Posts tagged ‘cake for dairy intolerance’

Angel cake 1 web
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This traditional American recipe is truly heavenly! Super-fluffy and feather-light, it’s made with whisked egg whites, sugar and flour – basically, a floury meringue. It doesn’t contain any butter or milk, which makes it perfect for a dairy-free diet, and it’s very low in fats (no oil or other fat in the batter).

The cake’s rise comes from whipping the egg whites. To whisk up the perfect meringue, clean the inside of the bowl with some lemon juice to make sure that it’s not greasy and whip the eggs at room temperature. A low-protein type of flour, such as US (unbleached) cake flour, Italian grade 00 flour or similar, will give the best results. Superfine / caster sugar will mix better than granulated sugar.

Angel food cake tin

Angel food cake tin

For the cake to rise properly, the cake tin must be ungreased. For this reason, not all cake tins will do. If you can, get hold of an angel food cake tin (I borrowed it from my cousin Enrica, but they are easily available online). The shape of this tin, like a truncated cone, is designed to ensure that the cake bakes evenly and rises as high as possible. Cooling the cake upside down on the pan’s legs prevents the top from sinking (if your tin does not have “feet”, balance it on the neck of a glass bottle).

I added lemon zest to the traditional recipe, but you can substitute it with vanilla seeds. Serve alone, sprinkled with icing sugar or topped with whipped cream or fresh berries.

AC feature web


  • Angel cake ingredients web10 large free-range egg whites, at room temperature
  • superfine / caster sugar, same weight as the egg whites minus 50g/1.8oz (for example, if your egg whites weight 300g/10½oz, then you need 250g/8.8oz caster sugar)
  • unbleached cake flour, grade “00” flour or other low-protein flour, 1/3 of the weight of the egg whites (for example, if your egg whites weight 300g/10½oz, then you need 100g/3½oz flour)
  • the grated zest of 2 untreated, un-waxed lemons
  • 1 teaspoon cream of tartar
  • icing sugar (for dusting)

How to make it

1. Preheat the oven to 180ºC/350ºF/Gas 4 (160ºC if you have a fan oven) and arrange an oven shelf in the bottom third of the oven.

2. In a large bowl, whisk 10 egg whites with an electric hand whisk or mixer on a medium speed for one minute until frothy. The egg whites will whisk better if they are at room temperature.

3. Add the zest of two lemons and 1 teaspoon cream of tartar and continue whisking until soft peaks form.

4. Increase the speed to high and sprinkle in two-thirds of the caster sugar, one tablespoon at a time. Whisk until stiff but not dry.

5. With a fine sieve, sift together the flour and the remaining caster sugar in a bowl. In six additions, sift and sprinkle the dry ingredients over the egg mixture, folding in quickly but gently to keep as much air in the mixture as possible.

6. Pour batter into an ungreased 25cm/10in angel food cake pan or other tube pan with a removable bottom. Gently smooth the top with a spatula.

7. Bake for 45-50 min or until golden brown and springy to touch.

8. Remove from the oven and immediately turn upside down onto the tin’s cooling legs or over the neck of a glass bottle. Leave to cool completely, for at least one hour.

9. Carefully run a knife around the inner and outer edges of the pan to release the cake. Place on a plate, bottom side up. Sprinkle icing sugar on the top.



AC Step 9 web

Step 9

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Choc Spelt Courf feat
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Christmas can be delicious without being over-indulgent. This chocolate cake recipe, by Linzi Barrow of Clandestine Cake Club Lancaster for the Goovy Food Company, includes courgette and spelt flour for a great yet not-too-sweet taste. What is more, it is dairy-free. A star-shaped tin (I used Ikea’s Drommar) and some sparkly decoration will make it extra-special. This is how I like my Christmas nights: starry and chocolate-y!

Ingredients (for 8 people)

225g courgettes
200g spelt flour
175ml light agave nectar
75ml olive oil
2 eggs
4 tbsp cocoa powder
1 tsp ground cinnamon
1/2 tsp baking powder
1/2 tsp bicarbonate of soda
1/2 tsp salt
Edible gold spray, golden sugar, white chocolate stars and icing sugar to decorate

How to make it

1. Preheat oven to 180°C/350F/Gas Mark 4. Oil and line a star-shaped cake tin.
2. Sift 200g spelt flour, 4 tbsp cocoa powder, 1 tsp ground cinnamon, 1/2 tsp baking powder, 1/2 tsp bicarbonate of soda, and 1/2 tsp salt into a bowl.
3. Add 175 ml light agave nectar, 75 ml olive oil and 2 eggs and mix well.
4. Grate 225g courgettes and add to the mix.
5. Pour your batter into your prepared tin. Bake for approx 45 minutes until well risen and until a skewer comes out cleanly from the middle. Cool in the tin for about 10 minutes and then on a wire rack.
6. Decorate with edible gold spray, golden sugar, icing sugar and white chocolate stars. Enjoy!


CSC cake 7

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Walnut cake feature
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This recipe is inspired by the coffee, cardamom and walnut cake in Fiona Cairn’s beautiful book Seasonal Baking (which I wholeheartedly recommend). I love baking with seasonal ingredients and the caramel and walnut decoration reminds me of golden autumn leaves. This is the perfect cake to have with a warming coffee after a brisk walk in the park on a Sunday afternoon!

