The end of September marked a very special occasion for us. Our gorgeous baby boy had his first birthday!!! Obviously, I needed to make him an amazing cake for his party.
Now, Max is severely allergic to eggs to the point we have been advised not to give him ANYTHING that has egg as an ingredient. This made it slightly challenging to bake and decorate a cake.
The paediatric dietitian had recommended something called Loprofin Egg Replacer as some substitutes in health food shops can still cause a reaction. It was quite tricky to find, I had to get the pharmacy counter at Boots to order it in, and it is not available on prescription. I can’t remember the exact price but it was about £13 for a 500g box which should replace approx. 100 eggs. It doesn’t come with any instructions, however the dietitian had given me a leaflet with how to use it. Use 1 heaped tsp of egg replacer and 2 tbsp of water for each egg.
So, I picked a normal, baby friendly carrot cake recipe and adjusted it to make it egg free.
The basic recipe is from the Weaning Made Easy Recipes book by Dr Rana Conway.
- 225g self-raising flour
- 1/2 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp mixed spice
- 100g soft brown sugar
- 225g peeled carrots
- 150ml rapeseed oil
- 2 heaped tsp Loprofin Egg Replacer
- 4 tbsp water
Cream Cheese Frosting
- 25g butter
- 60g cream cheese
- 150g icing sugar
I used a round tin about 8.5 inches diameter. I made a practice cake a few days before using the quantities above and it wasn’t very deep. So to make the actual cake I made 2 (therefore doubled the whole recipe including the frosting) and sandwiched them together with cream cheese frosting. I also made a little cake for max to have on his actual birthday as his party wasn’t until the next day.
- Preheat the oven to 180C (160 fan). Grease and line your cake tins with greaseproof paper.
- Put the flour, baking powder, cinnamon, mixed spice, sugar and sultanas in a large mixing bowl and stir.
- Grate your carrots, add to the mixing bowl and mix.
- Add the egg replacer, water and rapeseed oil and mix well.
- Put the mixture in to your cake tins and bake for approx 30mins or until cooked.
- Allow to cool in the tin for 15mins then turn out on to a wire rack to cool.
- If making in advance, wrap in clingfilm to store.
- To make the frosting – cream together the butter and cream cheese then gradually beat in the icing sugar. This is easiest done with a hand mixer.
- I then used half the cream cheese frosting to sandwich the 2 large cakes together and the other half spread on top. (I took a couple of spoonfuls to spread on the mini cake first)
And there you have it – a baby friendly, egg free cake! (which was very very yummy!!)
Coming soon…Max’s 1st Birthday Cake – Part 2 – The Twirlywoos
Comments and questions welcome.
Love Ashleigh x