There’s no two ways about it – cake is a wonderful thing. However, if you are a parent with a child who has food allergies, it can feel virtually impossible to cook without using essential ingredients such as milk, eggs and wheat.
That’s why, to round off National Food Allergy Week, we have compiled a few tips for you to be able to successfully bake a wonderful cake, using the following substitute ingredients.
Butter substitutes
- Banana makes a great substitute for butter- use an equal weight of mashed bananas to what is required in a recipe.
- Avocado also acts as another great butter alternative- you can use an equal amount of mashed avocado (without the skin or stone).
- Yoghurt also works! However, you’ll need half as much as you would use for butter- so if your recipe suggests 100g butter you will only need 50g of yoghurt.
Egg substitutes
- Applesauce – Believe it or not, 60g smooth applesauce can be used as a substitute for 1 egg.
- You can also make DIY eggs by adding 2 tbsp water + 1 tsp oil + 2 tsp baking powder – which is the equivalent of 1 egg!
Milk substitutes
- There are a whole host of different ingredients you can use to substitute cow’s milk- including nut, rice or oat milks – just use the same amount as the recipe states.
Flour substitutes
- Gluten free flour is readily available in most supermarkets – but you can also use quinoa, soy, barley, almond and spelt flour instead of wheat.
Now, time to get baking!
Over The Wall was recently awarded a Community Allergy Hero Award, by Allergy UK for the camp it provided for children with allergies in 2017. You can read more about camper Josh’s experience of that Allergy Camp here.
We are also hosting another Allergy Camp in 2018 on Friday 5th – Sunday 7th October, 2018 in Wiltshire (applications now closed) which is supported by Allergy Therapeutics.
