[eskimoo]

Hi there

Are there any knowledgeable folk out there who have a tried and tested dairy, egg and gluten free cake recipe? I've tried substituting in normal recipes with gluten free flour, egg replacer and nuttelex but they turned out either flat or a bit cornflourish...

Am hoping to make a 1st birthday cake for my little girl but its not going very well!

Thanks!

[Guest_Hoggle_*]

This is a recipe for an awesome chocolate cake we make quite often. It is just a regular recipe but then I alter it. I have made it egg free and dairy free and it is just as good (no one could tell the difference to the regular one) but have not tried gluten free.

2 cups flour
2 cups sugar
3/4 cup cocoa
2 tsp baking soda
2 eggs (I just put in 2 tsp 'No Egg')
1 tsp salt
1 cup buttermilk (which we make using 1 tablespoon vinegar topped up to one cup with rice milk, you could use any alternate milk)
1 cup vegetable oil
1 1/2 tsp vanilla
1 cup boiling water

Basically just mix it all together, and then into the oven at 150 for an hour

[eskimoo]

Thanks Hoggle Will give it a go during the week gluten free as well and see how it goes!

[SarahM72]

Have you tried some of the gluten free cake mixes available in the supermarkets? According to the instructions some of them can be made up in different ways, including as vegan (egg and dairy free).

[Guest_Buy Me A Pony !_*]

Egg replacers are the tricky one that require masking on the flavour front. Do you have a recipe? Try the Brighterlife premixes with dairy and egg replacers and you'll get a good result. We use the Brighterlife products weekly and the only time I struggle is when I also try sugar free (using xylitol) as I'm unsure how to not overbrown the stuff. Not sure if Basco also ticks the boxes but their cake mixes are delicious.

[eskimoo]

SarahM72 and BMAP - I quickly looked at the packet mixes but I didn't notice any that said they were dairy and egg free, only gluten free. I have a Basco choc cake box here but it has dairy already in it. Haven't seen the Brighterlife products but will have a good look during the week.

The recipes I made today were straight out of cookbooks, ones that I have used countless times before. The chocolate cake was really runny. It tasted ok but seemed 'stretchy' and because it was so runny, the top formed a crust. I then attempted the cupcake recipe and it left a pretty bad cornflour taste.

[JAMFC]

The Orgran products are genrally free of everything

[Guest_Hoggle_*]

There is one in the health food aisle at safeway that is pretty much everything free but it didn't taste very nice when I tried it

[winkywonkeydonke...]

woolworths has a macro brand of cake mixes that are gluten free and dairy free. I think you would need to use egg replacer. check out the ingredients . I have used the cupcake mixes several times to make a whole cake and it works very well.

[AvadaKedavra]

Why don't you try making something that isn't a cake at all? I find that once you've replaced all the allergenic things in cake... Well its just a kind of pretty poor imitation of what it used to be! I think you can replace one, maybe two of those components well, but not three!

What about a beautiful jelly 'cake' with fresh fruit juices, and maybe even chunks of fruit in it. Get a beautiful jelly mould and make a big wobbly 'cake'.

Alternatively Malaysian/Singaporean kueh lapis is a delicious 'cake' of steamed non-gluten flours and coconut milk in a multitude of colours (and you don't need to use pandan flavouring, you can just leave it out). All the flours can usually be bought at your local Asian grocery store - here's a recipe http://kokken69.blogspot.com.au/2011/08/ra...r-kueh.html?m=1

I much prefer making things that are meant to be allergen free, rather than try to replace things and end up with a poor substitute.