When it comes to baking, ensuring everyone can enjoy a slice of cake regardless of dietary restrictions is a true art form. Nut allergies are among the most common food sensitivities, making the need for nut-free recipes more important than ever.
The five nut-free cake recipes we will talk about today are not only a testament to inclusivity but also a celebration of creativity in the kitchen. These recipes offer a delightful array of flavours and textures, ensuring that the absence of nuts doesn’t mean a compromise in taste or enjoyment.
From the richness of chocolate to the tanginess of lemon, each cake is designed to tantalise the taste buds while adhering to nut-free standards. Are you keen on discovering these allergy-friendly culinary treasures? Let’s get stuck in then.
5 Delicious Nut-Free Cake Recipes
These five nut-free cake recipes demonstrate that baking delicious and inclusive treats is both achievable and immensely rewarding.
From the rich and indulgent chocolate lava cake to the light and zesty lemon drizzle, each recipe offers something unique, ensuring that everyone, regardless of dietary restrictions, can enjoy a slice of cake.
Here’s a detailed look at the nut-free cake recipe:
Ingredients For the Cake
1 1/2 cups (190g) all-purpose flour: This forms the base of the cake. Ensure it’s properly measured for the best texture.
1 cup (200g) granulated sugar: Adds sweetness and contributes to the cake’s structure.
1 tsp baking soda: Acts as the leavening agent, helping the cake rise without eggs.
1/2 tsp salt: Enhances the flavours of the other ingredients.
1 tsp white vinegar: Reacts with the baking soda for leavening. It also adds to the tender crumb of the cake.
1 tsp vanilla extract: Provides the vanilla flavour. The pure extract gives the best taste.
5 tbsp (70ml) vegetable oil: Adds moisture and richness to the cake. Canola or sunflower oil also works well.
1 cup (240ml) water: The liquid component helps to combine all ingredients.
Instructions
Prepare the Oven and Pan
Preheat your oven to 350°F (175°C).
Grease an 8-inch square baking pan. You can also line it with parchment paper for easy removal.
Mix the Dry Ingredients
In the baking pan, sift together the flour, sugar, baking soda, and salt.
Spread the ingredients evenly across the pan.
Add the Wet Ingredients
Make three wells in the dry ingredients.
Pour the vinegar into one well, the vanilla extract into the second, and the vegetable oil into the third.
Pour the water over the top.
Combine the Ingredients
Using a fork, mix the ingredients until well combined. Make sure to incorporate the dry ingredients from the corners and bottom of the pan.
Smooth the top, but don’t overmix.
Bake the Cake
Place the pan in the oven and bake for about 35 minutes, or until a toothpick inserted into the centre of the cake comes out clean.
Cool and Serve
Let the cake cool in the pan.
Once cooled, you can dust it with powdered sugar, frost it with your favourite frosting, or serve it as is.
Tips
Variations: You can add chocolate chips, a spoonful of cocoa powder for a chocolate version, or citrus zest for a citrusy twist.
Serving Suggestions: This cake pairs well with a dusting of powdered sugar, a glaze, or a simple buttercream frosting.
Storage: Store the cake in an airtight container at room temperature for up to 3 days.
Nut-Free Lemon Drizzle Cake Recipe
Lemon Drizzle Cake
The Nut-Free Lemon Drizzle Cake is a wonderfully moist and flavourful cake perfect for those who need or prefer a nut-free option.
Here’s a detailed breakdown of the nut-free cake recipe:
Ingredients For the Cake
1 cup (225g) unsalted butter, softened: This should be at room temperature to cream easily with sugar.
1 cup (200g) granulated sugar: Adds sweetness and helps with the cake’s texture.
4 large eggs: These provide structure and richness to the cake.
1 1/2 cups (190g) all-purpose flour: The main structure for the cake. Make sure it’s sifted to avoid lumps.
1 1/2 tsp baking powder: This leavening agent helps the cake rise.
Zest of 2 lemons: This adds a fresh, zesty flavour that’s essential to the cake.
Ingredients For the Lemon Drizzle
Juice of 2 lemons: Provides the tangy lemon flavour for the drizzle.
1/2 cup (60g) powdered sugar: This dissolves easily for a smooth drizzle.
Instructions
Preparation
Preheat your oven to 350°F (175°C).
Grease and line a loaf pan with parchment paper.
Make the Cake Batter
Cream the softened butter and granulated sugar together in a large bowl until the mixture is light and fluffy. This can be done using an electric mixer or by hand.
