I'm a pretty good baker. Having kids who are allergic to milk & eggs and being pa/tna myself has sort of forced me to learn to make all kinds of sweets from scratch. One of my guilty pleasures and favorite cakes from when I was a kid is strawberry cake. You know, Pillsbury from a box ;D.
I'd love to replicate that cake for my kids. I've been searching for a recipe but thought I'd ask here. I know we have some other great bakers here who are dairy and egg free as well.
Does anyone have a recipe or suggestions to share?
Leave out the shredded coconut and add a ton of artificial strawberry flavor, or maybe use a strawberry jello pack. Unsure how the gelatin could affect texture.
But... prior to DS2 and his Class 6 Wheat anaphylaxis I made this cake plenty of times. I always reduce the sugar by half due to personal taste. The silken tofu by Sunrise Soya I can vouch for. Completely nut free facility, egg and dairy free facility if I remember correctly. Their one egg product is made in a different facility and the coconut, almond and custard flavors are all artificial. Check their website for a statement or email, it's been a while since I contacted them.
Really moist cake, very much like regular cake in texture and taste IMO.
INGREDIENTS
1 pkg (2 x 150g) Sunrise Coconut Tofu Dessert
½ cup margarine
1 cup + 1 tsp sugar
¼ tsp. salt
2 tsp. baking powder
¼ tsp. baking soda
1 ¾ cup flour
1 cup desiccated coconut
DIRECTIONS
1. Preheat oven to 350F.
2. Mix all ingredients (except for the 1 tsp of sugar) together until well blended - about 1 minute.
3. Pour into an 8x8 greased and floured pan.
4. Sprinkle reserved 1 tsp sugar on top.
5. Bake for about 40-45 minutes or until a toothpick comes out clean.
6. Cool and serve. Sprinkle with some shredded coconut for a decorative touch (if desired).
Calories: 260 Fat: 12g (Saturated Fat: 5g) Carbohydrates: 35g Protein: 3g Fibre: 2g Sodium: 230mg Cholesterol: 0mg Calcium: 8% Iron: 10%
Thank you!!!!