Wednesday, 21 January 2009

Egg free vegan vanilla cake recipe


The Best Egg Free Vegan Cake Recipe Ever!

Chefs luxury vanilla cake recipe tastes so good that it could very easily make you question if you need butter, dairy and eggs in a cake ever again.

As well as being an egg free cake recipe this is a dairy free cake recipe a soy free cake recipe a nut free cake recipe and it is fully vegan.

Chefs cake tastes so good that I have had at least three slices to eat and the rest of the family have totally devoured the rest - there is barely a crumb left in sight!

To make the cake Chef boils some apple juice and vanilla pods and adds it to the cake mixture along with fresh white bread crumbs and white spelt flour.

You really must try this recipe using the white spelt flour rather than plain wheat all purpose flour - white spelt flour contains less gluten than wheat and is a lot finer. You can buy white spelt from most independent health food stores or online.

Chefs method of baking my egg free cake recipe produces a very moist fluffy cake that is bliss to sink your teeth into.

Chef covers the cake in white creamy dairy free frosting, you can also decorate with sprinkles and other cake decorations or for a more delicate look you can keep it plain and white.

Jeenas Kitchen cake recipe may be egg,dairy,nut and soy free but it is still a fabulous cake for anybody to eat and great to share with family and friends to prove that you do not always need typical ingredients to enjoy a delicious and beautiful cake recipe.





Ingredients for Eggless vegan vanilla cake recipe


8 oz White spelt flour
6 oz Light brown sugar
3 oz White bread crumbs (fresh, sliced)
3 Tbsp Rapeseed oil (or other flavourless vegetable oil)
2 Vanilla pods
1/2 Tbsp Vanilla essence
200ml Apple juice from concentrate
2 tsp Baking powder
1 tsp Bicarbonate of soda
150 ml Apple juice from concentrate
Chef Jeenas Creamy vegan frosting


See how deliciously moist my eggless vanilla cake is?



How to bake a cake that is Egg free, Nut free, Soy free, Dairy free and Vegan


Place white spelt flour, baking powder and bi carb into a large mixing bowl.

Mix very well to evenly distribute the baking powders.

Add sugar and mix.



Remove the vanilla seeds from the pods by carefully slicing the pods down the middle and scraping the seeds from the middle of each vanilla pod.



Pour 200ml of apple juice into a pan with both the vanilla seeds and the vanilla pods.

Bring to the boil then simmer for 5-7 minutes, you should be able to smell the aroma of the vanilla over the apple juice.

Strain the seeds and pods from the apple juice using a sieve and a jug. Some of the vanilla seeds may be present in the apple juice after straining - it is OK and helps the taste.



Place 2 ounces of bread crumbs into the mixing bowl with the flour mixture with 3 tablespoons of oil.

Turn on the mixer and start to mix the cake whilst carefully pouring in the hot apple juice.

Mix for a few minutes.



Add the vanilla essence and one ounce of bread crumbs.

Mix well whilst pouring in the 150ml of cold apple juice.

Once the apple juice is fully Incorporated into the mixture mix at a fast speed for a few minutes.

If you do not have a mixer or whisk make sure you give the cake mixture a good mix using your hands and a whisk/spoon - you want to fluff the mixture up.



Pour into a greased and floured round cake tin.



Bake in a hot oven at gas mark 7/220C on the middle shelf for 25-30 minutes.

Do not open the oven for at least 20-25 minutes to help prevent the cake sinking in the middle .

After this time check on the cake, it should be golden in colour and when you gently press in the middle of the cake using your finger it should feel a little wobbly - this is how it is supposed to be.

Turn down the oven to gas mark 5/ 190C for a further 25-30 minutes or until a skewer comes out clean and the centre of the cake feel firm and bouncy to the touch.

Once cooked leave for 1-2 minutes then gently ease the cake out of the tin and cool on a rack.


When the cake is fully cool spread with Chef Jeenas dairy free frosting.



You can leave the cake plain white or decorate as desired.



Enjoy Chef Jeenas Tasty egg free, soy free, nut free, dairy free vegan cake recipe.



For more vegan recipes see Chefs vegan recipe index pages

vegan recipes 1

vegan recipes 2


27 comments:

Rosa's Yummy Yums said...

What a beautiful cake! It looks really moist and smooth!

Cheers,

Rosa

Yasmeen said...

Incredibly moist,adding fresh vanilla does add loads of flavor:)

Happy cook said...

