Christmas Cake (Milk-Free)
クリスマスケーキ（乳なし）
By Aoi, licensed nutritionist · From a Japanese preschool lunch menu
In Japan, Christmas cake means a light sponge crowned with whipped cream and bright red strawberries, and this is our preschool version made without any dairy. The batter comes together in one bowl with a whisk, so there is no butter to soften or eggs to whip, and it bakes up soft and gently sweet for little mouths. Sweetened soy milk stands in for milk in the cake, and a soy-based whipping cream takes the place of dairy cream on top. The strawberries on top are what make it feel like a celebration.
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Ingredients
Amounts for 1 child (1 serving). An adult counts as 2 servings.
One serving here is 1.5× the portion served to a child in a Japanese preschool, sized for Western appetites. An adult counts as two servings. Tap an ingredient to check it off.
Ingredients
- 37.5 gflour
- 30 gstrawberries
Seasonings
- 2.3 gbaking powder
- 9 gsugar
- 7.5 gvegetable oil
- 37.5 gsweetened soy milk (Japanese chosei tonyu)Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
- 12 gsoy-blend whipping creamA Japanese whipping cream made with soy milk. Products differ, so for a milk-free cake choose one labeled dairy-free and check the label. Substitute: A dairy-free (plant-based) whipping cream. Regular heavy cream contains milk, so the cake would no longer be milk-free.
- 2.4 gsugar
About the Japanese ingredients in this recipe
- sweetened soy milk (Japanese chosei tonyu) (調製豆乳)
- Japanese 'prepared' soy milk that is lightly sweetened and flavored to taste milder than plain soy milk. Substitute: Regular (original, lightly sweetened) soy milk from the supermarket.
- soy-blend whipping cream (豆乳入りホイップ)
- A Japanese whipping cream made with soy milk. Products differ, so for a milk-free cake choose one labeled dairy-free and check the label. Substitute: A dairy-free (plant-based) whipping cream. Regular heavy cream contains milk, so the cake would no longer be milk-free.
Directions
- 1
Put the flour, baking powder, and sugar in a bowl and whisk well until there are no lumps (or sift them together).
- 2
Add the vegetable oil and soy milk and mix until combined.
- 3
Pour the batter into muffin cups or onto a baking sheet lined with parchment paper, and bake in an oven preheated to 180°C (350°F) for about 25 minutes. Let cool.
- 4
Mix the soy-blend whipping cream with the sugar and whip it into whipped cream.
- 5
Cut the tops off the strawberries.
- 6
Plate the cake, pipe on the whipped cream, and top with the strawberries.
Nutrition
| Per | 1 serving | 1 adult serving | Your total |
|---|---|---|---|
| Energy | 321 kcal | 642 kcal | 321 kcal |
| Protein | 4.8 g | 9.6 g | 4.8 g |
| Fat | 14.4 g | 28.8 g | 14.4 g |
| Carbohydrates | 45.3 g | 90.6 g | 45.3 g |
| Fiber | 1.8 g | 3.6 g | 1.8 g |
| Salt equivalent | 0.5 g | 0.9 g | 0.5 g |
| Calcium | 78 mg | 156 mg | 78 mg |
| Iron | 0.8 mg | 1.5 mg | 0.8 mg |
| Potassium | 246 mg | 492 mg | 246 mg |
| Energy | Protein | Fat | Carbs | Fiber | Salt equiv. | Calcium | Iron | Potassium | |
|---|---|---|---|---|---|---|---|---|---|
| 1 serving | 321 kcal | 4.8 g | 14.4 g | 45.3 g | 1.8 g | 0.5 g | 78 mg | 0.8 mg | 246 mg |
| 1 adult serving | 642 kcal | 9.6 g | 28.8 g | 90.6 g | 3.6 g | 0.9 g | 156 mg | 1.5 mg | 492 mg |
Values are per serving (1.5× the Japanese preschool portion); an adult serving is double. They were calculated by a licensed Japanese nutritionist using the Standard Tables of Food Composition in Japan. "Salt equivalent" is sodium × 2.54, the standard Japanese measure. Allergen flags cover egg, milk and wheat only and come from the nutritionist's records. Soy sauce and miso are made with wheat but are usually allowed on Japanese wheat-free school menus, so check with your doctor.
