Dairy and Egg Free Red Velvet Cupcakes
I have avoided making Dairy and Egg Free Red Velvet Cupcakes up until now as they just aren’t the same without that amazing cream cheese icing..which I love so much, it just doesn’t love me unfortunately! Then I was having a play around with making a substitute icing, and after several attempts, I’m pretty sure I have found one that is about as close as I am ever going to get. It’s obviously not exactly the same but I reckon it’s very close and pretty good! So now I’m dreaming up all those delicious recipes I’ve been avoiding that are so much better with cream cheese icing…so stay close because I’ve got a few goodies coming up over the next week or so 🙂
These Dairy and Egg Free Red Velvet Cupcakes are also nut free and can be made gluten free by substituting a gluten free mix. When I make it gluten free, I use a combination of rice, coconut, cassava, and quinoa flour as my daughter can’t tolerate regular gf mixes. I also use slightly less. If you cannot tolerate chickpeas for the brine, just omit the brine and add an extra teaspoon of egg replacer. If you are soy free, you can omit the tofu or use a buttercream style icing instead.
Dried Fruit, Pecan and Chocolate Chip Biscuits
These Dried Fruit, Pecan and Chocolate Chip Biscuits are egg and dairy free and use Annies dried fruit pieces (I used the berry ones), but you could easily substitute dried cranberries or raisins. I have also made them gluten free by directly substituting the flour for cassava flour (one of the few flours my daughter can tolerate); you could use any gf flour mix that works for your family.
Dairy and Egg Free Maple Pecan and Chocolate Chip Cookies
These Dairy and Egg Free Maple Pecan and Chocolate Chip Cookies are the result of me having a wee play around with Aquafaba (chickpea brine for those yet to discover this incredible egg-replacer!)…up until now, I’ve just left eggs out and shifted the other ingredients around a bit….but adding it really did make for a pretty incredible cookie experience! I very nearly didn’t bother cooking them haha as the raw dough was pretty out-of-this-world. If you have nut allergies, you can easily replace the nuts with something like dried apricots or cranberries. If you are gluten-free, just use any gluten free flour mix that works for you…I made some nut free and with cassava flour (my daughter is allergic to all the gf flour mixes, but can tolerate cassava flour) instead and they worked just fine.
- 200g dairy free margarine (I used Sunrise)
- 1 cup brown sugar
- 1 teaspoon vanilla
- 1/4 cup maple syrup
- 2T golden syrup
- 300g plain flour
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 180g chopped dairy free chocolate (I used Whittakers)
- 110g roughly chopped pecans
- 3 Tablespoons brine from a tin of chickpeas (you can freeze any leftovers)
- 1. Beat the sugar, margarine and vanilla in a cake mixer until creamy (about 4 minutes on high).
- 2. Add the maple and golden syrup and beat for a further 3 minutes.
- 3. Add the chickpea brine and beat in well.
- 4. Sieve the flour, salt and baking powder together.
- 5. Add the flour, nuts and pecans to the mix and mix in quickly. Don't over mix or the cookies will be tough and chewy.
- 6. Place large spoonfuls on a tray (I dont squash them but you can if you want a flatter biscuit) and bake them at 175 degrees Celsius until golden brown. Mine took 12 minutes.
Allergy Friendly Coconut Caramel Marshmallow Bars
These Allergy Friendly Coconut Caramel Marshmallow Bars taste as good as any chocolate bar on the market I swear (just need a chocolate factory now haha) but are dairy free, egg free, gluten free and nut free 🙂 They are not even especially difficult to make and keep for ages in the fridge!
Dairy and Egg Free Caramel Muesli Slice
This Dairy and Egg Free Caramel Muesli Slice came about from a review I was doing for Hubbards porridges and muesli’s..(I know…perks of the job!!!)…and was very last minute, but it honestly tastes AMAZING! I did add ground almonds since the muesli had almonds in anyway, but you could easily make it nut free by substituting the almonds with plain flour and using a nut free muesli.
Note: I was given muesli from Hubbards and coconut oil from VCO Natural to use as I wish…but having said that, I wouldn’t use them on my personal blog if I didn’t feel they were quality products and I am always honest in my reviews. Feel free to substitute these for products you prefer or have on hand.
Vegan Chocolate Brownie with coffee cream and salted caramel
This Vegan Chocolate Brownie is egg, nut and dairy free and can easily be adapted to be gluten free by substituting the flour with any gluten free flour mix. It also happens to be extremely delicious…I know this because I have personally consumed a naughty amount of it. But for me anything with salted caramel and chocolate is going to be a winner!
Dairy Free Baking: Dairy and Egg Free Baklava and Nut Free Baklava Roll
Dairy Free Baking at it’s best! Dairy and Egg free Baklava with either homemade strudel dough or store-bought phyllo….and also a nut free baklava roll for those that can’t do nuts 🙂
Dairy Free Pina Colada Cake with Vegan, Gluten and Egg Free Variation
This Dairy Free Pina Colada Cake was inspired by my travels around the Caribbean (living a very indulged life working as a pastry chef on cruise ships) and the current trend for Poke cakes. It’s also really easy to ‘dress down’ for a really casual cake with a friend, or ‘dress up’ for entertaining/birthdays. This Dairy Free Pina Colada Cake can also be made egg and gluten free, the adaptation instructions are in the notes at the bottom of the recipe. 🙂 I like to serve mine with a tropical fruit salad . The cake itself is made up of a vanilla sponge layered with a pineapple coconut cream, coconut condensed milk and a vanilla syrup then topped with toasted coconut. You can omit the alcohol if you are opposed to it or cooking for children.
Vegan chocolate cake: egg free and dairy free raspberry chocolate cake
This vegan chocolate cake recipe, which obviously is also dairy and egg free, is decades old..I have no idea where the recipe came from, but its been around since my Grandmother was little! It is a fabulous recipe as its really moist, but it’s also really easy to change it up a bit and make a bit fancy. So I’m going to show you how to do just that and make it birthday party or dinner party worthy 🙂
You are going to start by making the cake in the recipe in a reasonably large round cake tin, I use a spring form tin as it makes it so much easier to get out. If you don’t have one, just line the bottom and sides of a tin with greaseproof or baking paper. Take it out of the oven when it is JUST cooked..no more! It will be dry if it’s overcooked, but really moist if its cooked just right. Then let it cool completely. For this one, I used raspberries, but you could also soak it in a coffee syrup or add any other fruit 🙂
Raspberry cheesecake: dairy, egg and nut free with gluten free option
Cheesecake would have to be one of things I miss most! And any time I have stupidly strayed from my no-dairy stance, cheesecake is generally my weapon of choice. Which I always end up regretting in a fairly major way 🙁 I have tried to make allergy-friendly versions before, the most successful probably being when I could get soy cream cheese easily, but I can’t find it anymore…and honestly, the texture was always a bit weird. Anyway, I thought I would have a play around with using tofu as the base, expecting the texture to be quite strange and need a fair bit of trial and error. But I was super impressed, it is completely smooth and creamy and most importantly, yummy! My Mum who is an avid dairy-consumer and very honest critic thought it was delicious too! Double win 🙂 It has a very faint taste of soy but definitely not a strong one. It also has quite a ‘cheesecakey’ taste which I know all the ‘cheesecake missers’ will really appreciate!
About me
Photo by Carolyn Jenson www.cjensonimages.com
Funwithallergies is a blog where I hope to show that having children with allergies doesn't mean food and life has to be boring! I'm Malena, solo Mum to 3 beautiful girls with varying levels of allergies. I have anaphylaxis to spinach as well as a serious dairy and beef allergy, plus I was a chef and pastry chef for more than 10 years prior to having children so I feel I have a lot to offer!
Follow Us
Recent Comments