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Birthday Cake

Cakes have been the most difficult thing to find that are free from all the little ones allergies. In fact I have only ever seen one and that is often not in stock! Often they will be free from a good amount of things but they will often have at least one of the allergens in the most common being egg, soya and dairy.

Making a cake that was dairy free was easy, it was the eggs that were the challenge but I think I have achieved this rather well. This is a vanilla sponge and it tastes great, just like other cakes!

For suggestions on which dairy free butter to use see my blog post on the subject.

Equipment

  • mixing bowl
  • whisk
  • 2 8-inch cake tins
Cooking Method
Courses ,
Difficulty Beginner
Time
Prep Time: 15 mins Cook Time: 35 mins Total Time: 50 mins
Cooking Temp 170  °C
Servings 12
Description

Perfect cake to decorate for birthdays and other special occasions.

Ingredients
  • 3 cup self-raising flour
  • 2 cup caster sugar
  • 3/4 cup sunflower oil
  • 2 cup oat milk
  • 2 tsp apple cider vinegar
  • 2 tbsp oat yoghurt
  • 1 tsp baking powder
  • 1 tsp bicarbonate soda
  • 2 tsp vanilla extract
Instructions

  1. Pour the oat milk into a small bowl and stir in the apple cider vinegar. Leave this to rest for 5 minutes.

  2. Preheat oven to 170

    In a large mixing bowl whisk the sugar, oil, oat yoghurt and vanilla extract making sure to leave no lumps.

  3. Pour in the oat milk mixture and mix.

  4. Slowly sift the flour,  baking powder and bicarbonate of soda into the bowl in stages, whisking it into the mixture as you go. Make sure you have a smooth, lump free batter.

  5. Grease/ Line the cake tins with baking paper. Pour the cake mixture evenly between the two cake tins.
  6. Bake in the oven for 30-45 minutes until golden. Leave to cool then decorate however you wish.
Keywords: cake, dairy free, egg free, birthday cake, vegan, vanilla sponge
Read it online: https://myallergybabies.com/recipe/birthday-cake/
Whitney Morris

My children have multiple allergies from babies. There was a long list of things they couldn't eat with out being really poorly. I started by adapting known recipes, which lead to me experimenting and designing my own new ones! Now I share what I learned along the way in hopes of helping other families like us.