Baking Free From (including Egg Free!)

We understand baking free from can be daunting. Suddenly you are faced with ingredients you have never used, behave a bit differently and quite frankly are pretty expensive and therefore you want your mistakes to be limited. 

Well the good news is, we have done the experimenting for you. Our kits have been tried and tested by many - including families who have never baked a free from product in their life! So we know they work. However - we do have some recommended substitutions, as like with everything, some stuff just works better than others! 

Milk Free

So this is easy in our kits, we recommend you replace like for like amounts of a dairy containing butter/ margarine for a non dairy version. 

The one we have a recommendation for is our Sticky Toffee Pudding - and just for the Toffee Sauce and Custard. We had the best results using a coconut milk - such as KOKO as this tended to thicken better than rice milk. We didn't use Soya milk, as many people also have a soya allergy. 

 

Egg Free

OK, this was trickier... but we have cracked it! No egg pun intended :) 

We stayed away from a lot of the shop bought replacers and a lot of the seeds we have used in the past, the reason being is that they are really hard to get without ANY allergens as a may contain, they can be expensive and the kids we tested these on were less keen on the seeded texture. So after A LOT of experimenting, we have concocted our own 'fake egg' using things we had in our store cupboard and fridge! 

We have baked lots trying to figure this out and had some complete disasters - but here you go. I will warn you of a few things:

  • The cake rises in the oven, then sinks a bit - do not be disappointed, its still lovely it just looks smaller! It is usually settles to just under 1 inch thick. 
  • Shelf life is reduced - maybe 2 days fresh, then it needs some custard!
  • To make a chunkier cake, we have simply baked as above, cut down the middle (so at about 15cm mark - this will give you 2 squares of cake), we then layered with jam, stuck the other half on top and then iced. This makes 1 smaller but chunkier cake. Either way they are delicious! 

So here is our fake egg instructions for the following puds:

Birthday Cake - Lemon Drizzle & Honeycomb Crunch.

1. 90 ml coconut milk (we use KOKO)

2. 1 tbsp. sunflower oil / veg oil of your choice

3. 1 tsp. Baking Powder

4. 1 tbsp. apple / cider / white vinegar plus 1 tsp of the same vinegar

5. 1 small tub 100g of apple / apple and pear baby puree (we used cow and gate - these come in packs of 4 so you have 4 cakes to have a go at!) You could try shop bought, unsweetened, apple sauce too - just watch out for Sulphites in the ingredients and remove any lumps.

Method

So - in a cup or small bowl, mix the coconut milk with 1 tsp of vinegar, the oil and baby puree.  In another cup or bowl, mix the baking powder and 1 tbsp. of vinegar together so it froths up.

All of this can then be added to your dry mix when the egg is required. It results in a light, moist sponge, that has a taste a bit more like cookies than traditional cake. However this, according to our taste team was really delicious.

Sticky Toffee Pudding - Egg Free?

Simply add an 50 mls of your milk or plant based alternative to the cake mix - and bake for an extra 10-15 minutes... just so the top of the cake bounces back when you press it. 

If you are a egg free baking champion, we would love to hear your ideas and happily share them on our blogs... once we get them going. 

Until then, happy baking x