Best Patty Cakes Egg Dairy Gluten Nut And Soy Free Recipes
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
PATTY CAKES - EGG, DAIRY, GLUTEN, NUT AND SOY FREE
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
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
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