Cake Recipe Request

Darcy - posted on 11/08/2008 ( 5 moms have responded )

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My daughter is allergic to milk, wheat, eggs, and nuts. She will be turning 2 in December and I'd love to make a good cake for her. I tried an allergy free cake last year and it turned out dry. She only had a few bites of it. She loves the Enjoy Life cookies, and I'd like something with that moist consistency. Thank you for any ideas! She was diagnosed at 4 months with these allergies, and I'm hoping she's outgrowing most if not all of them. Has anyone child outgrown the allergies?

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Katie - posted on 11/11/2008

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We love pamela's chocolate cake mix here. I think there might be a dairy cross contamination warning on the mix, you might have to call the company and discuss their cleaning practices, etc, to see if you're comfortable with that mix. The mix has an "egg free" recipe on the side of the bag, so that you can make the cake with the proper amount of egg replacer (you will need the box of powdered "egg replacer" to make the mix properly). Egg replacer doesn't usually work for me in other recipes, but if you make the cake per their instructions (with the egg replacer), it turns out great. As far as a recipe goes, the recipe below is the one I used until I fell in love with the Pamela's mix.



Double Chocolate Cake

1 2/3 cups gluten free flour blend (we use Bette Hagman’s featherlight rice flour blend)

1 cup packed brown sugar or granulated sugar

1/4 cup cocoa (we use ghiriadelli sp??)

1 teaspoon baking soda

1/2 teaspoon salt

1 cup water

1/3 cup vegetable oil

1 teaspoon vinegar

1/2 teaspoon gluten free vanilla (we use McCormik's)

1/2 cup chocolate chips (we use enjoy life brand)

Heat oven to 350 degrees. Mix flour, brown sugar, cocoa, baking soda and salt with a fork in an ungreased square pan, 8X8X2 inches. Mix in remaining ingredients except chocolate chips. Sprinkle chips over batter. Bake until wooden pick inserted in center comes out clean, 35-40 minutes. Sprinkle with powdered sugar, or frost if desired.



This cake is pretty dense, and it dries out quickly, so it's best to make it the same day that you want to serve it. It has a great taste, though. Good luck with the cake!

Stacia - posted on 11/10/2008

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Darcy,



I am sorry I did not see that your daughter is allergic to wheat until after I hit the post button. I have used the fallowing and they do not have wheat in them I checked the products I have at home before reposting.



Pamelas Product www.pamelasproducts.com

Namaste Foods www.namastefoods.com

These products are wonderful and they have a full line of wheat free mixes.

Stacia - posted on 11/10/2008

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Darcy,



Hi I have a 5 year old son and he is allergic to cows milk and all soy products.



I have found a cake recipe that is wonderful.



Double Layer Birthday Cake

M, E,P, S, N free.



3 cups cake flour

1 3/4 cup sugar

1 1/4 cups water

1/2 cup shortening

3 Tablespoons, 3 Tablespoons oil, 2 tsp baking bowder, mixed together

2 1/2 teaspoons baking powder

1 teaspoon salt

1 1/2 teaspoon vailla extract



Preheat over to 350 degrees F. Grease and four two cake pans.

In a large bowl, combine all ingredients. Using and electric mixer, beat until well mixed, approximately 4 minutes. Pour hatter into cake pans Bake 40 to 45 minutes or untill tooth pick inserted in ceter come out clean.

Cool in pans 10 minutes before removing and place cakes on to wire racks.

Frost when completely cooled.



Note Baking powder is intentionally listed twice in this recipe. The combinatio of 3 T. water, 3 T oil, 2tsp baking powder, mixed together is the sustitution for 2 eggs.



Coco Frowsting

M, E, W, P, S, N free



1/2 cup milk free, soy free margarine, softened

1/2cup Hershey's unsweetened cocoa powder

2 2/3 cups unsifted confectioners sugar

1/4 cup water

1tsp. vanilla extract.

Beat margerin on mediun speed in large miserbole until sftened, about 1 minute. add remaining ingredients. Beat on low speed untill ingredients are moistened. Beat on medium speed untill creamy



Vanilla Slik Frosting

M, E, W, P, S, N free



3 cups confectoners sugar

1/2 cup milk free, soy free margarine softened

3 Tablespoons water

1 teaspoon vanilla



In large bowl, combine all ingredients . Mix until smooth.



Presonal note.

I make cup cakes for my sons birthday party.

I usualy bake the cup cakes about 20 minutes and check each one to see if they are done.

My son likes the flavor of orange so I add orange extract to his birthday cake.

It is a big hit.

During the holidays I add pepermint extract.

Happy baking

Alicia - posted on 11/10/2008

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If your daughter can eat oats, check out the Sophie Safe Cooking cookbook. All of the recipes are free of your daughters allergens and use 'regular' pantry ingredients. She has a few cake recipes in addition to cookie and muffin recipes.

I found this cookbook when we needed to be wheat free for a while. We no longer avoid wheat but I still like to make some of the baked goods.....they are THAT good!

Lori - posted on 11/09/2008

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My daughter is allergic to that stuff too. One time I made some muffins using Chick Pea flour. It was pretty moist. I will have to look the recipe up.

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