In addition to making it dairy-free (of course!) I substituted the buttercream with a soya-based coffee and cardamom cream, which is lighter and less sugar-heavy.

The round and warm scent of cardamom makes a good addition to autumn and winter bakes (have a look at my Swedish cardamom and cinnamon buns). For this recipe you will need the dark brown seeds inside the cardamom pods. Although supermarkets generally sells the green pods, rather than the seeds, there is no need to go through the fastidious process of de-seeding the pods, as the seeds are easily available online, including via Amazon. It is important to ground the seeds immediately before use, to keep their flavour intact.

Ingredients (for 6-8 people)

275g caster sugar
275g icing sugar
175g margarine, plus more for the tin
125g flour
100g walnuts halves
100g ground almonds
3 eggs
6 tsp (about 30 g) freshly ground cardamom
4 tbsp (about 50ml) decaf coffee
3 tbsp (about 40ml) whipped soy single cream
1tsp vanilla extract
1 bag (7gr) baking powder

How to make it

1. Prepare the ingredients: cut 175g margarine in pieces and leave it out to soften; roughly chop 50g walnuts; sieve together 125g flour and 1 bag (7gr) baking powder. Grease a 20cm round cake tin and line with baking parchment.

2. Preheat the oven to 180°C / fan 160°C / gas mark 4. Keeping them separate, place both the 50g walnut halves and the 50g chopped walnuts on baking trays and roast for six minutes. Cool.

3. Using a food mixed or an electric whisk, cream together 175g margarine, 175g caster sugar and 1 tablespoon decaf coffee until very light and fluffy. Lightly beat 3 eggs, then add them to the mixture. Gradually add 50g ground almonds and 3 teaspoons freshly ground cardamom. Gently fold in the flour-baking powder mix and 50g chopped walnuts; don’t over-mix.

4. Pour into the tin and bake at 160°C (fan) for 60 min, or until a skewer comes out clean. Cool on a wire rack.

5. Prepare the caramelised walnuts: lay 50g walnut halves on a baking tray lined with baking parchment. Put 100g of caster sugar and 100ml of cold water in a saucepan and dissolve the sugar over a gentle heat, stirring with a metal spoon. Increase the heat to a boil, stop stirring and occasionally brush the sides of the pan with a pastry brush dipped in cold water, to prevent crystals forming. Boil until the mixture turns a beautiful caramel gold and has thickened.

6. Have a sink or washing-up bowl of cold water to hand. Plunge the base of the pan into the cold water, then, using a teaspoon, drizzle the caramel over the walnuts on the tray and leave to set.

7. For the coffee and cardamom cream, mix 275g icing sugar (sifted), 50g ground almonds and 3 teaspoons ground cardamom. Using a food mixed or an electric whisk, add 3 tablespoons decaf coffee and 3 tablespoons whipped soy cream. If it is too runny, add more icing sugar. If it is too stiff, add more whipped soy cream, until it reaches the desired texture.

8. When the cake is completely cool, cut it in half horizontally. Spread half of the coffee and cardamom cream over the bottom half, then place one half over the other. Spread the other half of the coffee and cardamom cream on top.

9. Decorate with the caramelised walnuts and the caramel shards. Enjoy!

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Enrica feature

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Today is my cousin Enrica’s birthday and this is her celebration cake! Trained as a lawyer, Enrica is a fine patissière at heart and the best cake-maker in the family (sorry other family members, but you know it’s true…). This recipe is based on her signature breakfast yogurt cake (having cake for breakfast is one of the many wonderful things about food in Italy), which I made berry-loaded and dairy-free. The lavender-infused sugar and the grated lemon zest give it a fragrant, lovely scent.

Happy birthday Enrica!

Enrica 0

Ingredients (for 6-8 people)

450 gr blackberries

300 gr cake flour

150 gr lavender-infused sugar (or white granulated sugar)

200 gr dairy-free soya yogurt

100 gr sunflower oil (or other vegetable flavourless oil)

3 whole eggs

Two tablespoons of blackberry jam

The zest of one untreated lemon, grated

1 bag (7gr) baking powder

A pinch of salt

Icing sugar for dusting

How to make it

1. Pre-heat the oven to 180 degrees. Using a food mixer, whisk the whole eggs with the lemon zest and a pinch of salt.

2. When the eggs are starting becoming firm, but are not making peaks yet, sprinkle the lavender-infused sugar a little at a time. Keep whisking until you have a light and frothy mixture. All in all, the whisking should take you at least 10 minutes.

3. Working by hand, delicately add the oil and the yogurt to the egg mixture, folding from bottom to top.

4. Mix the flour and the baking powder. Still working by hand, gently fold the flour mix into the egg mixture.

5. With a food processor, blend 150 gr of blackberries. Add half of the blend to the mixture. Pour the mixture into a tall cake tin, about 18 cm across, previously coated in oil and flour.

6. Bake at 180 degrees for about 45 minutes. Once the cake is ready, leave it on a wire rack to cool down.

7. While the cake cools down, prepare the cake filling by mixing two tablespoons of blackberry jam, two tablespoons of dairy-free soya yogurt and the remaining half of the blackberry blend.

8. Cut the cake in half horizontally.

9. Spread half the blackberry filling on the bottom half of the cake. Place the remaining blackberries on top and cover with the rest of the blackberry filling.

10. Cover with the upper half of the cake and dust with icing sugar. Enjoy!

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