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No Egg, or Dairy Cake Base

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is an excellent cake-base for people who can't eat eggs. We usually layer it with whipped cream/vanilla custard made from a supermarket powder mix and lots of fresh or frozen blueberries, using a sugar/gelatine mix over the blueberries on the top for a smooth look. For people who can't eat dairy - use some other topping. It doesn't look like much when taken from the oven, but tastes just fine...

This is an excellent cake-base for people who can't eat eggs. We usually layer it with whipped cream/vanilla custard made from a supermarket powder mix and lots of fresh or frozen blueberries, using a sugar/gelatine mix over the blueberries on the top for a smooth look. For people who can't eat dairy - use some other topping. It doesn't look like much when taken from the oven, but tastes just fine...

Ingredients

Serves: 6

Metric Cups

For the Cake Base

  • 300 millilitres wheat flour
  • 3 teaspoons baking powder
  • 200 millilitres caster sugar
  • 150 millilitres water
  • 50 grams margarine (melted - or butter but note, dairy!)

For the Layering

  • sugar (mix with the sugar, to put on top as a glaze)
  • whipped cream
  • blueberries (lots)
  • custard powder
  • gelatine

For the Cake Base

  • 10½ fluid ounce wheat flour
  • 3 teaspoons baking powder
  • 7 fluid ounce superfine sugar
  • 5¼ fluid ounce water
  • 2 ounces margarine (melted - or butter but note, dairy!)

For the Layering

  • sugar (mix with the sugar, to put on top as a glaze)
  • whipped cream
  • blueberries (lots)
  • custard powder
  • gelatine

Method

No Egg, or Dairy Cake Base is a community recipe submitted by AnLi and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

  • Carefully stir together the liquid with the dry ingredients, without overdoing it.
  • Spread the batter on a baking tray lined with greaseproof paper (or whatever the paper used to line trays are called) in whatever shape you prefer, round or square.
  • Bake in a 250 degrees centigrade oven for 10 minutes.
  • When done, let cool and then use to make a layered cake using your preferred toppings...
  • Carefully stir together the liquid with the dry ingredients, without overdoing it.
  • Spread the batter on a baking tray lined with greaseproof paper (or whatever the paper used to line trays are called) in whatever shape you prefer, round or square.
  • Bake in a 250 degrees centigrade oven for 10 minutes.
  • When done, let cool and then use to make a layered cake using your preferred toppings...
  • Tell us what you think