Wednesday, March 2, 2011

Dairy Free Soy Free Cake and Frosting

What a challenge. I love a challenge. I was glad when this cake was requested. The birthday boy has a dairy allergy and a soy allergy.

The research began.

I follow Chef Felisha Wild on Twitter . I also liked her page on facebook and perhaps would have never seen her post on this Vegan Vanilla Cake if I had not. I was grateful.
I had to make a couple of substitutions and they are noted below. You can find tons of dairy free and soy free substitutions in your Whole food markets. You will note that I used the SPECTRUM dairy free and soy free  shortening to substitute for both the vegetable oil and and shortening. I melted the Spectrums to oil consistency before adding to cake. I also have been using coconut oil as a substitute in baking and cooking. Taste great and can substitute for the vegetable oil. Voila!

Vegan Vanilla Cake

adapted from: Our Daily Salt


1 cup Sugar
1 2/3 cups unbleached flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon Salt
2 tablespoons vegetable shortening ( use Spectrums DAIRY FREE SOY FREE SHORTENING)
1 tablespoon white vinegar
1 1/2 tablespoon vanilla extract
1 cup water


Preheat oven to 350 degrees and grease and sprinkle some flour into an 8 inch cake pan or round.

In a large bowl combine sugar, flour, baking soda, baking powder and salt

Cut the soy free, dairy free shortening into your dry ingredients and in another bowl combine melted soy free dairy free shortening, vinegar, vanilla extract, and water to the bowl, mix well.

Pour wet ingredients into dry and mix well.

Pour cake batter immediately into pan.

Bake at 350 degrees for 35 minutes or, until a toothpick inserted in the center of the cake comes out clean

Remove cake from oven and allow to cool for 10 minutes in the pan

Then place the cake upside down on a plate and allow it to cool an additional 10 minutes before frosting

With this Chef Wild posted a Vegan Vanilla Frosting Recipe! How great is that?!

Vegan Vanilla Icing

adapted from: Our Daily Salt

Vegan Vanilla Icing


1 cup powdered sugar
1 cup margarine softened (use EARTH BALANCE DAIRY FREE AND SOY FREE)
1 tablespoon vanilla extract (or any other extract that you like)
5-6 drops of food color (optional)


Combine ingredients in a mixing bowl
Using an electric mixer, blend until creamy.
Adjust ingredients if necessary

The thing about this recipe is that it wasn’t dairy free. So I purchased Earths Balance Dairy Free butter… they have a brand that is Soy free as well! Score.

The consistency of the butter was soft. Well, I couldn’t find the butter I found the spread so that would explain it. But this frosting had to be in the fridge always. As the elements of the atmosphere would make it slush faster then you could “Dang.. look how good that cake looks!” Well, not that fast.. but I was watchful over it. Stuck it in the freezer right before it was to travel over 30 minutes to its final destination. Glad when I heard it made it there intact.


The best part was I had told the birthday boy’s mom that I probably couldn’t decorate it due to the frosting being so soft. But I pulled the rabbit out of the hat. She told me she was really surprised when she took it out of the cake box. That is why I do this. I like making people happy.

The main cake was an Oreo Cake which was my white cake recipe with Oreos. If I could do that cake over I wouldn’t add as much crushed Oreos. It made it hard to torte and score and it change the texture of my recipe. I will research more into a better recipe for that cake. Overall I successfully matched the cakes with the theme of the party. Cream Cheese was the frosting.



I really enjoyed making the fondant lion as well!
EDIT: Its been brought to my attention that I didn’t mention my substitute for the vegetable shortenings and oils in this recipe. The edits have been made above !10/22/11