We are very blessed to have no food allergies in my family. But I know plenty of others who do, and anytime we host new people at our home for a meal or party, I ask if there are any food allergies or intolerances. My aim is that everyone feels comfortable and welcome. There have been a few incidences in recent months that have all culminated into the inspiration to go ahead and explore some allergy-friendly recipes. Here is my first tested recipe.
The original post can be found here. I haven't really adapted it so much as change the name of some ingredients to what we know them as in Australia. It's super easy to make, which is always a bonus when you're time-poor.
A couple of tips!
1) Be sure to prepare your pan and oven first, because it is important to get the batter into the oven as soon as the last ingredient is added.
2) The last ingredient is the vinegar. You really need to work quickly when stirring it in, pouring into the pan and putting it into the oven. This is because the vinegar activates the bicarbonate of soda in the cake batter, producing the bubbles and aerating the cake. In other words, this is your raising agent. If it is left to sit too long before it goes into the oven, the bubbles will dissipate, and you will get a flat, rubbery cake.
1 1/2 cups plain flour
1 cup sugar
1 tsp bicarb of soda
1/2 teaspoon salt
1/2 cup vegetable oil (I used canola oil)
1 cup soymilk (I used vanilla flavoured)
1 tbsp vanilla extract
1 tbsp vinegar
Preheat the oven to 180C
Lightly grease and line an 8inch round or square cake pan.
Into a large bowl sift dry ingredients. Stir around with a wire whisk to distribute ingredients evenly.
Add all wet ingredients except vinegar. Whisk until no lumps appear and the batter is smooth.
Add vinegar, stir through quickly about 7 times and pour into the pan immediately.
Bake around 30 minutes, or until it begins to pull away from the sides of the pan, or a skewer inserted into the middle comes out clean.
The cake turned out beautifully moist. It's not particularly fluffy, but not particularly dense either. Lovely vanilla flavour. In keeping with the egg-free dairy-free theme, I whipped up a quick frosting with......
2 tbsp Nuttelex (non-dairy spread)
1 cup pure icing sugar
2 tsp water
1 tsp vanilla extract
Just beat it all up together till it's smooth and fluffy.
By the way, my daughers loved it... even the one who doesn't like creamy frostings!