Egg-Free Dairy-Free Nut-Free Cake

Name: Egg-Free Dairy-Free Nut-Free Cake
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Yield: 8 slices
Cuisine: Canadian
Ingredients: 1 1/2 cup all-purpose flour (or gluten-free flour blend); 1 cup granulated sugar; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1 cup unsweetened applesauce; 1/2 cup plant-based milk (such as almond or soy milk); 1/3 cup vegetable oil; 1 tsp vanilla extract

55 min 8 slices Easy

All Recipes

A moist and delicious cake that's perfect for those with dietary restrictions.

Prep

15 min

Cook

30 min

Total

55 min

Servings

Difficulty

Easy

Finding a cake recipe that is egg-free, dairy-free, and nut-free can be a challenge, especially when you need it to be delicious and moist. This cake is designed for those who are navigating dietary restrictions, without compromising on taste. By using alternative ingredients like ripe bananas and plant-based milk, this cake remains fluffy and moist. It's perfect for birthdays, gatherings, or any occasion where you want to cater to various dietary needs. Whether you are vegan, have allergies, or simply want to try something new, this cake is sure to please everyone at the table.

Instructions

Preheat the oven

Preheat your oven to 180°C (350°F).

Prepare the baking pan

Grease a 23 cm (9-inch) round cake pan with oil or line with parchment paper.

Pro tip: Parchment paper helps remove the cake easily.

Mix dry ingredients

In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.

Pro tip: Ensure no lumps remain.

Combine wet ingredients

In another bowl, mix applesauce, plant-based milk, vegetable oil, and vanilla extract until well combined.

Pro tip: Use a whisk for a smoother mixture.

Combine wet and dry ingredients

Pour wet ingredients into dry ingredients, stirring until just combined.

Pro tip: Do not overmix to ensure a tender cake.

Pour and bake

Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes or until a toothpick inserted into the centre comes out clean.

Pro tip: Rotate the pan halfway through for even baking.

Cool the cake

Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Pro tip: Cooling on a rack prevents sogginess.

💡

Tips & Tricks

Use ripe bananas for natural sweetness.
Ensure baking powder is fresh for a good rise.
Check cake doneness with a toothpick.

Frequently Asked Questions

Can I make this cake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend.

How many calories are in a serving of this cake?

Each slice contains approximately 230 calories.

What can I use instead of applesauce?

You can use mashed bananas or pumpkin puree as a substitute for applesauce.

How do I store the cake?

Store in an airtight container at room temperature for up to 3 days.

Can I freeze this cake?

Yes, wrap the cake in plastic wrap and foil, and freeze for up to 1 month.

Serving Suggestions

Serve this cake with a dusting of icing sugar or a drizzle of dairy-free glaze. Pair it with a cup of hot tea or coffee for a delightful treat. This cake can be made ahead and stored in an airtight container at room temperature for up to 3 days. It also freezes well; simply wrap the cooled cake in plastic wrap and foil, and freeze for up to 1 month.

Nutrition per serving

230

Calories

Protein

Fat

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