At the time of publication, all recipes were free of the allergens listed as being free of in the title (i.e. soy-free, milk-free, etc.), and all other information shared was accurate to the best of my knowledge.
Though I strive to update outdated information quickly and work diligently to make sure you have the most accurate information possible at all times, it is your duty to double check labels EVERY TIME to ensure that the ingredients you use are SAFE FOR YOU.
Your doctor or allergist should also be your first go-to for information on how to handle your medical needs. That being said, if you DO notice an error, please send me an email letting me know (tell me what page or recipe the error is on, what the error is, etc.), and I will correct the error ASAP.
Thank you so much!

Please Be Advised:
I make sure all of my recipes use foods that are free of the allergens they say they are free of. You will need to do the same. For help with this, please see the appropriate "Alternative Names" page for the allergen(s) you need the recipe free of.

Print This Recipe/Page

Print Friendly and PDF

Saturday, December 29, 2012

Vaselopita (Greek New Year's Cake) (Soy and Fish-Free, Can Be Milk, Nut, Egg and Wheat-Free)

I wasn't going to post again before the New Year, but that was before I found a recipe on for Vaselopita by

  1. In a medium bowl, cream the butter and the 2 Cups sugar together until light.
  2. Stir in the flour and salt and mix until the mixture is mealy (crumbly).
  3. Add the eggs to the mixture one at a time, mixing well after each addition.
  4. In a small bowl, combine the baking powder and milk and then add it to the egg mixture; mix well. (Note: To get the milk warm in a hurry, put it in a microwave safe bowl and heat in the microwave for 30 to 60 seconds until the milk is warm to the touch.)
  5. In a small bowl (you can use the same one you used for the milk and baking powder), combine the lemon juice and baking soda and then stir it into the batter, mixing well.
  6. Divide the batter evenly between the two prepared pans and bake for 20 minutes in the preheated oven.
  7. While they are baking, mix the 1/4 to 1/2 Cup almonds and 1/8 to 1/4 Cup sugar (amount you use of either is based on personal preference) in a small bowl and set aside.
  8. After the 20 minutes is up, remove the cakes from the oven and sprinkle the tops with the almond and sugar mixture, dividing the mixture evenly.
  9. Return the cakes to the oven and bake an additional 20 to 30 minutes, or until the cakes spring back when touched in the center.
  10. Let the cakes cool for 10 minutes and then run a butter knife around the edges of the pans before inverting them, one at a time, onto a plate (may take a minute and some gentle pounding on the bottom and sides of the pan to get it loose, but try not to shake it loose as it could lead to breaking the cake) and then inverting again onto a serving platter so that you have them showing almond/sugar side up.
Makes 8 to 12 servings per cake, so 16 to 24 servings total.

  • New Year's Tradition: The tradition with this cake is to make it on New Year's Day at breakfast and to cut a small hole into one of the cakes while it is cooling and insert a quarter into the hole, then trying to cover the hole with sugar.  After the cakes have cooled for 10 minutes and you've turned them out as described in step #12,  you serve the cake to each person in the family, starting with the youngest.  The person who gets the quarter in their piece is said to get good luck for the whole year!
  • Milk-Free: Use a non-dairy butter in place of the butter (like Earth Balance) and a non-dairy milk in place of the milk (like SoDelicious).  Just make sure your substitution fits all your dietary needs.
  • Nut-Free: If you can have pecans, you can sub them for the almonds.  If you cannot have any type of tree nut, you can leave the almonds off entirely.
  • Egg-Free: Use one of the egg substitutions listed here in place of the eggs, just make sure that your choice reflects your individual allergen needs.
  • Wheat-Free: Use gluten-free flour (such as King Arthur Flour's Gluten-Free line) for the flour.  You may need to add up to 3/4 teaspoon xanthan gum or ground flax seed as well to help with texture issues.  Make sure that all your choices reflect your allergen needs.

(This recipe was originally posted on my original site, Natural and Free.)


  1. Replies
    1. I hope you love it, Kristiina! :) Thanks for stopping by and leaving a comment!

  2. Oh, this sounds very yummy! I have it on my to try list!
    Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    Be sure to check out the winning entry this week for our Better Batter Giveaway! The winner will be announced Thursday evening!

    See you there!

    Cindy from

    1. Hope you love it, Cindy! :)

      I'll be there Friday! :)

      Thanks for the Twitter and Pinterest love! Always a pleasure to have you stop by my blogs, too, Cindy! :)

      Take care.


Thoughts? Comments? Questions? Feel free to leave a message or email me directly (See the "Contacting Me" page for more information on how to do this.).

Please note that all comments must be approved before they are published, and no anonymous comments are allowed (you can email me if you don't want to leave a public comment). I'm sorry for any inconvenience this may cause you.

Thanks for reading me! I love to hear from my readers so keep the comments/emails coming! :)