Today, in honour of Allergy Awareness Week I’m sharing a very free from cake recipe; a recipe that is perfect for those with allergies and intolerances to food but also to those who have run out of eggs but still have some simple ingredients in the store cupboard!
I regularly go to bake a cake and then find that I’ve run out of eggs. Yes, I am disorganised but in my defence we get through a lot of eggs.
Back to the cake.
I wanted to create something very simple whilst being relatively healthy too. It is a moist dense cake, rather like a banana bread, but with a beautiful orange flavour.
I’ve used ‘flax eggs’ in place of eggs. These are made by grinding flax seeds (also called linseeds) into a powder (I do mine in my coffee grinder or blender but you can buy them ground too) and mixing one tablespoonful to three tablespoons of water per egg you wish to replace. So simple but also super effective for replacing the binding properties of eggs.
Instead of refined white sugar I’ve used the Coconut Merchant’s coconut honey. You could of course use honey if you weren’t vegan, or maple or rice syrup for that matter. This makes a pretty sweet cake. I would personally use less honey but I wanted to create a cake that suited most sweet-toothed people!
Rather than margarine (which I hate) I’ve used coconut oil to keep this dairy free. If you tolerate butter you could use that instead.
Finally I’ve used my wholegrain gluten-free self raising flour blend.
I’m not sure the recipe would work with other flour blends. My self-raising flour, for those of you who haven’t tried it, is very powerful. I created it with double acting raising agents, so one alkali and two acids (all other self-raising flour’s contain just one acid and alkali), which gives incredible rise and structure in gluten free bakes, without the horrid ‘furry’ feeling you get on your teeth from some raising agents. Just look at that crumb…
Allergy Awareness Week is very close to my heart and this year it focuses on eczema.
I’ve suffered with eczema on and off for much of my life. Thankfully it was never as bad as my sisters but it is a painful and frustrating condition. Recently I have found that cows milk and cows milk products trigger mine and since avoiding that I now longer have cracked bleeding hands all the time.
Pickle is also an eczema sufferer. His skin flares up with no warning and his legs turn into an itchy, dry, red sore mess.
Roo was diagnosed with milk protein and egg allergies at the age of 9 months and the whole family have allergies to pollen, dust and animal hair…
Allergies suck but I also like to see the positive’s in things. If it hadn’t been for all these allergies and the coeliac disease I never would be doing what I am doing now and which I love.
Anyway, without further ado here is my simple orange loaf cake; free from gluten, dairy, eggs, nuts, soya and refined sugar. I hope it helps those of you who have multiple food allergies. It’s best eaten on the day you bake it but otherwise it is delicious served warmed in the microwave.
- 100g softened coconut oil (I use Coconut Merchant's)
- 100g coconut honey, honey, maple syrup or rice syrup
- 3 flax eggs (3 tbsp ground flax seeds and 9 tbsp water)
- 175g Free From Fairy self raising flour
- 1 tsp orange extract
- Place the coconut oil into a bowl and beat until soft and fluffy
- Add all the other ingredients and beat to combine
- Pour the mixture into a lined loaf tin (mine measured 24cm x 10cm at the top)
- Place in a pre-heated oven at 180 degrees C/160 degree fan/ gas mark 4 and bake for around 35 - 40 minutes until a skewer inserted into the cake comes out clean
- Turn out of the tin and cool on a wire rack
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