• 200g (7oz) dairy free spread
  • 200g (7oz) caster sugar
  • 3 eggs and 3 extra yolks, lightly beaten
  • 200g (7oz) plain gluten free flour
  • 2 teaspoons of baking powder
  • 2 drops of vanilla essence

The icing:

  • 700g icing sugar
  • 150g dairy free spread
  • 2 drops of vanilla essence

The sand:

  • 2 x 180g packs of gluten free/ dairy free ginger or digestive biscuits

The chocolate shells:

  • 1 x 80g dairy free white chocolate bar


To make the cake preheat the oven to 180C or gas mark 4. Grease 3 cake tins which vary in size from small to large when stacked. Cream the butter and sugar together. Slowly add the egg while you carry on beating the butter and sugar. Sift the flour and baking powder and mix them in. Add a couple of drops of vanilla essence. Pour the mixture into a medium sized cake tin and place in the oven for approximately 45 minutes. Repeat the cake mix recipe pouring the mixture into the two smaller cake tins and repeat the cooking time. Take the cakes out of the oven and leave to cool on a wire rack.

To make the shells melt the dairy free white chocolate and pour into a shell mould tray. Leave in fridge to set.

To make the icing sift the icing sugar, mix in the dairy free spread and add a couple of drops of vanilla essence. If the mixture is not thick and stiff, then you may need add more icing sugar. Turn the cooled cakes out onto a chopping board and flatten the tops if necessary, by taking some off with a knife. Spread the icing over all 3 cakes once completely cooled.

To make the sand blend the biscuits in a food processor until they resemble a fine sand. Then press this into the iced cakes. Finally stack the cakes on top of each other and sprinkle with more biscuit mix. Assemble the chocolate shells, windmills and any other decorations around the cake to finish.

Happy birthday summer babies near and far x