Dairy and egg free cherry cakes 🍒 🍒

Cow’s milk and eggs are the most common food allergies in children under two. Avoiding both at once can be tricky, as they are hidden in so many shop-bought treats and bakery items. The safest (and often tastiest) way to manage this is by baking from scratch.

I’m so excited to share this recipe! To replace the eggs, I’ve used a simple mix of soya milk and cider vinegar to create a ‘vegan buttermilk’. This adds a lovely lightness and moisture to the sponge.

Bonus: these cakes are also lower in sugar than most traditional recipes! 😉

Recipe (makes 9 cakes)

• 200ml soya milk

• 20mls cider vinegar

• 1/2 tsp baking powder

• 200g self raising flour

• 50g sugar

• 75ml sunflower oil

• 50g chopped cherries (I used frozen, without juice)

• 1 orange, zest only

Method

• Heat oven to 180c

• Mix soya milk with vinegar and leave for 10 mins (to curdle)

• Mix sifted flour, baking powder, sugar, oil, cherries and zest in a bowl

• Slowly whisk in the soya milk and combine

• Pour mixture into greased mini cake tins

• Cook for 25 mins

Store in an airtight container or freeze

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