Gluten Free Carrot Cake Dairy Free Sponge Food

EGG DAIRY NUT FREE CARROT CAKE

Steps:

• Add the ingredients into a mixing bowl in the same order as listed.
• Mix with a wooden spoon for 1 - 2 minutes.
• Pour into a small round or loaf tin (use non stick tin and cooking spray).
• Bake at 180 degrees C for 40 mins or until a skewrer comes out clean.
• Make fine cup cakes - reduce cooking time to 15-20 minutes.

OH MY!! CARAMEL CAKE! GLUTEN, DAIRY - FREE!

Steps:

• Preheat oven to 350 degrees. Prepare an 8 x 8 square pan or bundt pan with non-stick spray and gluten free flour.
• Combine all cake ingredients into a mixer and mix thoroughly, making sure you scrape down the sides and bottom of the bowl to incorporate all the flour.
• Pour into pan and place into oven. Bake at 350 for 40-50 minutes, until cake springs back when lightly pressed with your finger and there are no soft spots.
• Prepare frosting by melting margarine and brown sugar and whisking together in a saucepan over medium heat. Add milk and vanilla, then bring to a boil while whisking. Remove from heat immediately and add 1.5 cups of the sugar while whisking.
• Add up to 1/2 cup more sugar as needed to thicken the frosting. Add more almond milk or dairy substitute to thin the mixture if it gets too thick. As it cools, it will thicken further. Pour/Ladle over your completely cooled cake while frosting is warm.
• Store the cake in an airtight container at room temperature. Do not refrigerate. Consume within 3-4 days.

VANILLA SPONGE CAKE- GLUTEN, DAIRY, NUT AND EGG FREE

Steps:

• Preheat oven to 180°C Oil and line a round cake tin. (I use 20cm/8inch pan- but smaller or larger will just vary the height of the cake).
• Mix the dry ingredients together in a large bowl. Use an egg whisk to aerate- their is no need to sift the dry ingredients.
• Using a mixing jug, beat the oil, vinegar, vanilla and water together. Mix well.
• Make a well in the flour mix and add the wet mix. Beat this together slowly and when mixed through beat with a wooden spoon for a couple of minutes.
• Pour the mixture into the prepared tin.The mixture should be the consistency of a thick batter. Cook 45-60 minutes.
• When cooked, remove the cake from the oven and allow the cake to cool in the tin for 5-10 minutes before turning out to cool.
• Decorate as desired.

CARROT CAKE (GLUTEN-FREE, CASEIN/DAIRY-FREE)

Steps:

• Preheat the oven to 350 degrees F.
• Lightly grease or prepare an 8x8 square pan, or 9 inch round pan.
• In your mixer, beat the sugar, oil, and eggs together. Add the vanilla.
• In another bowl, mix together flour, xantham gum, cinnamon, baking soda, and salt.
• Add the dry ingredients to the wet ingredients.
• Stir in raisins and walnuts.
• Fold in the carrots and pineapple.
• Mix well, but don't over mix.
• Bake for 35 to 45 minutes, or until a toothpick comes out clean.
• Allow the cake to cool completely in the pans set over a wire rack.