Allergy-free Cake Recipes

Even though we are not staunch vegetarians or vegans, I have found that the vegetarian and vegan diet offers some very good alternatives for those of us who cannot consume eggs and milk. Milk is of course easy to replace, with rice milk or soy milk. The eggs on the other hand are just something else. The eggless cakes that I have tried making weren't fluffy at all. But I have in the fact that somewhere out there, there was at least one vegan baker who probably overcame all these hurdles to make some of the most delicious allergy-free cakes ever.

In my search for the perfect cake, I stumbled across these recipes. At such short notice, I can't say that I have personally tried out any of these recipes so I can't really vouch for them. But I will be referring back to these recipes many times over the next couple of weeks as the birthdays and anniversaries in my family are fast approaching. If you are looking for easy-to-make, delicious recipes, then these following recipes might be of some use to you. And, if you do use these recipes, let me know how it goes will you?

Crumble Coffee Cake

Ingredients for Topping

• 1 cup All-purpose flour, unbleached
• ¾ cup brown sugar, light or medium
• 4 tbsp melted Earth Balance
• 1 teaspoon cinnamon, ground

Ingredients for Cake

• 1 cup plain soy milk or vanilla
• 1 teaspoon apple cider vinegar
• 2¼ cups All-purpose flour, unbleached
• 1 teaspoon cinnamon, ground
• 1½ teaspoon baking soda
• 1½ teaspoon baking powder
• 1 cup brown sugar, light or medium
• ¾ cup sugar, granulated
• ½ cup canola oil
• ¼ cup applesauce, un-sweetened
• Egg substitute, mixed w/water
• 1 teaspoon vanilla

Procedure

Start by preheating the oven to about 350ºF. You will require a baking dish that is greased. For the topping: in a small mixing bowl, mix the brown sugar, flour, cinnamon and melted Earth Balance. Set the dish aside. For the cake: in a small measuring cup, mix some of the vinegar and soy milk to make a little 'buttermilk' and then set this aside. In a separate mixing bowl, mix the cinnamon, flour, baking powder and baking soda. In a large bowl, mix the oil, the sugars, the vanilla and the applesauce, beating it well. Add the egg substitute while beating on high speed and keep beating for about 20 seconds or so. Alternately, mix both the flour mixtures as well as the 'buttermilk' to the mixer and beat until it turns smooth. In a prepared pan, spread some of the batter. Sprinkle the remaining toppings evenly all over the batter. Bake in the preheated oven for over 50 minutes, or until a knife inserted comes out smoothly. Take out the cake from the oven and place it aside until it cools off. If you like, lightly dust the cake with some powdered sugar.

Raspberry Chocolate Cake

Before I continue, here is a little warning for you: this recipe is not a low-fat or fat-free one. It is however possible to make the cake a little lower in fat, but the frosting is not going to work without adding margarine. Nevertheless, I'm sure this recipe is still better than all those regular ones that are just loaded with cream, butter and eggs. Special occasions like your son's 7th birthday or your nieces 2nd wedding anniversary deserve a little bit of decadence.

And of course there is something extremely decadent about the combination of raspberries and chocolate. With raspberries dipped in a chocolate batter and a heavenly filling of raspberries and some deliciously creamy chocolate frosting, every single bite of this cake will bring to you a little decadence.

Ingredients

• 3 cups cake flour
• 1½ cups sugar
• 2 teaspoons baking soda
• 1 teaspoon salt
• ½ cup cocoa
• ¼ cup oil
• ½ cup raspberry 'all-fruit' preserves
• 1 teaspoon vanilla
• 4 oz applesauce, un-sweetened
• 2 tablespoons vinegar mixed w/2 cups water

Procedure

Start by preheating the oven to 350ºF. Flour and grease two pans. Mix the first 5 ingredients together, and then add the wet ingredients. Beat in the mixer for a minute or two until all the ingredients are blended well. Pour the mixture into the prepared pans and then bake on the middle shelf until a knife that is inserted comes out clean. Bake for about 30 minutes. Set the cake aside and allow it to cool down for about 10 minutes and then invert the dish onto wire racks, thus allowing it to completely cool off. Place one of the cakes on a serving platter and top with about ½ a cup of the raspberry fruit spread. Spread one side of the other cake with another cake frosting of your choice and then put both the sides together. Frost the whole cake with the remaining frosting.

Weren't these recipe easy to follow? You can note them down in your recipe book and try to make the cakes whenever you require. They not only taste good, but are healthy as well.