I have been asked to make a cake for a 2 yr old who has severe dairy, egg and soy alergy, this is the first recipe I have come across, is it for defiantly free from all three? if so what flour do you use, and is the vinegar normal brown or is it white?
We make "wacky cake" all the time for our kids! Yes - the recipe is egg, dairy & soy-free! We use "unbleached all purpose" flour, and whatever vinegar works for your allergy set. We often use either apple cider vinegar or white vinegar. There are lots more allergy-friendly cake recipes here: http://www.kidswithfoodallergi...friendly-recipes.php
You can use whatever brand all purpose flour they normally use. The vinegar is whatever works. I generally use cider vinegar. For milk alternative, I recommend SoDelicious coconut beverage. Use the unsweetened. If the friend has a milk alt they use for the kiddo, just use that.
Hi Kim, Just be sure to read every ingredient label of every thing you use. Be aware that some ingredients in your kitchen may be contaminated if you ever double-dipped. The safest thing to do is buy all new ingredients. If you want to make a frosting/icing for this cake, you'll need to use milk and soy free shortening or margarine. Options are Earth Balance soy-free (red packaging) or coconut oil (among a few others). You can keep it simple and just do the solid fat (safe margarine or...
Sorry, I think you misunderstood me. What I was talking about is different than shared lines at a manufacturer's facility. I am talking about when a third party repackages a product like Dum Dums for a store such as Target, CVS, etc. This is done separate from the manufacturer's facility. Even though the candy may have been free of allergens when made and packaged in a manufacturer's facility. These repackaged items, cross-contamination is introduced when the it is rebagged by a third-party.
Originally Posted by Beck F: Is there a recipe for this cake? Looks delicious! I used flour ( you can use gluten free) , (unsweetened Apple sause in place of eggs) coconut oil ( instead of butter) , gluten free-dairy free-nut free chocolate chips ,and coca powder and for the frosting I did coconut oil, rice milk and coca powder!
Great post. I have a question about baking larger sheet cakes. Do you use a metal core (I can't remember if that is the "real" name for that, or not) when you bake them? I usually make a half sheet for birtday parties and find it is difficult to get the center done without over cooking the side.
I do have a heating core, but I've found that allergen friendly cakes don't always bake well in larger sizes. This is especially true of egg free cakes since they lack key structure. If you can get it baked through, the chance of cracking or crumbling while handling it is pretty high. I've found that Wacky Cake doesn't do well in anything bigger than 9x13 - it takes so long for the center to heat up that the single acting leavening just fizzles out. Gluten/wheat free cakes are very difficult...
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