3 Irresistible egg and dairy-free cake recipes

Tasty cake and bread courses will most certainly be a common choice during the festive season, and after a good feast there is no better way to finish than a sweet desert!

There are many people who will appreciate a delicious biscuit or cake that you have made for them as a token of gratitude.

However, not everyone has the same dietary requirements or food beliefs, and so I want to introduce a few small cake recipes where the eggs and dairy products will disappear from the ingredients list, but not the delicious flavours or smiles that will appear from trying the end result. I hope you find them useful at this time so that everyone can sit together at the table. Don't forget to leave your recipe variations and experiences in the comments section.

Egg-free Carrot Cake

Ingredients

• 300g Almond flour
• 200g Sugar
• 4 Carrots
• 1 tsp. Lemon zest
• 1 Apple
• 150g Flour
• 1.5 tsp. Baking powder
• ¼ tsp. Salt
• ¼ cup Water
• ½ cup Vegetable oil

Preparation

1. Preheat the oven to 180°C.
2. Blend or process the apple together with the carrots, remembering to remove the apple core and peel the carrots.
3. Incorporate the water and sugar, stirring until you have a thick purée.
4. Add the vegetable oil and mix in until it is completely incorporated into the mixture.
5. Next, add the almond flour, flour, baking powder, lemon zest and salt.
6. Whisk gently until all powders are stirred in and you have a thick mixture.
7. Place the mixture into a greased and floured cake tin.
8. Bake at 180°C for approximately 40 minutes, or until a toothpick/knife is inserted and it comes out clean.
9. You can decorate with a little icing sugar or chopped nuts and a simple glaze.

Egg-free Chocolate cake

Ingredients

• 100g Margarine or Coconut Oil
• 2 tbsp. Honey
• 1 tsp. Vanilla extract
• 300 gr Flour
• 30 gr Sugarless cocoa powder
• 100 gr Sugar
• 1.5 tsp. Baking powder

Preparation

1. Preheat the oven to 180°C while you prepare the recipe.
2. In a bowl or other recipient, place the margarine/coconut oil, honey and vanilla to melt. You can do this by making a bain marie, or putting it in the microwave for intervals of no more than 20 seconds, mixing well each time until everything is melted together.
3. Sift flour with cocoa powder and baking powder and mix with a spoon to distribute the ingredients well.
4. Add the sugar to the previously melted margarine/coconut oil and mix until well combined.
5. Add the powder mixture and integrate gradually until it is a slightly thick but fluid mixture.
6. Place the mixture in a greased and floured cake tin, or to make it easier to take out of the mould after baking you could use greaseproof paper on the bottom of the mould to prevent it sticking.
7. Bake for roughly 45 minutes (bear in mind that this mixture is quite soft and moist), or when pressed on top it appears spongy.
8. Serve with a little icing sugar sprinkled on top, or accompanied with whipped cream.

Flourless Banana Cake

Ingredients

• 3 Bananas
• 2 Cups Almond Flour
• 1 Cup Sugar
• 1 tsp. Vanilla extract
• ½ Cup Walnuts
• 1 tsp. Cinnamon Powder
• ¼ tsp. Ground Ginger
• 1 tsp. Baking Powder
• ½ tsp. Sodium bicarbonate
• ½ Cup Vegetable Oil
• ¼ tsp. Salt
• 1 tbsp. Cornstarch

Preparation

1. Mash the bananas with a fork until you have a lumpy mash mixture – If there are large lumps this will give some texture to the cake so do not worry!
2. In a large bowl, mix the sugar together with the vegetable oil and vanilla extract until they are all combined.
3. Add the mashed banana you made at the beginning, and continue mixing until fully incorporated into the oil/sugar mixture.
4. In another bowl, sift the dry ingredients: Almond flour, cinnamon powder, ground ginger, baking powder, sodium bicarbonate, salt and cornstarch. Mix well and add little by little to the banana/oil/sugar until you have a good, thick mixture.
5. Finally, cover the walnuts with a little almond flour and add to the cake mixture.
6. Place the dough in a greased and floured tin. Bake at 180°C for about 30 minutes, or until you insert a toothpick/knife and it comes out completely clean.
7. Once cooled, carefully take the cake out of the tin and decorate with icing sugar. Serve in slices.
8. You can also incorporate different pieces of chocolate and/or nuts and seeds for a variety of flavours and textures.

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