Wednesday, March 2, 2011

Dairy Free Soy Free Cake and Frosting

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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


Ingredients


1 cup Sugar

1 2/3 cups unbleached flour

1 teaspoon baking soda

1 teaspoon baking powder

1/2 teaspoon Salt

1/2 cup vegetable oil (USE COCONUT OIL or SPECTRUMS DAIRY FREE SOY FREE SHORTENING~melted)

2 tablespoons vegetable shortening ( use Spectrums DAIRY FREE SOY FREE SHORTENING)

1 tablespoon white vinegar

1 1/2 tablespoon vanilla extract

1 cup water


Directions


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


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


Ingredients


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)


Directions


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.


IMG_6242_edited


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.


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IMG_6249_edited


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

22 comments:

  1. They look great! Did you get a chance to taste the vegan vanilla cake? I've only made a chocolate vegan cake and it was divine. The vanilla one intrigues me.

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  2. Ange.. I did a 4 inch round as I had batter left over and I did taste that one. It was quite moist and tasty!

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  3. I just found your blog and your cakes are SO cute! I love that molded lion!

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  4. I have a daughter with a milk and soy allergy and have learned there are many hidden sources of these items. Not sure if you are aware, vegetable shortening most often contains soy products. Additionally, most margarines contain whey, which has the cow's milk protein responsible for the allergy to milk. Even the vegan margarines frequently contain soy products.

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  5. You advertise the vegan vanilla cake as a no soy recipe, but both the shortening and vegetable oil are soybean oil. No go!!! I'm bummed cuz I was excited to make this for my no soy, no dairy guests at my sons birthday party. Guess I'm back to square 1 :(

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    1. Instead of using vegetable oil use the ingredients she has listed to the side. I make home made cakes and icing all the time with the earth balance dairy and soy free butter and Sprecum ORGANIC dairy free shortening, which is made with palm oil. Use Canola oil instead of vegetable oil.

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  6. Much apologizes ladies! I did substitute the oils and shortenings in this recipe but I mistakenly did not make the corrections in the recipe as I was hurried to post. The above is now EDITED! I did much RESEARCH before making baking this cake and I assure you it was dairy free and soy free. The birthday baby enjoyed it :)

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  7. Have your ever tried making/freezing these as cupcakes? I have a ton of dairy free cupcakes frozen to grab and go to bday parties but now the dr. wants my daughter off soy too so I would like to do the same thing.

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    1. **update- I have now made these as cupcakes a few times. What a great recipe! Usually I make my daughter a special cupcake and regular cupcakes for the rest of the party but this birthday I am making these for everyone because they are so good!

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    2. Glad to hear! did you try freezing them yet? I would like to know how it worked out!

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  8. Thank you so much for posting this recipe! I am working on a cake request for a great kid that has allergies to peanuts tree nuts chocolate soy and this is great! I am so use to just grabbing the crisco shortening and start my magic! But for people with allergies this task is so hard to accomplish!!!

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  9. Is it possible to use the Earth's Balance dairy-free and soy-free spread in the cake instead of shortening? I need to make cupcakes on short notice and don't have access to the shortening you mentioned. Or could you recomment another shortening? Also, coconut products are not an option.

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    1. Sorry Nicole for the late reply. Please let me know if you tried to sub the Earth's Balance. I find that to be very soft so I am not sure if it would work in the cake. Interested to know! Thanks!

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  10. This comment has been removed by a blog administrator.

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  11. im so glad you posted this! my little girls first birthday is coming up and i was so worried about what the desert would be i wasn't sure it was possible to make a soy free dairy free cake! Thank you so much for posting, you see my little girl has a soy and dairy allergy as well. This is amazing! I cant wait to give it a whirl!

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  12. I'm dairy/soy free for my son while breastfeeding. This cake is delicious. Thank you!

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  13. I'm making this cake for my granddaughter's first birthday. I used light olive oil instead of coconut oil because she has a lot of tummy issues.

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  14. How does the frosting turn out using Earth Balance Soy/Dairy free spread? We use it all the time on pasta -- it is salted. Is the salt a problem in the frosting recipe? Or does Earth Balance make a non-salt version? Thanks!

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  15. I'm liking this recipe for my daughter's 1st birthday. I was just wondering if it would be possible to add apples or pears to the batter as they are my daughters favorite? If so any suggestions as in how much? Thanks in advance!!

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  16. Any idea if the cake would work with fruit mixed in?

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  17. Hi not sure what I can use for the shortening as we don't have the spectrum brand where I live, is there something else that be used instead? Thanks..

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  18. Palm oil shortening is amazing in baking pastries... am going to try it in a cake for my daughter who is dairy and soy free and turning one...

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