Allergy-free Cake Recipes

It can be noticed that the vegetarian and vegan diet offers some very good alternatives for those of those 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. Most eggless cakes aren't fluffy at all. These ingredients need to be substituted with those that people are not allergic to.

Ingredients for Topping

• 1 cup, all-purpose flour (unbleached)
• ¾ cup, brown sugar (light or medium)
• 4 tablespoons, 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 with water)
• 1 teaspoon, vanilla

Start by preheating the oven to about 350 ºF. 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.

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 with2 cups water)

Start by preheating the oven to 350 ºF. 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 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.