This cake looks DELIGHTFUL! And, the only substitution that needs to be made to make it free of the 10 common food allergens is using an AF flour blend and a corn/gluten free baking soda and powdered sugar.
The yogurt can be omitted if necessary. For the dairy free spread you can use Earth Balance Soy Free Spread, and if you don’t have any vanilla laying around use some vanilla flavored milk alternative.
~ Jessica McMorris
The Allergy Friendly Vegetarian
P.S. watch the exposure with your choice of cocoa too! Enjoy!
I haven’t made a proper cake for ages – somehow it always seems more convenient to make cupcakes, but every now and then you can’t beat the visual appeal of a stunning centrepiece cake. I had intended on making a usual chocolate layer cake for the girls and their friends, but the sad slightly squishy strawberries in the fridge really had to be used up. So, I experimented a bit with the strawberries puréed up and added to the buttercream. And it works a treat. Just 1/2 cup of fresh strawberry purée changed a simple buttercream into a pink hued, fruity delight, with that sweet unmistakeable scent.
Chocolate and Strawberry Cake (dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
makes 1 cake!
- 330g self-raising flour
- 5 tbsps cocoa powder
- 220g caster sugar
- 1 1/2 tsps bicarbonate of soda
- pinch of salt
- 290ml oat milk
- 2 tbsps dairy-free yogurt, I used soya
- 100g dairy-free…
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