BabyT just turned 2 over the weekend and this time around I started all planning a month in advance and I am rather proud to say everything fell into place quite well. We had two parties for him – a private celebration with close family on the actual day of his birthday and another big birthday bash with all our friends and extended family. For both these celebrations, I was quite chuffed that everything from the decor to the menu to the entertainment was just as I had pictured it and most of all it made babyT very happy. So much so that he wakes up every morning and asks if there is another birthday celebration lined up for the day. Most important of all he asks if there will be cake?
BabyT is sensitive to dairy and as a result, you will no longer find a can of milk, a square of butter or a tub of yoghurt or ice cream in our pantry. You will, however, find soy milk, coconut milk, tofu and dairy-free ice cream. Never biscuits, cakes or mithai too. Now that’s a problem when it comes to birthday cake because most diehard bakers who are proud of their trade will scorn at you when you ask for birthday cake minus butter, milk or cream. Well, these bakers need to really up their game because the need for dairy-free is not just a fad or lifestyle trend but something that will keep sufferers of allergies hale & hearty and in some cases even alive.
Anyway, let’s not get serious here, because we are talking about cake after all. The point here is that it is possible to bake cakes without dairy. So there was no doubt in my mind that for babyT’s birthday I would attempt to bake a cake and a dairy-free healthy one at that. Well, that attempt was pretty successful and babyT was super excited to watch this cake come out of the oven and onto the serving plate and to his playroom which converted to a party room for the evening. He couldn’t wait to catch the first bite of the cake when we cut it and that in itself is my big fat compliment for a job well done.
So here is my recipe for babyT’s birthday cake. Mind you I got a bit too ambitious with my plan to bake a healthy cake and so I went with wheat flour. This made the cake very dense and almost like a brownie. Feel free to replace this with plain flour (maida) if you would like an airy spungy cake.