Friday, 14 December 2012

How To Make an Egg Free Cake

Something that seemed so daunting to me a few years ago is now so simple!

When I first met Tom I found out he was allergic to eggs. Then I found out because of this he had NEVER had a birthday cake. Challenge accepted.

I didn't want to go down the route of using egg replacers because that's cheating! So I started to look online and found the wonderfully clever world of vegan baking. And so the experiementing began!

4 years later after many trials and errors I seem to have the whole egg free baking thing down pat.

This years request was a white chocolate cake so I used my basic vanilla cake recipe and then did a white chocolate icing and filling.

Basic Vanilla Egg Free Cake
Extra points if you use organic ingredients!

  • 1 1/2 cups spelt flour or gluten free flour 
  • 1 cup coconut sugar 
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/3 cup melted coconut oil
  • 1 cup water
  • 1 tbsp apple cider vinegar
  • 1 tsp vanilla extract

  • Preheat oven to 180C and oil a 8 or 9 inch pan. 
  • Mix together all the dry ingredients in a bowl. 
  • In a separate small bowl mix together all the wet ingredients.
  • Make a well in the middle of the dry mixture and pour in the wet mixture. 
  • Mix together with a wooden spoon until combined.
  • Pour cake mix into the cake pan and place in the oven to cook for 25-30 minutes. Exactly 30 minutes works for me. 
  • Test the centre with a fork and if it comes out clean you are good to go!

    Repeat the recipe above if you would like to make a sandwich cake with two layers. 


White chocolate filling and icing:

For the creamy filling I melted 300g of organic white chocolate and then blended it with 300g of firm silken tofu in a food processor. Add a teaspoon of vanilla extract and place the mixture in the freezer for 10-15 minutes to firm. Spread on top of the first layer and sandwich the other layer on top. It may run off the sides but it should stop and set.

For the white chocolate icing I broke up 150g of organic white chocolate and placed in a mixing bowl. Then gently bring 75ml of organic double cream to the boil in a saucepan. Once it is boiling take off the stove and pour over the white chocolate. Mix together until all of the chocolate has melted. Place in the fridge for 5 minutes to set. Stir before spreading over the top of the cake. Sprinkle with some grated white chocolate, you can just pinch a bit from the chocolate before melting!

Just had to share one more pic. How cool is this?! Decorated by my talented Mum, apparently this is nothing on what she can do now!

 Happy egg free baking!

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