When its your dad’s 65th birthday you have to cake him a birthday cake full of love and laughter! I call my dad ‘papa’ as I’ve done since I can remember it’s an indian thing. Now I know my dad can take a joke, so making this Old Age Pensioner cake was just so much fun! While moulding the little tablets and making false teeth while listening to some Taylor Swift we a perfect afternoon!
What was great was that I could eat some too, making this cake totally vegan was easy and to be honest you couldn’t even tell! Most of the family couldn’t tell either! Being able to have a slice of cake with everyone was great…my dad preferred me to make a eggless cake, so when I suggested a vegan cake, he said “as long as it tastes nice you can make whatever you like!”.
There is something so satisfying about make your dad a cake and adding little touches in that you know he would like, making it perfectly individual. It’s like to end up adding a piece of yourself to the cake making it with nothing but love. I love that feeling – I think this is why I couldn’t sell cakes for a living as I feel I might lose the love of baking.
Picture below is one I love from the small family lunch as you can see the sheer truly real happiness in my dads face! His younger brother recently had passed away, and I hadn’t seen a smile on my dads face for a while, so it was nice to see him smile! Love you Papa!
150g Vegan Butter or Vegan Ghee
250g Caster Sugar
175ml Diary free milk
1 Tsp Vinegar
100g Coconut Yogurt
100ml Coconut Milk
300g Self Raising Flour
1 Tsp Baking Soda
2 Tsp Baking Powder
75g Desiccated Coconut
100g Vegan Butter or Vegan Ghee
50ml Coconut Milk
300-400g Icing Sugar
50g Desiccated Coconut
Fondant Icing 2kg
Add vegan ghee and caster sugar to a mixing bowl and mix together on medium speed.
Add non dairy milk and vinegar to a cup allow to sit for about 2-3 minutes, it will look like it’s starting to curdle.
Add coconut milk and coconut yogurt and vinegar milk mixture to the sweet ghee mixture and beat together.
Add flour, desiccated coconut, baking soda and baking powder to the mixture and mix for about 1 minute until no visible lumps of flour.
Pour the batter into 2 greased cake tins.
Bake in the oven at 170c for 35 minutes, remove from the tin and allow to cool.
For the frosting add coconut milk and vegan ghee in a mixing bowl and slowly beat together.
Add 1/2 of the icing sugar to the mixture and mix together.
Add desiccated coconut and slow add the remaining icing sugar to the frosting and beat together until you have soft peaks in the frosting.
Spread a nice thick layer between the cakes and sandwich together.
Cover the cake with the remaining icing to help the fondant icing stick to the cake.
Cover the cake with fondant icing, smooth around the cake and trim the sides.
Colouring the icing then model as needed to decorate the cake.[yumprint-recipe id=’90’]
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