Best 3 Egg Free Dairy Free Nut Free Cake Recipes
With the growing prevalence of food allergies and sensitivities, finding a delicious egg-free, dairy-free, and nut-free cake recipe can be a challenge. Whether you have dietary restrictions or simply want to explore new baking options, this article aims to guide you through the world of allergen-friendly cakes. We will provide you with tips, tricks, and a selection of delectable recipes that cater to these specific dietary needs. From classic vanilla to decadent chocolate, moist carrot to fruity lemon, we have gathered a diverse range of recipes that are sure to satisfy your sweet cravings without compromising taste or texture.
Let's cook with our recipes!
EGG-FREE DAIRY-FREE NUT-FREE CAKE
This chocolate cake is so good, you'll never miss the dairy products! Check at your health food store for tofu or nondairy chocolate chips.
Provided by Bridget Brooke-meer
Categories Desserts Cakes Chocolate Cake Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
- In a large bowl, combine flour, salt, sugar, cocoa powder, and baking soda. Mix well with a fork, then stir in oil, vinegar, and vanilla extract. When dry ingredients are thoroughly moistened, pour in cold water and stir until batter is smooth. Stir in chocolate chips and pour batter into prepared pan.
- Bake in preheated oven for 30 to 35 minutes, until a toothpick inserted in center comes out clean. Cool on a rack.
Nutrition Facts : Calories 318.9 calories, Carbohydrate 51.2 g, Fat 12.2 g, Fiber 2.3 g, Protein 3.7 g, SaturatedFat 3.3 g, Sodium 303.7 mg, Sugar 31.2 g
VANILLA SPONGE CAKE- GLUTEN, DAIRY, NUT AND EGG FREE
Posting this cake for those who are looking for a cake that is gluten, dairy, egg and nut free. For allergies or food intolerances be sure to read all product labelling and be sure to buy flours that are suitable. This recipe uses a ready mixed gluten-free flour blend that has added gums for baking qualities. If you use a blend that does not have any added gums or gluten-free stabiliser then add in one teaspoon of xantahan or guar gum with the flour. I use ORGRAN brand flour and this is from one of their magazines. Orgran is gluten, dairy, nut, egg free and is vegan diet suitable. As stated - use a general purpose BLENDED gluten-free flour blend for this recipe---this recipe has not been developed for use with coconut flour or almond meal.
Provided by Jubes
Categories Dessert
Time 1h20m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180°C Oil and line a round cake tin. (I use 20cm/8inch pan- but smaller or larger will just vary the height of the cake).
- Mix the dry ingredients together in a large bowl. Use an egg whisk to aerate- their is no need to sift the dry ingredients.
- Using a mixing jug, beat the oil, vinegar, vanilla and water together. Mix well.
- Make a well in the flour mix and add the wet mix. Beat this together slowly and when mixed through beat with a wooden spoon for a couple of minutes.
- Pour the mixture into the prepared tin.The mixture should be the consistency of a thick batter. Cook 45-60 minutes.
- When cooked, remove the cake from the oven and allow the cake to cool in the tin for 5-10 minutes before turning out to cool.
- Decorate as desired.
Nutrition Facts : Calories 211.3, Fat 7.4, SaturatedFat 1, Sodium 1.4, Carbohydrate 34.4, Fiber 0.5, Sugar 20.1, Protein 1.9
EGG DAIRY NUT FREE CARROT CAKE
This is delish! Now I just need to work out how to make it gluten free and I have one wonderful anti alergy cake! This is a mixture of different egg free recipies I have tried. Although we are not allergic to diary - i find this works best with water... however - there is no stopping me topping this with a cream cheese icing! To keep it diary free I simply spread some apricot jam on the top for a glaze I often sub the carrot with zucchini and the sultana's with diced dried apricots
Provided by happygurl06
Categories Dessert
Time 45m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 11
Steps:
- Add the ingredients into a mixing bowl in the same order as listed.
- Mix with a wooden spoon for 1 - 2 minutes.
- Pour into a small round or loaf tin (use non stick tin and cooking spray).
- Bake at 180 degrees C for 40 mins or until a skewrer comes out clean.
- Make fine cup cakes - reduce cooking time to 15-20 minutes.
Tips:
- For a fluffy and moist cake, use a combination of all-purpose flour and cornstarch.
- To achieve a fine crumb, cream the butter and sugar together until light and airy.
- Gradually add the eggs, one at a time, beating well after each addition.
- Be careful not to overmix the batter, as this can result in a tough cake.
- Bake the cake in a preheated oven at the correct temperature and for the specified amount of time.
- Allow the cake to cool completely before frosting or decorating.
- For a richer flavor, use dark chocolate instead of semisweet chocolate.
- Add a teaspoon of instant coffee powder to the batter for a chocolate cake with a deeper flavor.
- For a fun twist, try adding chopped nuts, dried fruits, or chocolate chips to the batter.
- Decorate the cake with fresh berries, whipped cream, or a simple glaze for a special touch.
Conclusion:
With careful preparation and attention to detail, it is possible to create delicious and satisfying cakes that are free from eggs, dairy, and nuts. These recipes provide a range of options, from classic chocolate cake to moist carrot cake, ensuring that everyone can enjoy a sweet treat regardless of their dietary restrictions. Whether you are baking for a special occasion or simply want to indulge in a homemade dessert, these egg-free, dairy-free, and nut-free cakes are sure to satisfy your cravings.
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