Hands On!

Egg-free Dairy-Free Cake

If you have been diagnosed with an allergic reaction to dairy foods, but still crave for cake, make your own eggless, dairy-free cake!

That was what I did when my 9 year-old daughter was put on a food restriction therapy to help alleviate her sensitive nose. She has to stay away not only from milk and all dairy products, but also products containing chocolate, peanuts, egg white, chicken, and wheat. This means that she cannot continue to enjoy her favourite ice-cream and cake. Poor girl. 🙁

To put her out of her misery, we searched for an egg-free dairy-free recipe online and got down to action!

Ingredients
1 1/2 cups non-dairy milk (e.g., rice milk)
2 tsp apple cider vinegar
1 cup canola or olive oil
4 tsp pure vanilla extract
1/2 tsp almond extract
2 1/2 cups flour
1 1/2 cups sugar (I used less than that)
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Steps

Step 1: Preheat oven to 175 degrees Celcius. Combine milk and vinegar in bowl.

Step 2: Whisk swiftly until frothy. Allow milk to thicken for 5 to 10 minutes.

Step 3: Mix together all dry ingredients (in a separate bowl).

Step 4: Combine the rest of wet ingredients; whisk together thoroughly.

Step 5: Add the wet ingredient mixture to the dry mixture.

Step 6: Mix until just combined (Do not over mix! Over-mixing will give you a cake with a tough crumb and holes).

Step 7: Pour batter into a greased 9-inch cake pan or fill cupcake pans/ liners with them.

Step 8: Bake cake for about 40 to 45 minutes (or 20 to 25 minutes for cupcakes), until golden brown. Check for doneness by inserting a toothpick in the centre and see if it comes out clean.

Step 9: Take out the cake and cool it on a rack. Lastly, you can choose to add toppings such as icing or berries!

Happy baking with your loved ones. 🙂 Email us at mynicehome@mailbox.hdb.gov.sg to let us know if you enjoy the cake!

By Serene Fong
March 30, 2017


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