A plea for cake recipes

[Nomoocluck]

DS has a birthday coming up and I am planning to bake his birthday cake then decorate it with vegan buttercream and fondant. Does anyone know of a good egg and dairy free cake recipe that will be suitable for icing? Or a good vegan buttercream recipe for that matter.

I have The PPK cupcake book but found that the cakes get a bit dry after the first day and would ideally like a sturdy cake that stays moist as am planning to bake and ice it a day or two before.

Am fairly new to the world of vegan baking and allergies so lots of to anyone who can help.

Hello
I came across this from a link on another MN thread and this cake looks yummy!
I'm not sure if it'll be any use to you but it looks nice and moist!

carrot cake recipe

Hi,
I've got loads on my blog (my dds are dairy/egg/nut/sesame allergic) but can't write it here as it's not a mumsnet blog. If you want the address I can PM you!

Thank you mumat39 I think I will give that a test run, if it's not suitable, I guess I'll just have to put up with eating the whole thing myself in disappointment.

Would love a pm please mamado! Am very excited to see what's on your blog!

Ooh try this blog, its fab! Going by above I might PM it to you actually...

We use Pure sunflower and icing sugar for butter cream, it works very well and have never had anyone make comment on whether it is real butter or not. I use a normal sponge recipe using pure and 1oz of silken tofu for each egg the recipe calls for. So 4 oz silken tofu, 8oz Pure, 8oz flour and 8 Oz caster sugar. Beat the butter sugar and tofu together until smooth then mix in the flour and bake in 2 8in round tins.

this is my failsafe recipe

this works well with egg replacer and soya yoghurt. but don't make the buttercream from this recipe as it doesn't work with pure.

Nomoocluck - that sounds tough

I'm going to try it with wheat free flour as DD is allergic to this amongst other things. Good Luck and let us know how it turns out. I must admit it looks really good!

Trixymalixy, that chocolate cake looks so delicious! I'll try that too with the wheat free flour. I'm trying to find nut free cocoa powder at the moment but posted a separate question about this so seeing that cake has just raised the priority to super important

I posted the carrot cake recipe that mumat39 posted. Its devine!

My babys first birthday is next week and Im baking that and a vegan chocolate cake because missing out on 'normal' birthday cake means they cake two great cakes, doesnt it?

The chocolate cake comes out like an amazing moist chocolate brownie
250g plain flour
350g brown sugar
65g cocoa powder
1tsp baking powder
1tsp salt
250mls water
250mls vegetable oil
1tsp vanilla essence
180 for 25mins (I find it takes 45 mins but I guess it depends on the depth if your tin). For icing I just sling together icing sugar, water and some cocoa powder (about a tablespoon).

Ive just saved Trixys cupcake recipe, the one I posted is more if a big cake recipe. Always great to have both, Ive been wanting a smaller cupcake recile for ages!

Pig in the kitchen is a website with lots of free from recipes including great cakes, but you may need to order some of the ingredients.
Good luck and enjoy the party!

for all you lovely lovely people. mamado your blog looks amazing! As does the pig in the kitchen one. I think I will be planning the entire party menu from these blogs. So many cakes, so little time (before the party that is).

Will be trialling the carrot cake and maybe a couple more before I decide. trixy I've already tried the chocolate cake recipe from one of your previous postings actually I ate 90% of it but wanted to try something new for his birthday.

When is his birthday? Could you report back because its my babys birthday next friday, if you bake a lovely that Ive not yet tried, I'd love to know!

It's not for a couple of weeks yet sorry. Am trying to get organised because as I am sure you know, sourcing free from ingredients can be a PITA.

The other thing to try is rice krispie cakes made with marshmallows and dairy free butter. You can make it as a slab cake or cupcakes and that's always goes down well when I've don't it for DD's birthdays.

Let us know how you get on. DD's birthday is in September so I'm watching this with interest :)

~don't should be done

Ah I see.

Rice crispy cakes though, never considered those!

Another great website for food is www.theintolerantgourmet.com/

She has a new recipe book out in which she says you can use apple puree (2 rounded tbsp with 1/2 tsp of baking powder as a replacement for egg, or ground flaxseeds/linseeds (2 tbsp seeds with 1/8 tsp of baking powder blended with 3 tbsp water). Alternatively you can get egg replacement stuff commercially - I noticed some in Holland & Barrett the other day and in our local health food shop.

I find the results of egg replacer extremely variable in baking - there are a lot of recipes where direct substitution just doesn't seem to work well. I have found it most successful in moist mixes, like muffins, such as the lemon and poppyseed cupcake/muffin recipe posted here. I have had much more success with specific egg free recipes using a mix of vinegar and bicarb/baking powder.

I have found the same wicketkeeper, I have had so many disasters with egg replacer! It really is trial and error.

I have a great recipe another MNetter gave me for an egg and diary free chocolate cake, it's Mary Berry's American Chocolate Cake, I used it for DS's first birthday cake and cupcakes, it was delicious, and just made choc buttercream with my normal recipe and substituted pure for the butter and oatly for the milk. Can post of anyone wants it.

Betty Crocker readymade chocolate icing is egg and dairy free. I quite often buy it to save time and it is not as runny as buttercream made with pure.

I think the vanilla version is also egg and dairy free but haven't tried it.

If your buttercream is too runny with pure, try adding just a bit more icing sugar

Trixymalixy I have used both, the chocolate and the vanilla. Yes the vanilla is dairy free too. They do work well. But you have to be careful to choose the 'Butter cream style' icing rather than the 'Buttercream' - right next to each other on the shelf!!

or add half veg fat to the buttercream along with the Pure - it makes it firmer and is generally what vegan cooks use to pipe fancy frostings!