Wow jeena such a beautiful cake. Looks so yummy and beautiful.
Love the decoratins on top too.
Beautiful cake.

Maria said...

Nice looking cake! I love how you decorated it!

Rajani said...

oh yes chef jeena's cakes are the best! its so sad that i can't get a bite and have to make my own :( but seriously thanks for coming up with such beauties and sharing it with the world.

Shreya said...

love this vegan vanilla cake. i always like to visit your blog coz of the step by step pics:-)

Grace said...

what a stellar crumb your cake has! it looks tastier than most non-vegan cakes--nicely done!

Lisa said...

The cake looks moist and the frosting so creamy. Very pretty too!

David Hall said...

An egg free cake?! Great stuff! It clearly worked, looks amazing.

Cheers
David

Jan said...

Very pretty decorations, and the cake looks so moist and scrummy. Great job, Jeena.

Raaga said...

this is so lovely... and I love the frosting as well :)

Paula said...

What a beautiful cake! It kind of looks like spice cake on the inside. I bet it tastes terrific. I just love how you come up with alternative recipes! YUM!

Ivy said...

Lovely step by step tutorial. The cake looks very moist and delicious.

Aggie said...

That cake looks unbelievably moist!! I wish I had a slice right now!

Bridgett said...

I love how you decorated this, it is too cute! Oh how I love vanilla cake...it is truly addictive.

The Ertel Triplets said...

One of our triplets is allergic to egg whites and his first birthday cake left him screaming in agony all night... this recipe is awesome because it will let us give him cake instead of just watching while the other two are able to eat it! (while he gets something non-cake/egg free). THANK YOU!

Rosie said...

What a stunning cake and it looks so moist! I can imagine the vanilla flavour running through mmmm

Rosie x

Ella said...

omg!!! I just made this cake, just came out of the oven and I just tasted it, IT IS HEAVENLY!!!! I've tried about 100 vegan cakes so far, and this is the fluffiest yet! it looks ordinary by texture, but you can feel the difference immediately after you poke it gently :D great job!!! did you come up with this recipe????

Jeena said...

Hi Ella,

I'm glad you like my cake recipe, it does not last long in our house when I bake it.

Yes every single recipe on my food recipe blog is created by me and unique to me and my style of cooking unless stated other wise.

Feel free to browse through both of my vegan recipe index pages at the top of the homepage.

Thanks, Jeena.

Liz said...

hi jeena!
i was looking to make a cake for my son's birthday and he is allergic to milk , eggs and peanuts and so he doesnt get to eat any cake. my friend came across your website and i really would love to try out this cake. I want to know if i can substitute all purpose flour for spelt flour and also how big was the cake pan you used. i usually make cakes in 350 F and this comes to almost 430 F, so dont want my cake to burn! :) and your frosting is also excellent! thanks!!

Chef Jeena said...

Hi Liz,

I am sure that plain flour will work good in this recipe instead of the white spelt flour.

A 7-8 inch cake tin should work fine.

The cake should only be cooked on a high heat for 25 minutes then turned down and cooked on a lower heat.

I would love to hear how it goes, feel free to email me at jeenaskitchen@gmail.com

Thanks, Jeena.

Jerri said...

This recipe looks yummy. I am making a cake for a little boy with allergies to egg and dairy. Wouldn't the bread crumbs have eggs & dairy in them?

Chef Jeena said...

Hi Jerri,

The bread crumbs will only contain egg and milk if you purchase a bread that contains them.

Check the packaging to find a bread that is suitable.

If you are in the UK you should not have a problem because many of the top brands of bread do not contain milk or eggs.

Pat said...

Hi - this looks so beautiful, but I am very allergic to apples. Would this work with, for example, pineapple juice? Or orange? Thanks!

Chef Jeena said...

Hi Pat,

I think other fruit juices will work the same in this recipe. Just bare in mind that which ever juice you use will flavor the cake differently.

I would love to hear how it tastes using a different fruit juice?

Thanks.

Rose said...

Hi Chef Jeenas,

I just made your cake and it looks beautiful (haven't tasted it yet) but it is quite small, could I double the batch and use a larger cake tin? Will it still raise evenly?
Thanks so much!
Rose

imbrycesmum said...

hi, my son is allergic to egg and has a birthday comming up. i have had a really hard time finding a cake that doesnt fall apart on me when i carve into it (his cake will be in 3d) and it looks like your cake may work. but i have 1 problem. i dont have a gas stove. any ideas on making it work?