Dairy and soy free recipes are not on most children's favorite list. Nonetheless, for kids who are lactose-intolerant, it is important to be sure that you give them a birthday cake they can enjoy. Here is an easy and entrancing 1st birthday cake recipes that is dairy and soy free which you can make at home using simple ingredients.
On your shopping list:
For the chocolate cake recipe:
- Rice flour - two and three quarter cups
- Cocoa powder - one cup
- Baking powder - one tablespoon
- A pinch of salt
- Dairy and soy free shortening - one and a half (1 1/2) cups
- Sugar - 2 1/2 cups
- Eggs - four (4)
- Almond or rice milk - one and a half (1 1/2) cups
- Maple syrup or mixed fruit jam - 1/4 cup
- Vanilla essence - 1 teaspoon
For the dairy free frosting:
- Powdered sugar - two cups (you can also use confectioner's sugar)
- Dairy free margarine - half a cup
- Almond milk - half a cup
- Cocoa powder - three quarter (3/4) cup
- Vanilla essence - half a teaspoon
For decoration:
- Piping bag
- Mixed fruit jam
- Edible silver balls and coloured chocolate gems
- Edible sugar toppings
Cake recipe:
- Preheat the oven to 350F.
- Grease a 9 inch cake pan and put aside.
- In a deep mixing bowl, whisk the eggs and add the sugar and shortening. To mix it well, use an electric mixer till all the ingredients are well mixed and you get a fluffy, soft texture.
- Add the maple syrup, vanilla essence and almond milk, and blend the mixture well on low speed. You should end up with a slightly frothy mix.
- In a fresh bowl, mix the flour, baking powder and salt, and keep aside.
- Now add the flour and baking powder mix to the prepared wet mix and blend on medium speed until you get a cake batter of dropping consistency.
- Pour the batter in the greased cake tin (you can add some roasted almonds on top if you like).
- Bake in the heated oven for 35-40 minutes.
- Take the cake out of the pan and allow it to cool on a cooling rack while you make the frosting.
To make the frosting:
- Over a double boiler, melt the chocolate chips with the dairy free margarine.
- Remove from the heat, add in the icing sugar and permit it to dissolve.
- Then add the almond milk, vanilla essence and cocoa powder and mix well. If the frosting is too thick then you can add a bit more almond milk.
Decorating and assembling:
- Cut the cake in two (2) even layers horizontally.
- Spread the frosting evenly on the bottom layer of the cake and then place the second layer on top.
- Cover the top and sides of the cake with the rest of the frosting.
- Scoop the mixed fruit jam in the piping bag and decorate the cake.
- Top with chocolate gems and edible silver sugar balls in any design you like.
- Position the edible sugar toppings (which all children love) around the top and sides of the cake.
On your shopping list:
For the chocolate cake recipe:
- Rice flour - two and three quarter cups
- Cocoa powder - one cup
- Baking powder - one tablespoon
- A pinch of salt
- Dairy and soy free shortening - one and a half (1 1/2) cups
- Sugar - 2 1/2 cups
- Eggs - four (4)
- Almond or rice milk - one and a half (1 1/2) cups
- Maple syrup or mixed fruit jam - 1/4 cup
- Vanilla essence - 1 teaspoon
For the dairy free frosting:
- Powdered sugar - two cups (you can also use confectioner's sugar)
- Dairy free margarine - half a cup
- Almond milk - half a cup
- Cocoa powder - three quarter (3/4) cup
- Vanilla essence - half a teaspoon
For decoration:
- Piping bag
- Mixed fruit jam
- Edible silver balls and coloured chocolate gems
- Edible sugar toppings
Cake recipe:
- Preheat the oven to 350F.
- Grease a 9 inch cake pan and put aside.
- In a deep mixing bowl, whisk the eggs and add the sugar and shortening. To mix it well, use an electric mixer till all the ingredients are well mixed and you get a fluffy, soft texture.
- Add the maple syrup, vanilla essence and almond milk, and blend the mixture well on low speed. You should end up with a slightly frothy mix.
- In a fresh bowl, mix the flour, baking powder and salt, and keep aside.
- Now add the flour and baking powder mix to the prepared wet mix and blend on medium speed until you get a cake batter of dropping consistency.
- Pour the batter in the greased cake tin (you can add some roasted almonds on top if you like).
- Bake in the heated oven for 35-40 minutes.
- Take the cake out of the pan and allow it to cool on a cooling rack while you make the frosting.
To make the frosting:
- Over a double boiler, melt the chocolate chips with the dairy free margarine.
- Remove from the heat, add in the icing sugar and permit it to dissolve.
- Then add the almond milk, vanilla essence and cocoa powder and mix well. If the frosting is too thick then you can add a bit more almond milk.
Decorating and assembling:
- Cut the cake in two (2) even layers horizontally.
- Spread the frosting evenly on the bottom layer of the cake and then place the second layer on top.
- Cover the top and sides of the cake with the rest of the frosting.
- Scoop the mixed fruit jam in the piping bag and decorate the cake.
- Top with chocolate gems and edible silver sugar balls in any design you like.
- Position the edible sugar toppings (which all children love) around the top and sides of the cake.
About the Author:
About the Author:Anu is a keen baker whose eastern influence allows her to create the most sensational cake recipes.Anu's unique creations are found on Cake Recipe Secrets.This week you can find Anu's 1st Birthday Chocolate Cake recipe which is dairy free and soy free as well as links to her other notable cake treats.
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