Have you ever tried making a cake without eggs? It can be a bit of a challenge, as eggs bind all the other ingredients together whilst also helping the cake to rise. What about a cake without eggs, gluten, dairy or soya? As well as no chickpeas (i.e. no gram flour or aquafaba) and no oats either. Oh and no nuts too (kids are fine with nuts, I’m not – typical!). Well I’ve been looking for that elusive cake for over a year now and I can tell you, it doesn’t exist! Until now…
I don’t know if it’s my baking ability (or lack thereof), but I have tried countless recipes that I’ve found online and they have all been a failure. They either taste vinegary, or they don’t rise properly, or they fall apart, or they just taste…weird. I’ve made cakes without gluten, dairy and soya before that turned out fine, but without eggs as well it just doesn’t seem to work!
Enter… Mrs O’s Fuss Free Cake Mixes (ta-dah!). Mrs O’s daughter has food allergies and over the past few years she has developed her very own allergy friendly cake recipe, which she has now decided to share with the world! She has just launched a gluten, dairy, egg and nut free vanilla cake, a dairy, egg and nut free vanilla cake (not gluten free) and a dairy, egg and nut free gingerbread (not gluten free) cake mix, with more planned soon. Mrs O very kindly sent me some of their vanilla sponge cake mix to try.
The ingredients are:
- Gluten Free Flour Blend
- Rice, Potato, Tapioca, Maize & Buckwheat
- Raising Agents (Mono Calcium Phosphate, Sodium Bicarbonate)
- Xanthan Gum
- Organic Caster Sugar
- Organic Madagascan Vanilla (0.5%).
To make the cakes you need to add:
- 100g warm melted sunflower spread
- 200ml rice milk (I used Koko coconut milk as rice milk is not suitable for children under 5)
- 1 tsp. pure vanilla extract
- 1 tsp. white wine vinegar
According to the information on their website, the cake mix is suitable for coeliacs, vegetarians and vegans, and is produced in a nut free environment. It costs £5.99 for 450g which is enough to make 18 fairy cakes or one sponge cake. It is a little bit more pricey but you do get what you pay for.
I enlisted my 2 young children to help and it’s really easy, just put all the ingredients into a bowl and mix. We’ve made fairy cakes and a big sponge cake and here are the results:
Proper cake…it looks like cake, and it tastes like cake! You can even put icing on it! We shared the fairy cakes with some of my older daughter’s friends and judging by the silence they all enjoyed it, and her friend who is coeliac was delighted to be able to join in! We also shared the large cake with friends who came round for dinner who are dairy and gluten free and they enjoyed it too. They are a little more dense than normal cake, but still soft and fluffy and they had a slight crust but this had softened on the second day of eating.
Let’s be clear, this is not health food, but for a birthday party or celebration it’s perfect. I honestly feel like, hallelujah, I can stop the search for an allergy friendly cake now! I’ll be using this for my children’s birthdays from now on.