tbsp at a time and beat until fully combined.

• Once the white chocolate has cooled to room temperature pour it into the butter and sugar mixture and beat on a low speed until fully combined. You should find that the buttercream has a soft, spreadable consistency, if not add a little milk a tsp at a time until it is soft.

• Spread the frosting between the layers and over the entire cake. Cover the cake with the mini eggs.