Planning an upcoming birthday party? Try making an allergy friendly cake for the kids to enjoy. No party? Make it anyway, the weekend is always a reason to splurge.
Classic Chocolate Birthday Cake
(milk-free, egg-free, peanut-free, nut-free)
1/2 cup milk-free shortening (Some varieties include Crisco, Spectrum or Earth Balance*)
1 1/2 cups milk-free buttermilk (1 1/2 cups soy or rice milk mixed with 1 1/2 T. white vinegar, let sit 5-10 minutes)
2 Tbsp. water
1 tsp. good quality vanilla extract
2 cups cake flour
1 1/2 cups granulated sugar
2/3 cups unsweetened cocoa powder
1 1/2 tsp. baking soda
1/2 tsp. salt
Creamy Chocolate Frosting
1 cup milk-free margarine
1/2 cups unsweetened cocoa powder
1/4 tsp. vanilla extract
1/8 tsp. salt
2 c. confectioners sugar
1.Preheat oven to 350° and spray cake pan with milk-free baking spray.
2. In the bowl of a stand mixer fitted with the paddle attachment or with a hand mixer, combine the shortening, buttermilk, water, and vanilla extract until thoroughly mixed.
3. In a separate medium bowl, combine the cake flour, sugar, cocoa powder, baking soda, and salt with a wire whisk. Slowly add the dry ingredients to the shortening mixture, and beat on high speed for 3-4 minutes, occasionally scraping the sides of the bowl with a rubber spatula.
4. Pour the batter into the prepared cake pan(s) and bake 25-30 minutes for cakes and 20-25 minutes for cupcakes. Cool completely before frosting.
Makes one 8-inch layer cake, one 13 x 9-inch cake or 24 cupcakes.
To Make Frosting:
1. In bowl of a mixer fitted with the paddle attachment or with a hand mixer, cream together the margarine and cocoa powder until smooth.
2. Add the soy milk, vanilla extract, and salt and mix thoroughly.
3. Slowly add the confectioners sugar, mixing on low for 1 minute. Increase the speed to medium and beat 4-6 minutes, until light and fluffy.
Makes 2 cups.
**We were informed due to technical difficulties, any blogspot post from yesterday was removed, however the blogger group is trying to replace them today so look for 5/12 post on roasted chickpeas!
How is this "allergy friendly"? Cake flour is a Top 8 allergen. I'd love to see recipes that taste good AND are Top 8 free. Replacing dairy in a recipe is simple. Replacing egg is simple. Replacing wheat flour in baking is VERY difficult.
ReplyDeleteI agree that the flour is the hard part, however I didn't want to post a cake recipe until I was able to try making it myself to make sure the taste and texture are OK. I have 2 I want to try and will post if they work out, one with Bob's red mill mix and another with tapioca flour.
ReplyDeleteAwesome. Baking while Top 8 free is nearly impossible. I rely on store bought mixes for my son, as experimentation gets costly. I personally prefer Cherrybrook Kitchens b/c they are made in a dedicated facility and they are Top 8 free in the box and the ingredients you add to them. Bob's Red Mill mixes tend to call for egg and/or dairy, and they had (maybe this isn't true anymore?) "made in a facility" or "made on shared equipment" warnings. I figure if I'm paying that much money for a cake mix, I'd like to not make substitutions! =)
ReplyDeleteI should add that I visited your blog based on the signage at Domino's Farms in the allergy clinic. :)
ReplyDeleteGreat! So glad you saw the flyers. Where do you find the Cherrybrook Kitchen products? I have a colleague who had also mentioned that brand, sounds great.
ReplyDelete