Birthday Cake

Jacqueline - posted on 02/14/2010

I always make mine own cakes and substitue back if you need some recipes let me know what the child is allergic to and I will give you some ideas.

Naomi - posted on 02/14/2010

hi, i have twins with a load of allergies as well,if you can tell me what he alergic to i might be able to help you with a recipe or two, they have had birthday cakes now for both their 1st and second birthdays.

Kim - posted on 02/12/2010

I have TONS of recipes, my son is allergic to 15 different foods, but without knowing what your son is allergic to I don't know which one to post. Please let us know his allergies.

Andrea - posted on 02/05/2010

Oh and here is the frosting recipe I use.



1 Cup nonhydrogenated shorening

3 1/2 C confectioners' sugar, sifted

1 tsp vanilla extract

1/2 tsp lemon extrat (or same flavor you used in cake)

Up to 1/4 C coconut milk (or zuccini milk)



Beat the shortening until fluffy. Add sugar and beat for about 3 minutes. Add extracts and slowly add up to 1/4C milk. Mix together until proper frosting consistency.



You can also add a few drops of food coloring if desired, but I prefer food coloring gel because it doesn't affect the consistency.

Andrea - posted on 02/05/2010

Chocolate cupcke/cake recipe (you only need one mixing bowl!) I adapted this from Vegan Cupcakes Take Over the World



1 Cup coconut milk (or zuccini milk*)

1/3 C canola oil

3/4 C sugar

2 teaspoons vanilla extract

1/4 tsp lemon extract (you can really use any flavor extract)

1/4 C tapioca flour

2 Tablespoons ground flaxseed

1/3 C unsweetend cocoa powder (you can get dairy-free or use carob powder. I have done both)

1/2 C millet flour

1/2 C quinoa flour (I use garbonzo bean flour)

1 tsp baking powder

1/2 tsp baking soda

1/4 tsp salt



Preheat ovento 350 F. If makig cupcakes line pan with cupcake liners. If making a cake grease pan with non-hydrogenated shortening (natural food stores carry this)



In a large mixing bowl milk, oil, sugar and extracts Mix with an electricmixer on medium speed just to combine. Add tapioca flour and flax seed and mix vigorously for about a minute until the tapioca flour is dissolvedand he mixture is wel emulsified.



Add the cocoa powder, millet flour, quinoa flour, bking powder, baking soda and salt. Mix on medium-high for about 2 minutes. It is important to mix really well.



Pour into cake pan or fill cupcake liners 3/4 full.



Bake for 20-3 minutes. Cool completely before frosting.



It is more dense than a normal cak and slighlty crumby but it is super moist and relly god. Friends who had no clue it was an allergy-friendly cake have raved about it :) My kids LOVE it.



*Zuccini milk recipe

2 1/2 pounds firm zucchini, peeled and cut into chunks



Place enought zucchini in a blender to fill it about one-quarter full. Process to a thick, smooth liquid. Pour into a large saucepan. Repeat to puree all the zucchini.



Heat to boiling over medium-high heat and cook for 1 minute. Cool briefly and pour into four 1-cup canning jars. Makes about 1 quart. (can be stored in the fridge up to 1 week, or in the freezer up to 1 year).



from "The Allergy Self-Help Cookbook" by Marjorie Hurt Jones, R.N.

Amanda - posted on 02/02/2010

got to livingwithout.com they ahve a wonderful vanilla cake that even last 4-6 days without getting dry it is glueten, wheat, dairy and could be converted easily to being egg free. its wonderful! i have many allergies and i use it all the time! its also corn free!

Wendy - posted on 01/22/2010

What is he allergic to?

Claire - posted on 01/20/2010

I can vouch for Laurie's cake recipe! We made something very similar when I was younger, but I think it had less oil and more water.

Awesome recipe and seriously easy to make!

Laurie - posted on 10/29/2009

Wacky cake

Ingredients

3 cups flour, 2 cups sugar

1/2 tsp salt, 6 tbsp cocoa



2 tsp baking soda, 2 tbsp vinegar



1 tsp vanilla, 10 tbsp vegetable oil

2 cups water



Mix dry ingredients in a bowl (flour, sugar, salt, and cocoa) with a spoon create 2 wells in the mixture. Put 1 tsp of baking soda in each depression, and add 1 tbsp of vinegar to each, let it fizz.



Add remaining ingredients (vanilla, veg oil, water) mix and bake at 350 for about 30 minutes (toothpick test works well to tell doneness)



This looks like a really bizarre recipe, but this is a really moist chocolate cake. You can use any frosting, or simply cover it with a sugar glaze (sugar and water) Good Luck - I hope this helps!