Beat in the eggs, one at a time, ensuring each one is fully incorporated before adding the next.
Gently fold in the sifted all-purpose flour and baking powder until just combined. Avoid overmixing.
Stir in the lemon zest.
Bake the Cake
Pour the batter into the prepared loaf pan.
Bake for 45-50 minutes, or until a skewer inserted into the middle of the cake comes out clean.
Allow the cake to cool slightly in the pan.
Prepare the Lemon Drizzle
While the cake is still warm, mix together the lemon juice and powdered sugar until smooth.
Prick the top of the cake with a fork or skewer.
Pour the lemon drizzle over the cake, allowing it to soak in.
Serving
Let the cake cool completely in the pan.
Once cooled, remove from the pan and slice to serve.
Tips
Lemon Zest: You can increase the amount of lemon zest in the cake for an extra lemony flavour.
Serving Suggestions: This cake can be served as is or with a dollop of whipped cream or a scoop of vanilla ice cream.
Storage: The cake can be stored in an airtight container for up to 5 days. It often tastes even better the next day as the flavours meld together.
Nut-Free Strawberry Shortcake Recipe
5 Delicious Nut-Free Cake Recipes for Safe and Sweet Indulgences
Here’s a detailed breakdown of the nut-free cake recipe:
Ingredients For the Shortcakes
2 cups (250g) of all-purpose flour: Forms the base of the shortcakes.
1/4 cup (50g) granulated sugar: Adds a touch of sweetness to the biscuits.
1 tablespoon baking powder: Helps the shortcakes rise and become fluffy.
1/2 teaspoon salt: Enhances the overall flavour.
1/3 cup (75g) cold butter, cubed: Adds richness and creates a flaky texture.
1 cup (240ml) milk: Adds moisture to the dough.
1 teaspoon vanilla extract: Provides flavour to the shortcakes.
Ingredients For the Filling
Whipped cream: You can use store-bought or homemade whipped cream.
Sliced strawberries: Fresh strawberries are best for this recipe.
Instructions
Prepare the Shortcakes
Preheat your oven to 425°F (220°C).
In a large bowl, mix together the flour, sugar, baking powder, and salt.
Cut in the cold, cubed butter until the mixture resembles coarse crumbs. This can be done using a pastry blender or your fingertips.
Stir in milk and vanilla extract just until the dough comes together. Be careful not to overmix.
Drop spoonfuls of the dough onto a greased baking sheet. You should have enough for about 6-8 shortcakes.
Bake
Bake in the preheated oven for 12-15 minutes or until they are lightly golden.
Prepare the Strawberries
While the shortcakes are baking, slice the strawberries and, if desired, sprinkle them with a bit of sugar to bring out their juices.
Assemble the Shortcakes
Once the shortcakes are done, let them cool slightly.
To serve, split the shortcakes in half. Spoon some of the sliced strawberries and their juice onto the bottom half of each shortcake.
Add a dollop of whipped cream, then place the top half of the shortcake on top.
Finish with more strawberries and whipped cream.
Tips
Strawberry Preparation: Macerating the strawberries in sugar for about 30 minutes before assembling the shortcakes will enhance their flavour and create a delicious syrup.
Serving Suggestion: Serve the shortcakes immediately after assembling to enjoy the contrast of warm biscuits with the cool, creamy topping.
Storage: The shortcakes can be stored in an airtight container at room temperature for up to 2 days. Assemble with strawberries and whipped cream just before serving.
Nut-Free Chocolate Lava Cake Recipe
Chocolate Lava Cake
The Nut-Free Chocolate Lava Cake is a rich and indulgent dessert, perfect for chocolate lovers and those avoiding nuts. It’s known for its soft exterior and gooey, molten chocolate centre. This recipe is straightforward and doesn’t include nuts, making it suitable for those with nut allergies.
Here’s a detailed look at the nut-free cake recipe:
Ingredients For the Cake
1 cup (225g) unsalted butter: Adds richness and helps with the gooey centre.
8 oz (225g) semi-sweet chocolate, chopped: The main flavour component. Choose a good-quality chocolate for the best taste.
1 1/2 cups (180g) powdered sugar: Sweetens the cake and contributes to the texture.
1/2 cup (65g) all-purpose flour: Provides structure to the cake.
3 large eggs: Helps to bind the ingredients together.
3 egg yolks: Add extra richness and contribute to the creamy texture.
Instructions
Preparation
Preheat the oven to 425°F (220°C).
