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 FREE DAIRY FREE MOIST CHOCOLATE CAKE
An excellent chocolate cake that is less crumbly than some egg free recipes and very moist. It also rises well and doesn't stick to the pan. Cocoa can be adjusted to taste if you like more/less chocolate flavor.
Provided by Teri AZ
Categories Dessert
Time 45m
Yield 1 13 x 9 cake, 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 and grease or spray a 13 x 9 pan with cooking spray.
- Sift together dry ingredients. Add remaining ingredients and mix until combined and smooth.
- Pour into prepared pan and bake for 35-40 minutes or until toothpick inserted in center comes out clean. Allow to cool in pan before removing. Frost if desired.
APPLE-CRANBERRY BUNDT CAKE (EGG-FREE, FAT-FREE)
This is a much healthier version of a classic bundt cake. For those with food allergies or who are looking to decrease fat/cholesterol intake, this recipe is egg-free and fat-free. This cake turns out moist with bits of apple and tart cranberry nestled within tender vanilla cake with warm autumnal spices. (Made for a dear relative, who has an egg allergy and was facing gall bladder attacks at the time this recipe was created).
Provided by MarthaStewartWanabe
Categories Dessert
Time 45m
Yield 10-12 serving(s)
Number Of Ingredients 21
Steps:
- Cake:.
- Preheat oven to 350°F.
- Prepare a 10-cup bundt pan by spraying with fat-free cooking spray and lightly dusting with flour.
- In a large bowl, stir together sugar and applesauce. Into a small bowl, wisk together cornstarch and warm water (the mixture will be quite dense but smooth). Add cornstarch mixture to applesauce mixture and whisk until combined. Then whisk in non-fat milk and vanilla.
- Combine dry ingredients in a separate bowl and whisk together well. Slowly add into wet mixture, whisking until thoroughly combined.
- Fold apples and cranberries into the batter.
- Spoon batter evenly into bundt pan, being careful not to brush off too much of the flour dusting.
- Bake for 40-45 minutes or until a cake tester inserted into cake comes out clean.
- Cool on a wire rack for 30 minutes and turn out onto a cake pedestal or plate.
- Glaze:.
- Place powdered sugar and cinnamon in a small bowl. Add vanilla and stir in milk one tablespoon at a time until smooth. If a thinner or thicker consistency is desired, add less or more milk as you wish.
- Spoon evenly over cake.
- Garnish:.
- If desired, place cranberries into the center of the cake and around the base of the cake plate mostly for festive presentation.
Nutrition Facts : Calories 270.2, Fat 1.4, SaturatedFat 0.7, Cholesterol 3.8, Sodium 240.8, Carbohydrate 61.4, Fiber 2, Sugar 33.7, Protein 3.6
EGG-FREE APPLE CAKE
"This originated during the Depression when staples were scarce, but I made a few changes to make it healthier and add zip. Everyone who eats it requests the recipe. It's great for cold weather and travels well." Christine Holmes - Mineral, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 16 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan, bring the first eight ingredients to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Remove from the heat; cool to room temperature., In a large bowl, combine flour and baking soda; fold in the apple mixture. Transfer to a 10-in. fluted tube pan coated with cooking spray. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 286 calories, Fat 5g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 508mg sodium, Carbohydrate 60g carbohydrate (39g sugars, Fiber 2g fiber), Protein 3g protein.
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.
BLUEBERRY LEMON BUNDT CAKE (EGG-FREE)
I modified my Recipe #274969 to create a more summery version involving blueberries and lemon. The original recipe is my brother-in-law's favorite dessert, which I created especially for him to accommodate his egg allergy. Instead of eggs for binding, I use a cornstarch/water mixture. The cake turns out moist and does not crumble.
Provided by MarthaStewartWanabe
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Cake:
- Preheat oven to 350°F
- Prepare a 10-cup bundt pan by spraying with cooking oil and lightly dusting with flour.
