Cake Recipe Needed!

[NotQuiteCockney]

I want to make a cake for company. One of the guests can't have wheat. So I'm thinking about making a polenta cake, but all the recipes I can find involve butter. She can't have dairy! I'd rather not use marg (oh, and anyway, she can't have soya - are there soya-free dairy-free marg?), what with it being gross and all.

Does anyone have a no-dairy polenta cake recipe? (Or a tried and tested wheat-free dairy-free cake recipe, I guess? But I'd rather not start mucking about with rye flour etc - at least I know I'll use cornmeal for other things ...)

I'd really like to do something nice for this little girl, her diet is really restricted, and I want to serve a nice dessert she can have.

(I guess I can fall back on coconut-milk rice pudding if I must ...)

Oh, I think I do have one...olive oil, I think? will be right back

Sorry, Frances, I've just not been in a MN mood. I've missed you too, though.

Califrau, I'm sure she has loads of recipes (ok, I'm not sure, I don't know if she bakes, tbh), but I'd like to have a surprise 'new' dessert, iyswim.

(I will vet all ingredients, trust me. This kid is really allergic. She used to vomit copiously if her mum ate an inappropriate food while BF . Her poor mum got skinnier and skinnier, BFing a lot and being on a wildly restricted diet.)

Can she have eggs?

I mixed 2 recipes up, sorry, I have polenta cake AND olive oil cake, not polenta olive oil cake, as I thought. The polenta cake has groundnut oil and eggs and yogurt in (soya yogurt could be ok for baking)

I have not made either of them

you could maybe amalgamate the two but it would be risky of course...

I'm tempted by this one (not polenta, but not rye or buckwheat or whatever), but want one someone I know has tested.

Actually, a buckwheat cake would be ok, I could make sarazin crepes for a change, sometime ...

Also the recipes both sound quite grown up recipes IYSWIM

I misread and thought it was an adult

No soya!

This kid has a really long exclusion list.

I think I might end up trying the orange cake I linked to. It sounds nice.

You can use oil instead of butter, it won't taste great but it won't be all that bad either. I've used rapeseed oil and sunflower oil in muffins. One tasted better than the other, but I'm afraid I can't remember which.

Susan Reimer has a couple of wheat-free recipies in her muffin book if you want them, one for banana muffins and one for apple spice muffins.

nigella's clementine cake?

Oh, no

poor child

How about something like a chocolate fondue (Green and Black's dark chocolate is vegan) with lots of great fruit to dip in?

have a look here there is a lovely looking sweet banana corn cake about 3/4 of the way down.

Hmm, Califrau, lots of the ones that come up are people selling cakes, not giving recipes. And then if I include 'recipe' I get lots of pages that have a dairyfree thing and a polenta cake on the same page, but the polenta cake isn't dairyfree.

Is there dairy-free soya-free marg? There must be, right? But ugh, I don't like food that's been mucked with that much.

Maybe she will end up with coconut-milk rice pudding ...

From her website

its really nice (and works with any citrus fruit .. very yummy)

4-5 clementines (about 375g total weight)

6 eggs

225g sugar

250g ground almonds

1 heaped teaspoon baking powder

Put the clementines in a pan with some cold water, bring to the boil and cook for 2 hours. Drain and, when cool, cut each clementine in half and remove the pips. Dump the clementines - skins, pith, fruit and all - and give a quick blitz. Then tip in all the remaining ingredients and pulse to a pulp. Preheat the oven to gas mark 5/190ºC. Butter and line a 21cm Springform tin.

Pour the cake mixture into the prepared tin and bake for an hour, when a skewer will come out clean; you'll probably have to cover with foil or greaseproof after about 40 minutes to stop the top burning. Remove from the oven and leave to cool, on a rack, but in the tin. When the cake's cold, you can take it out of the tin. I think this is better a day after it's made, but I don't complain about eating it any time.

I've also made this with an equal weight of oranges, and with lemons, in which case I increase the sugar to 250g and slightly anglicise it, too, by adding a glaze made of icing sugar mixed to a paste with lemon juice and a little water.

hi nqc. that orange cake looks a bit like the nigella one which i have successfully made.

x posts with twig!

Ah, Twiglett, have you made that recipe? That's basically the same as the orange cake I linked to ... It sounds nice. I will double check the mum didn't leave out eggs from the exclusion list by accident.

you can drop chocolate bits in it too if you want to (but would have to get dairy-free I assume)

yes I've made it its very moist and rather yummy

Ah, the banana cornbread cake looks nice, but calls for special no-wheat flour, which I don't really have. I can source some, but it will sit unused after this cake, I think. Oh, I guess I could just give it to the mum in question ... that would be more reasonable than keeping it. I'll check out our shiny organic store's options for no-wheat flour.

I have dairy-free choc in the house, G+B dark is vegan, I'm pretty sure.

Ok, will ask mum about almonds and egg, as those are allergens she didn't mention. I don't think she was C+Ping the exclusion list into the email ...

(This is also a home-edding mum, who I'm trying to get to use the co-op for her youngest (not-allergic!) kid. I've also connected her up with my other home-edding 'friend' locally ... but I put quotes there because that's the Knit Hat woman, who I've totally lost patience with, tbh ...)

if you're using non-gluten flours you need to add a teaspoon of xanthan gum (can get in Asda .. its a powder) as a stabiliser .. it works and stops everything being dry and crumbly... with it you can use gluten-free flours and bake just about anything