Grease six custard cups or ramekins.
Melt Chocolate and Butter
In a medium microwave-safe bowl, melt the butter and chopped chocolate. Do this in 30-second intervals, stirring in between, until smooth.
Let the mixture cool slightly.
Combine Ingredients
Stir in the powdered sugar until well blended.
Add the flour and mix well.
Whisk in the eggs and egg yolks until the mixture is smooth and well combined.
Bake
Pour the batter evenly into the prepared custard cups or ramekins.
Bake for about 13-15 minutes until the sides are firm while the centres are still soft.
Let the cakes stand for 1 minute.
Serve
Run a knife around the edges of the cakes to loosen them, then invert onto dessert plates.
Serve immediately while the centre is still gooey.
Tips
Chocolate Quality: The quality of the chocolate greatly affects the taste. Use the best quality you can find.
Timing is Key: The baking time is crucial for getting the gooey centre. It may vary slightly depending on your oven, so keep an eye on the cakes.
Serving Suggestions: Serve with a dusting of powdered sugar, a scoop of vanilla ice cream, or fresh berries for added flavour and presentation.
Make Ahead: You can prepare the batter ahead of time and refrigerate it. Just bring it back to room temperature before baking.
Nut-Free Vegan Spice Cake Recipe
Spice Cake
This Nut-Free Vegan Spice Cake is a fantastic fall and winter treat, with a delightful blend of cosy and tasty spices. Making a Nut-Free Vegan Spice Cake is a fantastic way to enjoy a highly-flavoured dessert without animal-derived ingredients or nuts. This cake is ideal for vegans or people who are allergic to nuts. It’s flavoured with fragrant spices and has a soft, delicate crumb.
Here’s a detailed nut-free cake recipe:
Ingredients For the Cake
1 3/4 cups (220g) all-purpose flour: Forms the base of the cake.
1 cup (200g) brown sugar: Adds sweetness and a hint of molasses flavour.
1 tsp baking soda: Acts as a leavening agent.
1/2 tsp salt: Enhances the flavours.
1 tsp ground cinnamon: Key spice for flavour.
1/2 tsp ground ginger: Adds a warm, spicy note.
1/4 tsp ground nutmeg: Complements the other spices.
1/4 tsp ground cloves: Adds depth to the spice blend.
1 cup (240ml) non-dairy milk (such as almond milk, soy milk, or oat milk): Adds moisture. Choose a nut-free option if allergic.
1/3 cup (80ml) vegetable oil: Provides moisture and richness.
1 tbsp apple cider vinegar: Reacts with baking soda for leavening and adds a slight tang.
1 tsp vanilla extract: Enhances overall flavour.
Ingredients For the Frosting (Optional)
Vegan butter or margarine: Base for the frosting.
Powdered sugar: Sweetens the frosting.
Vanilla extract: For flavour.
A pinch of salt: Balances the sweetness.
Non-dairy milk: To adjust consistency.
Instructions
Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C).
Grease and flour a 9-inch round cake pan or line it with parchment paper.
Mix Dry Ingredients
In a large bowl, whisk together the flour, brown sugar, baking soda, salt, cinnamon, ginger, nutmeg, and cloves.
Combine Wet Ingredients
In another bowl, mix together the non-dairy milk, vegetable oil, apple cider vinegar, and vanilla extract.
Combine Wet and Dry Ingredients
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
Bake the Cake
Pour the batter into the prepared pan.
Bake for 30-35 minutes or until a toothpick inserted in the centre comes out clean.
Prepare the frosting (if using)
Beat together vegan butter or margarine with powdered sugar, vanilla extract, and a pinch of salt. Adjust the consistency with a little non-dairy milk if needed.
Cool and Frost
Allow the cake to cool completely before frosting.
Serve
Frost the cake, if desired, and serve.
Tips
Spice Adjustments: Feel free to adjust the spices according to your preference.
Frosting Alternatives: Opt for a simple glaze made from powdered sugar and lemon juice, or enjoy the cake plain.
Storage: Store the cake in an airtight container. It usually keeps well for several days.
Indulge Without Worry
As we have explored various flavours and textures, it’s clear that the world of nut-free baking is full of possibilities. Whether baking for a special occasion or simply treating yourself and your loved ones, these cakes will surely bring smiles and satisfaction. Remember, the key to successful nut-free baking is careful ingredient selection and attention to cross-contamination, ensuring that everyone can indulge safely.
Shaimaa Olwan 
Nouran Ashraf