- Cream sugar and butter. Wisk together cornstarch and water mixture and cream into sugar/butter mixture. Stir in milk and lemon extract/juice.
- Combine dry ingredients in a separate bowl and slowly add into wet mixture, stirring until thoroughly combined.
- Fold blueberries into the batter.
- Spoon batter evenly into bundt pan, being careful not to brush off too much of the flour dusting.
- Bake for 45 minutes or until a cake tester inserted into cake comes out clean.
- Cool on a wire rack for 30 minutes and turn out onto a cake pedistal or plate.
- Glaze:.
- Place powdered sugar in a small bowl.
- Stir in lemon juice one tablespoon at a time until preferred glaze texture is obtained.
- Spoon evenly over warm cake.
- Garnish:
- I sprinkled lemon zest evenly over the freshly-glazed cake.
- I also placed blueberries into the center of the cake and around the base of the cake plate for an eye-catching presentation.
SUGAR FREE, EGG FREE AND FAT FREE CHOCOLATE MUG CAKE
I came up with this recipe as an emergency chocolate treat while on a diet. It's very moist and yummy for a low calorie recipe and takes 4 minutes to make!
Provided by emg.rev
Categories Dessert
Time 4m
Yield 1 cake, 1 serving(s)
Number Of Ingredients 5
Steps:
- Mix all ingredients together in a large mug.
- Microwave for 3 minutes.
- Enjoy!
EGG-FREE MILK-FREE CHOCOLATE CAKE
Make and share this Egg-free Milk-free Chocolate Cake recipe from Food.com.
Provided by Lennie
Categories Dessert
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350F degrees.
- Prepare an 8-inch-square cake pan by spraying with non-stick spray like Pam, or greasing.
- Set aside.
- In a large mixing bowl, combine all dry ingredients and mix thoroughly.
- Add all liquid ingredients and combine with whisk just until blended.
- Pour into prepared pan and bake for 30 minutes or until tester comes out clean.
- Serve with Fluffy Frosting (recipe #12586 posted separately) or your favourite cake icing.
- Note: to make a layer cake, you'll need to double this recipe and bake in two pans.
Nutrition Facts : Calories 324.7, Fat 12.6, SaturatedFat 0.9, Sodium 466.2, Carbohydrate 51, Fiber 1.1, Sugar 33.4, Protein 2.6
BASIC CAKE OR MUFFIN MIX - WHEAT AND EGG FREE
I wrote this recipe many years ago as it was quick and anything could be added to vary the flavour, I have now changed it to a Wheat Gluten and Egg Free recipe, as I can no longer eat wheat. The mix freezes well. Either make Muffins or a larger cake in a 1 lb loaf tin. Add chopped apples, sultanas, choolate chips, dried apricots, other soft fruits, chopped nuts, the list is endless!
Provided by Ladyme
Categories Egg Free
Time 40m
Yield 12 muffuns, 12 serving(s)
Number Of Ingredients 8
Steps:
- Rub the dry ingredients in with the butter.
- Add the wet ingredients, adding a little milk at a time to get a soft dropping consistancy.
- Beat the mixture well to combine.
- Add paper liners to the muffin tin and fill with the mixture.
- Sprinkle a little sugar on the tops of the muffins.
- Bake at about 190 degrees Celsius for about 20 - 25 minutes for muffins and about 50 minutes for a loaf tin.
- Makes about 12 muffins.
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
Provided by @MakeItYours
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.
DAIRY FREE, EGG FREE CHOCOLATE CAKE
Surprisingly very good and very easy! It takes just minutes to whip up in the pan. It also takes minutes to disappear!
Provided by Elisa 4
Categories Dessert
Time 24m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°.
- Mix flour, sugar, cocoa, baking soda and salt with fork in an ungreased square pan. (Add the coffee powder here if you've opted for that flavor.).
- Mix in remaining ingredients. Bake 20-25 minutes (but I don't mind it if it's still a bit moist in the middle).
