Patty Cakes Egg Dairy Gluten Nut And Soy Free Recipes

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

PATTY CAKES - EGG, DAIRY, GLUTEN, NUT AND SOY FREE

Patty Cakes - Egg, Dairy, Gluten, Nut and Soy Free image

Posted in response to recipes wanted for allergy sufferers. As with all allergies or food intolerances be sure to read all packaging to ensure ingredients used are suitable. If you can have dairy use a suitable margarine or butter These cakes are suitable to be frozen. Decorate as desired

Provided by Jubes

Categories Dessert

Time 40m

Yield 24 cakes, 24 serving(s)

Number Of Ingredients 8

Ingredients

125 g dairy-free margarine (4.5 oz)
125 g caster sugar, also known as superfine sugar (4.5oz)
2 eggs, can use equivelant egg replacer (I would use double the powder suggested on the box to replace two eggs)
150 g gluten-free self-raising flour (soy-free if needed, 1 cup)
90 g rice flour, use a finely ground flour (1/2 cup)
3 teaspoons gluten free baking powder (there is a recipe here on zaar if you cannot buy one)
125 ml rice milk, can use soy milk if tolerable (1/2 cup)
icing sugar, -for dusting (confectioners sugar)

Steps:

Preheat oven to 180°C ( 350°F )
Line 12 hole muffin trays or patty pans with paper cases.
Beat the margarine and sugar together using an electric mixer until light and fluffy. Add the eggs or the eg replacer. Beat well.
Sift the dry ingredients into a seerate large bowl. Fold the dry ingredients into the margarine alternately with the rice or soy milk.
Spoon the mixture evenly into the patty cases and bake for 15-20 minutes, or until just cooked. Allow to cool in trays 10 minutes before moving to a wire rack to cool.
Dust with the icing sugar or ice with a suitable icing or frosting.

Nutrition Facts : Calories 42.6, Fat 0.5, SaturatedFat 0.1, Cholesterol 17.6, Sodium 7.7, Carbohydrate 8.8, Fiber 0.1, Sugar 5.2, Protein 0.8

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

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