traditional sponge cake (kinda!)

This is a traditional sponge cake in terms of how it looks! I call it the Rai Rai Sponge as it looks quintessentially like a Victoria Sponge – but of course it has a few key ingredients missing! Namely – egg & dairy! It’s also free-from nuts, soya and I have made it with Doves gluten-free self-raising flour and it works perfectly. So this is a sponge that pretty-much everyone can enjoy.

If you are into creating crazy birthday cake designs this cake can be moulded for that purpose. Or if you want a more traditional cake for an older relative which is safe for children with allergens it will work well for that purpose too. People are always surprised that there is no egg or dairy in this cake as it tastes fantastic. So no one needs to feel like they are missing out or compromising on flavour.

Birthdays and their cakes are very important for little ones and this cake is great for tiny tots, as it’s not horrifically gooey & messy like Aars fave birthday cake – the chocolate fest. You can add as little or as much icing as you like to it, and influence the flavour and style with the icing. I hope you and yours enjoy it as much as we do, let me know how you get on with it and how you customised it to suit your family celebrations. I’ve also included Aars favourite icing for this cake below – vegan & vanilla it goes really well.

rai rai sponge (not victorias)!

  • Yield:

    1 three tiered cake
  • Cooking Method:

    baking
  • Prep Time:

    15 mins
  • Cook Time:

    30 mins

Allergens:

gluten
rai rai sponge (not victorias)!

I've received a few requests recently for a more traditional dairy-free, egg-free, soya-free birthday cake for first, second and third birthdays. Aars always requests his gooey chocolate cake for his birthdays - but that is way too rich and messy for tiny tots! So I thought I would post my sponge recipe so that you can enjoy a relatively mess free traditional (looking) cake! I have made this cake with gluten-free flour a few times and it works just as well, but the ones photographed were made with normal self-raising flour.

Ingredients:

  • 1½ C self-raising flour
  • ¾ C golden caster sugar
  • 1 tsp baking powder
  • 1 tsp bicarbonate of soda
  • ¼ tsp salt
  • 1 C water
  • ¹/3 C sunflower oil
  • 3 tsp white wine vinegar
  • 3 tsp vanilla extract

Method:

  1. Preheat your oven to 180°C (fan) & prep your cake tins (I used 3 little ones - see photo) by smearing spread all over the base and sides, then shake flour to cover the spread and get rid of any excess flour.

    prepping the tins (& a sense of size)
    prepping the tins (& a sense of size)

  2. In your mixing bowl combine all the dry ingredients: flour, sugar, baking powder, bicarb of soda & salt.

  3. In a jug combine all the wet ingredients: water, oil, vinegar & vanilla. Whisk the wet ingredients into the dry ingredients in the mixing bowl. Then pour the mix into your waiting cake tins.

  4. Pop into the oven for 30 mins. When you get them out of the oven put a knife round the edge so they don't stick to the sides. Then kind of bounce the cake away from the tin until it is loose! Flip onto a cooling rack and leave to cool

  5. Once the cake is thoroughly cooled & cold you can layer it up, decorate it... do what you will with it!

Notes:

The top photo is of a simple strawberry jam and dairy-free vanilla "cream" cake (used to be Aars favourite). Now he prefers it with my super-scrummy chocolate sauce and vanilla "cream" - no jam thank you ma'am! 

vegan vanilla frosting (light & fluffy)

  • Yield:

    ices 24 cupcakes
  • Prep Time:

    15 mins
  • Cook Time:

    0 mins
vegan vanilla frosting (light & fluffy)

This icing is really light and fluffy - you beat the air into it, so I recommend you use a machine to do this tiring job for you. That said it is worth the time and effort as it is  another lovely vegan frosting.

It makes me very happy that our children don't miss out just because they cannot have unhealthy butter cream. I also love that vegan food can still be naughty and nice. Looking at the photo below you can see that you don't have to smother cupcakes in icing to make them look cute and pretty!

Ingredients:

  • ¼ C trex
  • ¼ C sunflower spread
  • 1 ¾ C icing sugar
  • ¹⁄8 C m!lk alternative (we use Koko)
  • 2 tsp vanilla extract  

Method:

  1. In a mixer beat the trex & spread until they are well combined and fluffy (about 4 minutess in my kenwood chef with a K beater).

    little dots of icing work well too!
    little dots of icing work well too!

  2. Add the icing sugar and beat for another 4 minutes.

  3. Then add the m!lk alternative & vanilla; beat for about 7 mins until really light and fluffy. Pop the lot into the fridge for at least half an hour to cool before icing your cakes. 

Notes:

Always ensure your cakes are cold when you ice them, if they have any internal warmth still they will melt your icing. 

9 Comments

says:

Rai this is a great and simple cake, I love it and I do mine, more or less the same with minor differences. It is one of my favourite recipes as we have to avoid a very long list of allergens in addition to what this cake is free from. I use 3tsp lemon juice instead of vinegar for a vanilla cake, and for orange/lemon flavoured cake, increase the juice, reducing the liquid and add zest. Also I use rice milk instead of water as I find it gives the cake a slightly more body and richness. I’ve done this recipe lots of time with different flavours including coffee and chocolate (for coffee or chocolate flavour I use organic cider vinegar, not lemon)

raimusk

says:

Hey May, glad you have found a way to make such lovely cakes that are safe for your family. I love the idea of lemon in place of vinegar, but my son cannot have lemon or it’s zest so we won’t be experimenting with that! People who can, take note and give it a go! This recipe is a variation of an Egyptian cake that normally is made with nuts in it! It makes me very happy that you are making similar cakes in your home for your family. Happy baking and thanks for getting in touch May x

says:

I think the reason we might be using similar ideas in our adaptations is that we are from similar backgrounds, I am from Palestine brought up in Jordan. It is a difficult task trying to re-create our childhood favourites to suit our allergic children, but hey, that is the nature and cause of creativity. Keep up the good work Rai, I love reading your posts, and although I have hundreds of recipes that I would love to share, I have not yet embarked on the art of blogging.

says:

There is no better destination for a look for loan providers now
compared to the internet, since the majority of of them
have a website All you carry out is have your unit card up
to your scanner as well as go

Leave a Reply

Your email address will not be published. Required fields are marked *