- Either top with powdered sugar for a snacking cake or melt bittersweet chocolate with a bit of honey to make a fancy glaze.
Nutrition Facts : Calories 443.9, Fat 19.2, SaturatedFat 2.4, Sodium 615.6, Carbohydrate 63.9, Fiber 2.3, Sugar 33.4, Protein 4.9
VANILLA SPONGE CAKE(EGG-FREE ,DAIRY AND NUT
Looking for cake that doesnt use eggs. Quick cake for fresh fruits and sugar-free frosting.
Provided by Melissa Anderson
Categories Cakes
Time 1h45m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350F and 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.
- 2. Using small bowl 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 spoon for a couple of minutes.
- 3. Pour the mixture into the prepared round cake tin. The mixure should be the consistency of a thick batter. Cook for 45-60 minutes. When cooked, roove the cake form the oven and allow the cake to cool in the round cake tin for 5-10 minutes before turing out to cool.
- 4. Then fresh or frozen fruit mashed with potato masher add Splenda or sugar. Top with Cool whip. Or sugar-free frosting on the cake.
EGG-FREE TRIPLE LAYER COCONUT CAKE
This is a cool, refreshing refrigerated layer cake with intense coconut flavor. Using coconut milk in the cake batter gives the cake a moist texture, makes up for the lack of eggs and gives the cake a light coconut flavor. I have had success with this egg replacer mixture in other baking recipes. It is the equivalent of using two large eggs. The icing is creamy and delicious with flakes of coconut throughout and sprinkled atop the iced cake. Please note that in order for the icing to adhere properly to the cake, the cake itself MUST be completely cooled.
Provided by MarthaStewartWanabe
Categories Dessert
Time 8h35m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 14
Steps:
- Prepare icing eight hours before baking cake to allow enough time for it to set/chill. In a medium mixing bowl, whisk together Cool Whip, sour cream and sugar. Fold in 1 cup coconut. Chill for at least 8 hours.
- Preheat oven to 350°F
- Grease and generously flour three 9" cake pans.
- In a small bowl, whisk together 3 tbs. water, 3 tbs. oil and 2 teaspoons baking powder. Set aside.
- In a large bowl, combine all other ingredients and then add egg replacer mixture.
- With an electric mixer, beat on medium speed until smooth. Pour batter evenly into cake pans.
- Bake for 30-35 minutes or until a toothpick inserted into the center of each cake comes out clean.
- Cool cakes on a wire rack for 1 to 2 hours or until completely cooled. Carefully turn cakes out of pan.
- Apply icing between each layer and on the top and sides of cake. (Note: Cakes must be completely cool. Otherwise, the icing will not adhere and will melt down the sides of the cake.).
- Sprinkle top and sides generously with remaining coconut.
- Refrigerate until ready to serve. Store left overs in refrigerator.
Nutrition Facts : Calories 722.9, Fat 36.7, SaturatedFat 27.8, Cholesterol 10.1, Sodium 446.2, Carbohydrate 96.2, Fiber 4.7, Sugar 61.9, Protein 7.1
EASY PEASY EASTER CAKE (EGG AND MILK FREE!)
My mom's old recipe, slightly modified. If you like, you can make an adorable Easter bunny with two types of cake; vanilla body, chocolate ears, and coconut fur. Yum yum!
Provided by amber52
Categories Desserts Cakes Sheet Cake Recipes
Time 1h25m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease and flour an 9x9-inch cake pan.
- Whisk together cake flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Make a well in the middle of the dry ingredients
- Whisk water, vegetable oil, vinegar, and vanilla extract in a separate bowl until thoroughly combined; pour the wet ingredients into the well in flour mixture.
- Stir until batter is smooth. Pour into prepared cake pan.
- Bake in preheated oven until cake springs back when lightly touched and a toothpick inserted into the center comes out clean, about 45 minutes.
- Cool in pan on wire rack for 15 minutes before removing cake to finish cooling on rack.
