Allergen-Free Sponge Cake Recipes

Food allergies or intolerances can can cause problems when baking, especially for kids’ birthdays or family celebrations

These recipes may provide the solution and can be used for cake bars, fairy cakes, birthday cakes, hot desserts etc. Add your own twist with different flavouring, toppings and fillings

Allergen-Free Vanilla Sponge

Ingredients:

• 3 1/2 cups gluten-free flour
• 2 cups granulated sugar
• 2 teaspoons baking soda
• 1 teaspoon salt
• 2 cups non-dairy milk
• 4 teaspoons pure vanilla extract
• 2/3 cup canola, rapeseed or vegetable oil
• 2 tablespoons white vinegar

Method:

• Preheat oven to 175’C/350’F
• Lightly oil 2 cake tins
• Mix the flour, sugar, soda and salt
• Lightly stir in the milk, vanilla, oil and vinegar
• Split between the two tins
• Bake for 20-25 minutes, until a skewer or toothpick inserted in the middle comes out clean
• Leave to cool in the tins for 10 minutes before turning out onto wire racks

Allergen-Free Chocolate Sponge

Ingredients:

• 3 cups gluten-free flour
• 2 cups sugar
• 10 tablespoons unsweetened cocoa powder
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 cups cold water
• 3/4 cup vegetable oil
• 2 tablespoons white vinegar
• 1 teaspoon pure vanilla extract

Method:

• Preheat oven to 175’C/350’F
• In a bowl mix the flour, sugar, cocoa, baking soda, and salt
• Add the water, oil, white vinegar, and vanilla extract. Stir to mix well
• Pour into a baking tin, muffin cases etc
• Bake until a skewer or toothpick inserted in the middle comes out clean
• Serve or decorate as required

Allergen-Free Cake Frosting

Ingredients:

• 5 tablespoons vegan spread
• 1 teaspoon pure vanilla extract
• 4 cups icing/powdered sugar
• 3 tablespoons non-dairy milk

Method:

• Whisk the buttery spread until light and fluffy
• Stir in the vanilla extract
• Add the sugar and milk a little at a time, and mix until soft and creamy (add more sugar if too runny)
• Use between layers of a sponge cake with fruit or jam, spread/pipe over the top, or use to decorate fairy cakes. Multiply the quantities as required

Nut-Free Marzipan Substitute

Ingredients:

• 200g (7oz) fine semolina or cornmeal
• 200g icing/powdered sugar
• 150g (5oz) vegan spread
• 2 tsp pure vanilla extract

Method:

• Mix all the ingredients together and blend well, add extra sugar if necessary
• Squeeze together as much as possible
• Leave in the fridge for half an hour
• Roll out to cover a cake, make eggs/chicks/flowers, or whatever else you would use marzipan for

Happy baking!

Do you have any allergen-free recipes you’d like to share? https://www.facebook.com/groups/cookingonabudgetofficial