Best 2 Vanilla Sponge Cake Gluten Dairy Nut And Egg Free Recipes

If you're looking for a delicious and allergy-friendly vanilla sponge cake recipe, you've come to the right place. In this article, we'll provide you with a comprehensive guide to creating a gluten-free, dairy-free, nut-free, and egg-free vanilla sponge cake that's perfect for any occasion. Whether you have dietary restrictions or simply want to enjoy a healthier version of this classic dessert, our recipe has got you covered. With simple ingredients and easy-to-follow instructions, you'll be able to whip up a moist, fluffy, and flavorful vanilla sponge cake that everyone will love. So, get ready to embark on a gluten-free, dairy-free, nut-free, and egg-free baking adventure, and let's create a vanilla sponge cake that's not only delicious but also allergy-friendly.

Let's cook with our recipes!

VANILLA SPONGE CAKE- GLUTEN, DAIRY, NUT AND EGG FREE

Vanilla Sponge Cake- Gluten, Dairy, Nut and Egg Free image

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

Ingredients

1 1/2 cups plain flour (use a typical blended general purpose gluten-free plain flour mix -as stated in the intro)
1 cup sugar
1/3 cup oil (I use vegetable oil)
1 cup water
1 teaspoon gluten free baking powder
1 teaspoon gluten-free bicarbonate of soda
1 teaspoon vanilla
1 tablespoon vinegar or 1 tablespoon orange juice

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-FREE DAIRY-FREE NUT-FREE CAKE

Egg-Free Dairy-Free Nut-Free Cake image

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

Ingredients

1 ½ cups all-purpose flour
½ teaspoon salt
1 cup white sugar
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
5 tablespoons vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water
½ cup semi-sweet chocolate chips

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

Tips for Baking a Perfect Gluten-Free, Dairy-Free, Nut-Free, and Egg-Free Vanilla Sponge Cake:

Use a good quality gluten-free flour blend. Not all gluten-free flours are created equal. Look for a blend that is finely milled and contains a variety of different flours, such as rice flour, potato flour, and tapioca flour.
Make sure your baking powder and baking soda are fresh. Old baking powder and baking soda can cause your cake to be flat and dense.
Cream the butter and sugar together until light and fluffy. This will help to incorporate air into the batter, which will make your cake light and airy.
Add the dry ingredients to the wet ingredients gradually, mixing until just combined. Overmixing can cause your cake to be tough.
Bake the cake in a preheated oven. This will help to ensure that the cake bakes evenly.
Do not overbake the cake. A toothpick inserted into the center of the cake should come out clean, with just a few moist crumbs attached.
Let the cake cool completely before frosting or decorating. This will help to prevent the frosting from melting and the cake from crumbling.

Conclusion:

This gluten-free, dairy-free, nut-free, and egg-free vanilla sponge cake is a delicious and versatile cake that can be enjoyed by people with a variety of dietary restrictions. With its light and fluffy texture and mild flavor, this cake is perfect for any occasion. Whether you are celebrating a birthday, anniversary, or just a special day, this cake is sure to be a hit. So next time you are looking for a delicious and allergy-friendly cake, give this recipe a try. You won't be disappointed!