Nutrition Facts : Calories 275.7 calories, Carbohydrate 47.2 g, Fat 9 g, Fiber 1.1 g, Protein 2.6 g, SaturatedFat 1.5 g, Sodium 310.9 mg, Sugar 25.2 g
MOIST WHITE CAKE (EGG FREE)
This is a cake that was originally for people with food allergies, I don't have any of those. I make it because it's delicious!
Provided by Teresacooks
Categories Dessert
Time 1h5m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease and flour two cake pans (I usually use 9" round). Mix together 3 T. water, 3 T. oil, 2 teaspoons baking powder. In a large bowl, combine all ingredients. Using an electric mixer, beat until well mixed, approximately 4 minutes. Pour batter into cake pans. Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks.
- Frost when completely cooled.
- Note: Baking powder is intentionally listed twice in this recipe. The combination of 3 T. water, 3 T. oil, 2 teaspoons baking powder; mixed together is the substitution for 2 eggs.
Nutrition Facts : Calories 517.1, Fat 18.3, SaturatedFat 4, Sodium 496.9, Carbohydrate 84.5, Fiber 0.9, Sugar 44, Protein 4.2
DAIRY FREE, EGG FREE CHOCOLATE CAKE
Steps:
- 1. Heat oven to 350. 2. Mix flour, sugar, cocoa, baking soda and salt with fork in an ungreased square pan. 3. Mix in remaining ingredients. Bake 20-25 minutes 4. Either top with powdered sugar for a snacking cake or melt bittersweet chocolate with a bit of honey to make a fancy glaze.
EGG-FREE CHOCOLATE CARAMEL CAKE
Chocolaty cake only gets better when topped with caramel frosting. Kids and adults alike will devour this and never miss the eggs. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 20 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, beat the first six ingredients until well blended. Combine the flour, cocoa, baking soda and salt; gradually beat into sugar mixture until blended., Pour into a 13x9-in. baking pan coated with cooking spray. Bake at 350° for 28-32 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack., For frosting, in a small bowl, combine the confectioners' sugar, caramel topping, butter, vanilla and enough milk to achieve a spreading consistency. Frost cake. Store in the refrigerator.
Nutrition Facts : Calories 259 calories, Fat 6g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 277mg sodium, Carbohydrate 50g carbohydrate (31g sugars, Fiber 1g fiber), Protein 2g protein.
PUMPKIN SPICE CAKE (DAIRY- AND EGG-FREE)
This is based on the ubiquitous "Vegan Chocolate Cake." I've made some alterations so that a) it's not quite as sweet and b) it is more like a spice cake consistency.
Provided by cathianne
Categories Dessert
Time 40m
Yield 1 cake, 8 serving(s)
Number Of Ingredients 12
Steps:
- Combine all ingredients in a bowl in the order listed up to the pumpkin puree. Add the rice milk, stirring slowly. Add more or less depending on desired consistency.
- Pour batter into a greased 8 X 8 baking pan. The batter may be thick and you may need to gently shimmy the pan in order to have it spread out entirely.
- Bake in an oven pre-heated to 350F degrees for 30 minutes. You may want to check it at 25 minutes if you a) used a different sized pan or b) made the batter slightly thinner.
EGG-FREE NO-BAKE PINEAPPLE CHEESE CAKE
This is egg-free, very easy and delicious. If you have an allergy to Egg, this is a wonderful substitute for the Real Deal. Even the boxed no-bake Cheese Cake has egg!
Provided by Mamas Slop
Categories Cheesecake
Time 40m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 5
Steps:
- Drain the pineapple squeeze the excess juice off and let it drain.
- cream the cream cheese in a mixing bowl,
- then mix in the CoolWhip , Pineapple and sugar.
- when well mixed pour into the Grahm Cracker Crust.
- put in the refrigerator to chill. Total time to mix is 10 miniute and chill varies depending on how cold your fridge is, 30 minute.
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