Vegan Baileys Birthday Cake Filled with Creamy Dairyfree White Chocolate, Coffee Buttercream

Name: Vegan 'Baileys' Birthday Cake (Dairyfree, Eggfree, Soyfree*)
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 100 g Dairy Free Baking Block or Vegan Butter; 100 ml Vegetable Oil (Sunflower, Canola, Vegetable); 200 g Brown Sugar; 2 tsp Vanilla Extract; 1.5 tsp Instant Coffee or Espresso Powder; 300 ml Dairy Free, Milk Alternative; 4 tbsp Whiskey; 2 tbsp Cocoa Powder; 100 g Plain Flour; 275 g Self Raising Flour; Salt; 2 tbsp Ground Chia Seeds (or flax seeds); 3 tbsp Dairy Free, Milk Alternative; 2 tbsp whiskey; 1 tsp Vanilla Extract; 1 tsp Instant Coffee or Espresso Powder; 3 tbsp Cocoa Powder; 50 g Dairy Free White Chocolate; 100 g Dairy Free Baking Block or Vegan Butter; 350 g Icing Sugar; 750 g Lilac Fondant (250g Purple + 500g White Kneaded Together); Peach Roses & Peacock Feathers (see Recipe Notes for instructions); Edible Glue

Vegan Baileys Birthday Cake Filled with Creamy Dairyfree White Chocolate, Coffee Buttercream

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This Vegan Baileys Birthday Cake is infused with the flavours of the famous liqueur but without any of the dairy. The sponge is delicately flavoured with whiskey, cocoa and vanilla which compliments perfectly the dairyfree white chocolate, coffee buttercream! With a subtle whiskey hit, this is the perfect cake for any lover of Baileys but definitely not one for the children! The cake was decorated to order with a lilac fondant, peach roses and handmade swirly Peacock Feathers for a special birthday!

Apparently, February is a very popular month for birthday’s, most of them seem to be within the same week. Actually a lot of them are on the same day! You may have seen Elodie’s Sleeping Beauty Cake for her 4th Birthday last week but she actually shares her birthday with 3 people on Hubby’s side of the family. Her Nanny, Great Nanny & a Cousin’s little boy all have the same birthday as The Ginger Peachick!

The roses are really easy to make. The peach fondant is equal quantities of yellow and pink fondant kneaded together. There are loads of ways of doing it but this video by The Cherished Cake shows one of the easiest! The Peacock feathers are made by kneading green and blue fondant together until they are swirled together. Cut out a petal or oval shape, then layered with a small oval of green fondant, tiny ball of blue and finally a silver dragee. I found the gorgeous ribbon on Etsy, it was just under £2 and did wrap around the cake and then some!

The lilac fondant is purple and white fondant kneaded together in a ratio of 2:1. To cover this 20cm cake which is around 6cm in height took 750g of fondant (250g purple & 500g white) I was really pleased with the overall look of this cake and I am reliably informed that it tasted pretty good too! Having never drank Baileys due to the large quantities of cream Hubby was in charge of taste testing to make sure the flavour was as close as possible – I suspect the number of spoonfuls needed to check this was probably not as many as he had!!

The buttercream in this cake is made with Tesco Freefrom White Chocolate Buttons. These do contain Soy Lecithin which the Peachicks can tolerate. If, however you need a completely soyfree recipe then simply substitute for milk chocolate and leave out the extra cocoa powder!

Vegan Baileys Birthday Cake Filled with Creamy Dairyfree White Chocolate, Coffee Buttercream

Recipe for Vegan Baileys Birthday Cake: