Having a cake sale, whether it’s in school as a PTA fundraiser or in the office to celebrate a birthday, sounds simple in theory but in practice it can be an absolute minefield.

It’s totally understandable that schools need to be careful when the full gamut of dietary restrictions and allergies can be present — some of which many parents may not even be aware of. And it isn’t just schools; the same applies to sports teams, social clubs, and workplaces.

Most of us know about peanut allergies, but did you realise that tree nuts and peanuts are completely different allergens? And while some people think avoiding gluten is a ‘trend’, wheat and gluten allergies — and coeliac disease — are very real. Then there’s egg, milk, dairy and soya, all of which can quietly make their way into a cake batter.

Which is why we’ve put together a recipe that is gluten-, egg-, dairy-, nut- and soya-free AND vegan, so that anyone — whether it’s a child at school or a colleague in the office — can still bring in a cake and join in the celebration.

Before we get to the recipe, here are a few alternative ingredients worth knowing about. Not all substitutes behave in the same way, but these are ones we’ve tried and tested in our bakery and home kitchens.

Common Cake Ingredient Substitutes

Butter Substitute

Instead of a butter-based recipe, try one that uses oil. You can’t directly replace butter with oil — they behave differently in baking — but oil can keep cakes softer, richer and moist for longer. Oil-based sponges also tend to use less fat overall. Our beloved Hero Sponge is a great example.

Oat Milk

Milk lightens texture, adds moisture and strengthens batter. Cow’s milk, almond milk and soya milk are tricky allergens — but oat milk works beautifully as a replacement and activates dry ingredients in the same way. It’s also our favourite dairy-free milk for hot drinks.

Egg Substitute

Eggs bind and add structure. Banana or apple sauce can mimic that structure (with a little flavour), and protein powder can also help — just mix thoroughly to distribute it evenly.

Flour Substitute

Gluten-free flour works well when paired with a little xanthan gum to help the cake hold its shape. Too little xanthan does nothing; too much turns the batter gummy — but used correctly, it makes a reliable wheat-flour alternative.

Gluten-Free, Eggless, Vegan Vanilla Sponge Recipe

We believe everyone deserves great cake, and while we’d love to bake for you every time, we understand that’s not always possible. We aren’t able to create true allergen-free cakes on our premises because we handle wheat, egg, dairy, nuts, peanuts and soya.

This step-by-step recipe helps you create a delicious vanilla sponge that’s genuinely school-friendly.

And of course, if you’d prefer to skip the baking altogether, you can always have a beautiful celebration cake delivered straight to you with our cake delivery across London & Surrey — no allergens juggling required.

Before you go, don’t assume vanilla is the only option for gluten-free, eggless and dairy-free baking. We’ve written a range of Hero Sponge recipes that account for different allergens. One of the best things about our fully free-from Hero Sponge is how versatile it is — five flavour variations, easily adaptable, and perfect for cupcakes or traybakes too. Its ‘Hero’ name is well earned.