Tuesday, June 29, 2010

Egg Free & Dairy Free Vanilla Cake with Cream Cheese and Maple Frosting

We had this cake for Naomi's birthday this year, her little friend is allergic to eggs and milk, just so you know, I didn't frost her little friend's cupcake (since obviously the frosting isn't dairy free!). I also lowered the sugar in this cake, and was really happy with how it tasted.

Egg Free & Dairy Free Vanilla Cake
2 1/3 c. flour
1 TB baking powder
3/4 tsp salt
1 c. sugar
1/2 c. oil
1/2 c. applesauce
1 c. applejuice
1 tsp vanilla

Mix everything thoroughly, pour into a 9" x 13" baking dish (or two 8" round pans or a 24 muffin pan), greased. Bake at 350 degrees for 40 to 45 minutes or until toothpick comes out clean. (About 30 minutes for cupcakes.)

Cream Cheese and Maple Frosting
1 8oz pk cream cheese, softened
1/3 c. pure maple syrup
1 tsp. vanilla
Mix together until smooth, spread onto cake.


Lib said...

Happy Birthday to Naomi! The cake looks great...can't wait to try it. I wonder if a whole wheat version would work.

Rachel said...

I think it would work, soft wheat would definitely work better.
From what I've found cakes are a bit dense when I use wheat, so if I put it in things like this, I just substitute 1/2 of the flour with wheat.

Elisabeth LaMouria said...

YUM! Looks great, I'll try making it some time. :-) Thanks for linking up!

Beauty and Health Editor said...

You should set up a catering business if you haven't already.

Those cup cakes look really delicious.


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