Dairy Free Vanilla Sponge
My absolutely favourite Christmas dessert is trifle, and despite making the fanciest of desserts all round the world in my previous job as a pastry chef, that is the one thing I crave every year for Christmas. I never make it any other time, but I definitely enjoy it then and for leftover Xmas breakfast on Boxing Day. But I can never find dairy free sponge for a quick trifle creation, which does irk me a bit! Feel free to let me know where you have found any in New Zealand. But for now, I make it. So I thought I would share the recipe in case anybody else is having the same problem, and can tolerate egg. Incidentally, I have made this egg free before by using chickpea brine, and while it’s not the same, it is definitely edible.
Dairy and Egg Free Banana Cake
This Dairy and Egg Free Banana Cake is super easy to put together…we did it in about 5-10 minutes and it doesn’t need a cake mixer (although you can use one if you want). It’s a nice soft cake, tasty with or without icing. We had some with chocolate buttercream but the rest with just a sprinkle of icing sugar. If you want to make it a bit fancier, you can cut in through the middle and fill with whipped coconut cream and bananas, then top with chocolate icing.
I’ve loved Sticky Date Pudding since forever and I happened to have some dates leftover from a Wedding Cake I’m making so thought I’d have a bash at making this Dairy, Egg and Nut Free Sticky Date Pudding since my youngest REALLY loves cake. And dates. It went down a treat with some lovely visitors I had today and the two kids that can eat it in my house both love it. The eldest mostly because she has some weird infatuation with anything caramel.
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.
Apologies to the nut free and egg free camp, but this chocolatey goodness will make you want to eat gluten free every day of the week if you don’t already have to! It is also great iced or plain with just a sprinkle of icing sugar 🙂 This is so good the hotel director and F & B manager on the cruise ship where I was working came in one day saying I must have made a mistake because it had a sign on it saying gluten free but it tasted really fab. The ultimate compliment…This also makes a great dressy dessert if its heated up slightly and served with ganache, ice-cream and a berry compote. I KNOW! YUM!