Mamabake’s Bake Sale Guide : Allergy Friendly Recipes


Following on from the first part of MamaBake’s Bake Sale Guide, we have several more recipes to share which would be perfect for your next fundraising event. Please refer to part one to read Mamabake’s central tenets for the kind of recipes you’re looking for.

While we covered popular favourites buttery shortbread, chocolate brownies and English egg custard tarts last time, in this Part 2 we have some recipes which avoid allergens. All these recipes are nut free, as most schools tend to avoid nuts. Our sugar cookie recipe is eggless, as is our vegan chocolate cake which is perfect for slab cakes, layer cakes or cupcakes. Our lemon polenta cake unlike most moist-cake recipes is nut-less and gluten free.

Lemon Polenta Cake – Gluten free, Nut free
This recipes makes 1 dozen muffin sized cakes, 2 dozen mini-muffin sized cakes or a large loaf

250g butter, at room temperature
1 cup caster sugar
4 large eggs
1 1/4 cup gluten free self- raising flour
1 cup fine polenta
2 teaspoons baking powder
zest and juice of 3 lemons, 3 tablespoons reserved
3 tablespoons caster sugar


  1. Preheat the oven to 170 degrees and line a spring-form round baking tin or a 20 X 20 square tin or a 12 hole muffin tin or equivalent with baking paper or cupcake papers
  2. Cream together the butter and sugar until pale and fluffy
  3. Beat in the eggs one at a time until fully incorporated.
  4. Whisk in the lemon zest and lemon juice
  5. Whisk in the flour, polenta and baking powder
  6. Add the lemon juice and whisk thoroughly to combine
  7. Pour the cake batter into the prepared tin and bake for about 25-30 minutes until a skewer to the centre of the cake comes out clean. Allow to cool fully before removing from the tin.
  8. In a small saucepan combine the caster sugar and reserved lemon juice and bring to a boil allow to bubble for 5 minutes. Allow the syrup to cool to just warm before brushing the cake with the warm syrup. This cake can last about a week if kept in an airtight container in the fridge. The lemon flavour is stronger the next day and the syrup keeps the cake moist, making this a great cake to make the night before for a bake sale.

More gluten free recipes, here.


Sugar Cookies – Egg Free, Nut free
Sugar cookie recipes generally contain eggs. Sugar cookies are just a basic butter cookie which does not rise or puff up when baked, so they retain cookie cutter shapes and imprints. They are commonly iced but they’re also great and sweet enough just plain. You can get about 3 dozen cookies or more from this recipe depending on the type of cutters you use. This dough can also be frozen for a couple of months.
340 grams butter, at room temperature
1 ½ cups caster sugar
3 cups of plain flour
1 teaspoon of baking soda
pinch of salt.


  1. Cream together the butter and sugar.
  2. Whisk together the flour, baking soda and salt.
  3. Fold together with the butter and sugar mixture until no pockets of flour remain and you have made a smooth dough.
  4. Wrap in cling film and place in the fridge to chill for at least an hour
  5. Roll dough to a width of about 3-5mm and cut with cookie cutters or into shapes with a knife.
  6. Lay 2cm apart on a lined baking tray and bake for about 10 minutes at 170 degrees Celcius or until the edges are golden. Allow to cool before removing from tray and allow to cool to cold before decorating. These sugar cookies last 1 week or up to 10 days if kept in an air tight container and tend to stay crisp.

sugar cookies

Vegan Chocolate Chip Cake – Egg free, Nut free

This delicious chocolate cake is easy to knock together from ingredients in the pantry and has
great crumb texture and deep chocolate flavour. You could keep it vegan and frost the cake with 400mls coconut cream that has been chilled overnight, whipped together 1 teaspoon of vanilla extract and 2 tablespoons of agave syrup or maple syrup. You can get sixteen 5cm squares out of this recipe.

1 ¼ cups plain flour
1 cup sugar
¾ cup high quality unsweetened cocoa powder
1 teaspoon salt
1 teaspoon baking soda
¼ cup vegetable oil or rice bran oil
1 ¼ cup of water
1 teaspoon vanilla extract
¾ cup chopped dairy-free dark chocolate

  1. Preheat the oven to 175 degrees Celcius.
  2. Prepare a 30 X 30 cm square cake tin or equivalent by greasing with oil or lining with baking paper
  3. Combine the flour, sugar, cocoa powder, salt and baking soda in a large bowl.
  4. Add the oil, water and vanilla and whisk to combine.
  5. Fold through the chopped dark chocolate.
  6. Pour the batter into the prepared tin and bake for 40 minutes or until the cake bounces bake when pressed gently with a fingertip in the centre. Allow to cool before icing or cutting into squares. This cake will last up to 1 week in the fridge, especially if un-iced. It contains no butter or eggs so remains more stable and fresh tasting even as the days pass.

More vegan recipes, here.


join mamabake

Speak Your Mind

Do NOT follow this link or you will be banned from the site!