cake help!

Zoelikesjam

My neighbours little girl is going to be one in a few weeks but she is going to be without a cake as she is allergic to lactose and eggs, Ive offered to have a look for her mum but im pretty thin on the ground with ideas at them moment! Anyone got any ideas for a plain sponge without eggs, milk butter? :eek:

Penelope_Penguin

zoelikesjam wrote: »

My neighbours little girl is going to be one in a few weeks but she is going to be without a cake as she is allergic to lactose and eggs, Ive offered to have a look for her mum but im pretty thin on the ground with ideas at them moment! Anyone got any ideas for a plain sponge without eggs, milk butter? :eek:

Not a plain sponge, but Amazing cake is sugar, egg and fat free

Penny. x

Zoelikesjam

fankyou pen pen, your a super star xxxx shall get the bits and give it a trial run x

Zoelikesjam

pen pen its no good.... the kids cant have it cause its got nuts in and a few of them cant have raisins/currents
could this be any more difficult?!!!

elfen

I'm allergic to lactose and gluten, so I have to make my own cakes. If you can find an egg substitute then I do have a recipe for fruit cake which I make and it goes down well. (is basically the same recipe but use gluten free flour, and can use soya spread - is one sold in Sainsburys and other supermarkets - is called "Pure" instead of butter and is good for mixing butter and sugar - used it today!) I always put extra fruit and nuts in my cakes (can take the nuts out and add extra fruit to it) Could also use goat's or soya milk instead of egg, but I'm not sure on amounts, maybe have about 300ml and use as much as you need?

ETA: just read your reply, and you could change the fruit/nuts for banana and make it a banana cake? 8oz brown sugar, 8oz Pure, 8oz gluten free flour (8oz - 225gm) up to half a pint of soya/goats milk to bind..maybe two bananas mashed up and added?

trying_2_b_good

Another one - although not sure if the fruit element would put a one year old off?!

Ingredients

350g/12oz self-raising flour
225g/8oz margarine
175g/6oz caster sugar
125g/4oz sultanas
2 tsp powdered cinnamon
2.5ml/½ tsp nutmeg or mace
450g/1lb cooking apples, peeled, cored and cut into small pieces
3 eggs, beaten lightly
pinch of salt
icing sugar
Method

1. Heat the oven to 150C/300F/Gas 2. Grease and line a 20cm/8in tin.
2. Sift the flour and salt together and rub in the margarine.
3. Sift in the sugar, sultanas and spices. Mix in the apples and then stir in the beaten eggs. Do not add any extra liquid even if the mixture seems a bit stiff. The moisture and flavour comes from the apples in the baking.
4. Bake in the oven for 1½-2 hours or until a skewer when inserted into the cake comes out clean.
5. Serve warm or cold, dusted with icing sugar.

I haven't eaten this - just did a quick search on BBC Food!

Zoelikesjam

thanks for all the help, but i honestly dont think they will eat fruit cakes, we were just after a sponge type. Im wondering if i can make a normal sponge but with an egg substitute and maybe, like you said a lactose free 'butter'?

elfen

Is called Pure, and it's 100% lactose free. Not much more expensive from normal butter stuff. Hmm, thinking on a sponge, you may be able to use a sponge recipe, but substitute the eggs for the milk and see if it binds well and tastes ok on a test cake? Use less milk, maybe half of what I said and see how it turns out?

AbFab

I make egg-free, milk-free, butter-free cakes ALL the time, as I am vegan.

I also dislike sultanas and raisins and refuse to cook with them!

This is my current favourite plain vanilla recipe - I usually make cupcakes with it but it does translate well for a normal large cake too - I made several flavours for my own wedding cake (six layers) and two layers were vanilla and I used this recipe:

12 cupcakes

Ingredients
1 cup soya milk
1 teaspoon apple cider vinegar
1 1/4 cups flour
2 tablespoons cornstarch
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup margarine or 1/3 cup canola oil
3/4 cup sugar
2 teaspoons vanilla
1/4 teaspoon almond extract or vanilla extract

Directions
1 Preheat oven to 350F and line muffin pan with paper liners.
2 Whisk the soy milk and the vinegar together and let sit a few minutes until curdled.
3 IF USING MARGARINE:
4 Sift the flour, cornstarch, baking powder, baking soda and salt into a large bowl and mix.
5 In a separate large bowl, use a handheld mixer at medium speed to cream the margarine and sugar for about 2 minutes until light and fluffy, but don't beat past 2 minutes. I actually just do this with a fork, and it comes out fine! Beat in the vanilla and other extract, if using, alternate beating in the soy milk mixture and the dry ingredients, stopping to scrape the sides of the bowl a few times.

6 IF USING OIL:
7 Beat together the soy milk mixture, oil, sugar, vanilla, and other extracts, if using, in a large bowl. Sift in the flour, cornstarch, baking powder, baking soda and salt and mix until no large lumps remain.

8 Fill cupcake liners two-thirds of the way and bake for 20 to 22 minutes til done.
Lick the bowl.
Transfer to a cooling rack and cool completely before frosting.
Eat and enjoy.

I have recipes for icing/frosting too with no dairy - let me know if you want them.

Abi x

Zoelikesjam

elfen i cant use btter, milk, eggs or anything containing lactose or egg products, no nuts and no raisins, sultanas etc!!!!

However just goggled and fonunf this so going to try it over the weekend

Ingredients

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

DirectionsPreheat oven to 180°C Oil and line a round cake tin.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

will let you all know how it turns out, but would be gratful for anymore ideas incase this one is a disaster!!!! xxxx

Zoelikesjam

Thankyou ABFAB, this is just what i was looking for so shall try it out also! I was hoping a nice vegan would come along