Dairy Free Cake

Allergy-friendly doesn’t have to mean dense or dry. This dairy-free sponge uses a dairy-free spread in place of butter to bake up light and tender, and it adapts easily to gluten-free with a swap of flour, so everyone at the table can have a slice.

The method is classic British sponge, and one step is key: adding the eggs gradually. Cream the spread and sugar until pale and fluffy, then pour the whisked egg in a little at a time, each addition followed by a spoonful of flour. That flour stabilizes the batter and stops it from curdling or splitting, which would otherwise leave you with a heavy, uneven crumb.

Once all the egg is in, fold through the rest of the flour and the vanilla, then bake. It works as two cake layers for filling and stacking, or as a batch of cupcakes, whatever the occasion calls for.

Chef Tips

• Add the egg slowly with a spoonful of flour each time to keep the batter from curdling.
• Cream the spread and sugar until truly pale and fluffy for the lightest, airiest sponge.
• Cool the cakes completely before filling or frosting so the decoration doesn’t melt or slide.

Variations

• Use a gluten-free flour blend, with a little xanthan gum, to make it fully gluten-free.
• Fold in lemon or orange zest, or cocoa powder, to flavor the base.
• Fill and top with dairy-free buttercream, jam, or fresh fruit.