Dad Wins #1
Welcome to ‘Dad Wins’ – a series aimed at helping dads get some quick wins at home by doing things they either wouldn’t usually do. This might be because they’re too busy, someone else usually does it, or simply because they don’t have a clue where to start. Obviously, mums can get quick wins too, but dads get bonus points.
A bit of background for my first ‘Dad Win’. Due to various dietary issues since he was born, Jasperino has been dairy-free for the last few months. It has made a massive difference to his overall comfort and he is a much more content and happy baby. However, it has surprised me just how many everyday items have milk/dairy content – cheese and butter obviously, but other things such as soup, certain cereals and malt loaf have meant we’ve had to be careful about what we cook at home and what we let him eat.
With two other kids, the last thing we want to do is have to make separate meals if it can be avoided. NJ and Roo have always loved baking cakes (so they can eat the cake) and when they wanted to make their favourite lemon drizzle cake I thought I’d see what dairy-free versions there were out there. This would mean all three kids could enjoy it and I would get lots of extra dad points.Dairy Free Lemon Cake
I found this Vegan Lemon Cake recipe on the BBC Good Food website and wanted to share it. As there are no eggs or butter to mess around with and no need to dig out the electric mixer, it is it is extremely easy to make. It is also very cheap and you’re looking at just a couple of quid for all the ingredients. I have made a few tweaks to the original recipe to suit us and make it low sugar, and compensated with more lemon, but it’s just as tasty.
All you need:
- 275g self-raising flour
- 100g caster sugar
- 1tsp baking powder
- 2 lemons, zested and juiced
- 100ml vegetable oil
- 150ml water
- 100g icing sugar (swap with caster sugar if you want drizzle rather than icing)
What to do:
1. Put the oven up to 180C (fan)/200C/Gas 6
2. Mix the dry stuff: flour, sugar, baking powder and lemon zest together.
3. Add the wet stuff: oil, lemon juice and cold water
4. Mix until smooth. You can just use a spoon.
5. Pour it all into an oiled tin lined with baking parchment and bake for about half an hour
6. For the icing we just sieved the icing sugar and mixed it with a bit of lemon juice so that it stayed thick enough to pour over the cake and not run down the sides. We liked just a thin layer of icing but you can obviously increase the quantity if you want a thicker topping.
And that’s it. I actually forgot to take a picture of the finished thing and the kids had eaten half of it, so here’s a picture of the other half: