Dairy and Egg Free Almond Cake

baking | November 7, 2015 | By

File 07-11-15 07 04 26

I’m feeling so guilty writing this post about this scrummy Dairy and Egg Free Almond Cake as I decided in my fantastic wisdom to let my 3 year old trial some of the almonds that are on the top of this cake.  There is a bit of a story to it..sorry if you really just wanted the recipe!

 Anyway, we see the specialist every few months and last time some of her Skin prick test results had gone from 10+ to 0, despite her still reacting to everything we had been trying.  Not bad reactions, just rashes and very itchy mostly, plus exacerbating her eczema..but bad enough that you couldn’t keep giving it to her.  But after this result, I thought it must have all been in my head and decided I would get a bit bold and try some of the things she had had quite strong reactions to in the early days and we hadn’t tried reintroducing.  So day one I gave her banana, and to my surprise….nothing.  not itching, no rash, no increase in eczema.  To say I was excited was an understatement.  After a few days of this we tried potato and same thing again.  Then I made the colossal mistake of relaxing and getting a bit too bold.  This is where the almond comes in….She thinks its coconut and wanted to try some, so I thought, ok..so it seems the peanut allergy might be dissipating so maybe its worth a crack….being able to eat a nut would be quite handy after all.  Well not too long after eating it she gets a mild rash on her face.  I’m disappointed but not overly stressed as she gets rashes all the time and its easily treatable.  Then I came into the kitchen and found her eating more.  I had put it away but she obviously decided she wasn’t finished with it.  She probably had a teaspoon or so.  Not the cake obviously, just some almonds that had fallen off.  Anyway, I brush her teeth, read 3 of the same stories..over and over…and over and over..again.  This is where the fun starts.  She falls asleep straight away as she had no nap that day.  5 minutes later she starts coughing.  I thought it was strange as she hadn’t been coughing at all during the day or the night before.  I thought for the first half hour or so it might be her tonsils playing up again. Then the coughing continued quite persistently for about 3 hours.  I had a feeling I should take her to hospital but I had that voice in my head saying not to overreact.  Anyway I stayed with her and she had had antihistamine before bed anyway.  We didn’t have an epipen but if we had I would have given it to her.  Once the coughing stopped I went to bed, but I did check her breathing all night.  When she woke in the morning I noticed she had red rings around her lips where they had swollen.  I knew then it was a done deal.  Then she got blisters all over her top lip and they are still there 3 days later 🙁  Anyway, we now have epipens on the way and all nuts are off the menu.  Sigh.  But feeling thankful it wasn’t worse than it was.

Dairy and Eggfree Crunchy Almond Cake
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8088 calories
862 g
0 g
499 g
80 g
79 g
1607 g
1347 g
519 g
0 g
400 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 8088
Calories from Fat 4425
% Daily Value *
Total Fat 499g
Saturated Fat 79g
Trans Fat 0g
Polyunsaturated Fat 159g
Monounsaturated Fat 241g
Cholesterol 0mg
Sodium 1347mg
Total Carbohydrates 862g
Dietary Fiber 31g
Sugars 519g
Protein 80g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 400g dairy free margarine
  2. 350g sugar
  3. egg substitute (to replace 7 eggs): I use 'NoEgg'
  4. 1 teaspoon vanilla extract (I use the one with the vanilla seeds in)
  5. 400g standard flour
  6. 2 slightly heaped teaspoons baking powder
  7. 1/2 teaspoon salt
  8. Topping
  9. 180g sliced almonds
  10. 100g margarine
  11. 160g sugar
  1. Beat the margarine, sugar and vanilla until pale and creamy. Add the egg substitute gradually, then fold in the sifted flour, salt and baking powder. Don't over mix....Put it into a large tin lined with baking paper and bake at 170 degrees until just cooked through. About ten minutes before its finished cooking, start to prepare the topping. Bring the margarine and sugar to the boil, stirring well. Add the almonds, stir and take off the heat. When the cake is cooked, spread the almond mix all over the top, and return the cake to the oven. Cook until the almonds are golden brown (about 5 minutes usually). Let cool slightly then slice. I finis it easier to do this with the cake upside down.
Fun With Allergy Kids http://allergykids.co.nz/















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