Dairy/egg/nut free cake recipes?

[samy23]

I have found one online, but would like to consider more for an upcoming cake I wil be making. Anyone have any recipes? Do they taste good? Must be egg free, dairy free and nut free.

Also, any ideas for how to decorate it? What could I use on top instead of regular icing sugar stuff which contains egg so I can't use that....?

[elanorh]

I just made our go-to recipe tonight (dd1 is allergic to eggs, and both girls were allergic to dairy when they were younger):

1 cup sugar
1 1/2 cup all-purpose flour
1/2 tsp salt
1/4 cup cocoa
1 tsp baking soda

1 Tbsp vinegar
1/3 cup oil
1 tsp vanilla
1 cup cold water

Mix dry ingredients first. Make a well and add the wet ingredients all at once, stir to mix and pour into ungreased cake pan (8 inch, square or round will work). Bake in preheated 350 degree oven for 35-45 minutes or until toothpick comes out clean.

(If you want a tiered cake, put parchment paper in the bottom of your pans, and they will come out easily and well; just double the recipe -- you could also make a double recipe into a 9x13 cake; this recipe makes about a dozen cupcakes, if you go that route instead).

For frosting, you can substitute palm oil shortening (which is transfat-free) for butter in your buttercream frosting recipe. Then use rice milk (or soy milk) as your 'milk/cream' in the recipe, and you're set.

[REV]

Hi! For years I have been making the following Carrot Cake for birthdays... it is incredibly moist and yummy.

1 1/2 cups all purpose flour(I use whole wheat)
1 cup sugar(I use brown)
1 tsp baking soda
1 tsp ground cinnamon
1/4 tsp salt
1 cup coarsely shredded carrots
3/4 cup water
1/3 cup oil(I use canola)
1 tsp vanilla

Heat oven to 350
Mix dry ingredients together. Add carrots and stir. Add remaining ingredients and stir to blend. Pour into 8 or 9 inch greased pan and bake 25 to 30 mins.


For the icing, I mix icing sugar, melted Earth Balance, and a little tiny bit of soy milk.

Yum!!

Rachel

[milkmamamerina]

I use all purpose flour on this one and it is awesome! I have served it to a non-allergic group with great responses.
I copied the contents of the link below it, just in case

http://www.mothering.com/discussions....php?t=1095631

I've been meaning to post this for awhile. I frequently see folks asking for a cake recipe. My sister had made me a cook book from a bunch of recipes she found online, quite a few from this forum (Auntie_Aya). I believe this recipe came from here but not sure where so don't know who to give credit to. But I make this ALL THE TIME and we eat it without frosting even, kind of like a big muffin. And I even make it with less sugar than it calls for. One reason I love it is it is simple, so it isn't like a better-than-sex cake or anything. But here it is, it seems fail proof, great texture:

1 1/2 C. rice or buckwheat (I use buckwheat, but today did a mix of each)
2 heaping Tbs cocoa (I've done this but lately do 2 tsp cinnamon)
1/4 tsp sea salt
1 tsp baking soda
1 C. sugar (I use 3/4 cup sucanat)
1/2 C. oil (yes, I use olive - it tastes fine)
1 tsp vanilla (I don't have any)
1 C. rice milk

Bake in a greased 9X9 cake pan at 350 for 40 minutes (needs the whole time).

I double it and make it in a regular sized cake pan.

:

Enjoy!
Tracy