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You can be very proud of what you achieve with this decadent little cake. Given the simplicity of the recipe, one would expect something rather boring but this has to be the tastiest, moistest and most addictive cake in the entire world. Sweet, juicy pineapple sweetness plays against creamy vanilla to send young taste buds soaring.

Serve this cake with lashing of hot dairy free custard or slice it into tiny cubes. When placed on the party table this enchanting little number will soon become a distant memory as you watch one, two, three, squares disappearing and then the King of Cakes is gone…until you bake it again and it lives to reign once more!

- 200g (7 oz) tin pineapple chunks in syrup
- 25g (1oz) soya margarine
- 4- 6 maraschino cherries
- 1 tbsp baking powder
- 250g (9oz) 100% whole meal self-raising flour
- 100g (4 oz) muscovado sugar
- 3 tbsp sunflower oil
- 1 tsp vanilla essence
- 300 ml (1/2 pint) soya milk

Prepare the oven by warming it to 350°F, 180°C, Gas Mark 4.

Melt the margarine over a gentle heat and stir in 5 spoonfuls of syrup from the tin of pineapples.

Pour this mixture into a 20cm (8 in) greased or non-stick cake tin.

Drain the remaining juice from the tin. Place the pineapple chunks on the bottom of the cake tin and the cherries in the centre of the liquid.

In a mixing bowl, sift the baking powder, flour and sugar.

Add vanilla essence and oil to soya milk and stir together. Make a well in the centre of the dry ingredients and pour this liquid into the well, folding the dry mixture into the wet.

Carefully add tablespoons of this mixture to the pineapple and cherry base.

Bake for approximately 50 minutes or until the sponge is firm and springy to the touch.

Place a dinner plate on top the tin and turn it upside down so as the pineapples and cherries are now on display.

Slice into bite sized squares or place in dessert bowls with lashings creamy, custard…delicious!

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Navel oranges are responsible for the high juice flavour in this flavourful young crowd pleaser as they are easy to peel and there is no chance of any pips ending up in tiny mouths…Navel oranges are seedless. Give the kids some comforting, good old fashioned dairy free home baking and as they grow up, they will remember the very first time that they sampled this cake at your child’s party. Very easy to make, extremely tasty and it fills the kitchen with beautiful citrus aromas which waft throughout the air as it rises.

- 225g (8oz) caster sugar
- 125g (4oz) soya margarine
- Juice and zest of a Navel orange
- 3 free range eggs
- 250g (9 oz) self raising flour
- 1 teaspoon natural vanilla essence
- 60ml (4 tbsp) soya milk
- 175g (6oz) icing sugar
- 1 tablespoon orange juice

Set the oven to 350°F, 180°C, Gas Mark 4.

Grease and line a 20cm round or square cake tin.

Place all of the ingredients in a large mixing bowl and beat with a food mixer on low speed for 30 seconds. Then set the mixer to a higher speed to ensure that the mixture is smooth and lump free.

Pour into the cake tin and bake for 35 – 40 minutes or until a knife comes out clean when inserted into the middle.

Tip the cake onto a wire rack and allow to cool.

Make a spreadable paste with the icing sugar by adding small splashes of orange juice.

Spread over the top of the cold cake and garnish with some finely grated orange zest for extra eye appeal and zing!

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Straight out of the fridge and onto serving plates, this comfy and delicious cake will have little hands reaching out for more. The custard makes it soft, creamy and extremely gooey…just the thing that children love!

- 225g (8oz) caster sugar
- 1 ½ tsp vanilla essence
- 275g (10oz) white self raising flour
- 150ml (5fl oz) fresh orange juice
- 150ml (5fl oz) water
- 1 tsp bicarbonate of soda
- 230ml (8 fl oz) vegetable oil
- Dairy free custard powder
- 1 pint (600ml) soya milk
- 1 – 2 tbsp sugar
- ¾ tspn vanilla flavouring
- 100g (3 ½ oz) Plamil dark chocolate
- 4 dessert spoonfuls soya margarine
- 3 tbsp icing sugar
- 1 tbsp soya dream
- 3 bananas

Pre-heat the oven to 325°F, 160°C, Gas Mark 3.

Sift the bicarbonate of soda and flour into a large mixing bowl and add the sugar.

In a separate bowl, whisk the orange juice, water, oil and vanilla essence. Fold this mixture into the flour and bicarb to form a batter-like substance.

Lightly grease 2 x 8 inch cake tins.

Transfer the mixture into them and bake in the oven for half an hour or until they feel soft and springy in the middle.

Allow the sponges to cool in the tin for 10 minutes and let them continue to cool on a wire rack.

Make up 1 pint of custard according to the instructions. Add vanilla essence to the final stage and set aside to cool.

Gently melt the dairy free chocolate, margarine, soya dream and icing sugar.

When the sponges are completely cold crumble and flatten them so as they fit a 12 x 8 inch dish.

Pour on the cold custard and top with banana slices. Finally cover with the liquid chocolate and smooth over the top with a flat knife.

Chill in the fridge for at least 2 1/2 hours and serve.

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Children love the taste of chocolate, it is like mummy’s hands gently stroking their little temples with silk fingers to bring them instant relief from the stresses and strains of having to share their toys or eat their vegetables. When little one has fallen and scraped her knee or lost at ‘Pass the Parcel, you can bring the hurting down with the wonderful taste and feel of dairy free chocolate melting in her mouth. This is an extremely simple and tasty cake which you can also serve as mini muffins.

- 200g (7 oz) caster sugar
- 200g (7 oz) plain white flour
- 1 tspn bicarbonate of soda
- 4 tbspns cocoa powder
- 1 tspn natural vanilla essence
- ½ tspn salt
- 250ml (8 fl oz) water
- 5 tbspns vegetable oil
- 1 tspn white wine vinegar

Vegan cream topping:
- 3 tablespoons caster sugar
- 120ml (4 fl oz) soya milk
- 100ml (3 fl oz) soya milk
- 180ml vegetable oil
- 1 tspn vanilla essence
- 2 teaspoons corn flour

- Fresh raspberries

Heat the oven to 350°F, 180°C, Gas Mark 4.

Grease a 13 x 23cm round cake tin.

Sieve the cocoa, sugar, bicarb, salt and flour into a large mixing bowl.

Add the vanilla, oil, vinegar and water and blend the ingredients until smooth.

Pour into a cake tin and bake for 50 minutes.

Cool on a wire rack.

In a saucepan, add a small amount of soya milk to the corn flour. Then continue to add the rest of the 120ml of milk until it thickens.

Place in a blender along with the sugar and vanilla flavouring. Whizz on a low setting gradually adding the 100ml soya milk and vegetable oil.

Spread the vanilla cream topping over the top of the cake and decorate with fresh raspberries before serving.

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    Book of the week

The Everyday Dairy-Free Cookbook - Recipes for Lactose Intolerants

Authors: Emily White & Miller Rogers

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  Alpro Dairy Free

Alpro is the European pioneer in the development of mainstream soya-based food and drinks. For over 30 years, we have been championing a healthier, more sustainable way of producing tasty products that conserve the soya beans' unique nutritional value.
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    Recipe of the week

Chocolate Slices Topped With Dairy Free Ice Cream

Number of servings: 6

Olive oil for brushing
1 tbsp rum
225g (8oz) plain dairy free chocolate
1 425g (15 oz) tin unsweetened chestnut puree
175g (7oz) caster sugar
175g (7 oz) soya margarine

Dairy free
Suitable for vegetarians and vegans
Egg free

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