Creator: Gluten Free Mommy
Birthday coming up for a 4 year old!
Looking for a recipe for a cake without grain, egg, cow dairy, honey, or any artificial colors or additives. She has way too many allergies!
I don't want to settle and give her something she shouldn't have, so if you have anything to offer, please do so!
I found this recipe and made it for my wee lads first birthday.
(i have used rice, buckwheat and quinoa flour, but have a friend who has used almond meal and it was great) I can have almond meal but my wee boy cannot have nuts, dairy, soy, eggs or yeast.
This will make one single layer cake or about 20 mini muffins.
1 1/2 cups flour/almond meal
3 - 4 Tablespoons of cocoa powder (it was hard to find a cocoa powder that absoloutely had no contact with my boys allergens, BUT the quality was superb and the cake was incredible)
1 cup of sugar
1 tsp baking soda
1 tbsp vinegar (any, I have in a moment of deperation used balsamic and it was fine)
5 tbsp oil
1 tsp vanilla
1 cup water
I have made plain vanilla and put in 3 - 4 tspns vanilla extract (not essence). The mixture is runnier but bakes just the same. Have added caraway seeds to this also and makes a nice change.
Combine dry ingredients in a bowl and stir
Mix wet ingredients in a separate bowl anda stir will
Add wet to dry and mix until it is a smooth batter.. do not beat
Pour into greased adn floured pan and bake for about 35mins at 350f. As for cooking time, for some bizarre reason mine always takes varied times... just keep testing after 30 mins to be sure. If minimuffins.. after 10 mins. Good luck
Here's a frosting I am about to make for my DH's birthday cake:
Coconut Cream Frosting:
1 cup coconut milk
1 cup of agave nectar (I am using raw honey)
5 tsp. arrowroot powder
1 Tb. water
1 1/4 cup coconut oil
Heat in saucepan coconut milk, agave, salt. Simmer 10 min. In a small bowl combine arrowroot and water to form a paste. Add to saucepan, whisk vigorously to combine. Bring to a boil briefly until shiny. Remove from heat and very gradually blend in coconut oil. Let pot sit for 1o min. Refridgerate 45-120 min. When ready to use remove and whip if desired.
I got that from http://www.elanaspantry.com/. To give her credit. Also, if you can't use agave, I have many times substituted stevia as a sweetener and had success, though I haven't tried it with this recipe. It might be ok.
Hi Everything free mom
Any frosting recipes without coconut oil? My wee lad is allergic to that, I have been frosting out of nuttelex, rice milk and icing sugar and I have to say, it is absoloutely awful, looks good but spoils a perfectly nice cake very well indeed! would love some tips if you have any. Kx
Is butter out of the picture? I know my dairy sensitivity does not include butter. You could try the natural shortening from spectrum. Tapioca flour blended with butter and stevia has worked for me. Maybe something like, shortening, blended with tapioca flour and your choice of sweetener would work. Frosting is basically fat and sugar, right?
Let's see... almonds, coconut, honey, vinegar, butter (any dairy at all), eggs are all out of the question. So, I am not sure what to make! None of these recipes will work.
Any other suggestions?
So sorry I never responded! I hope you figured it out. My suggestion would be a natural shortening. There is one called spectrum. -Blended with tapioca starch and stevia. You will need lots of stevia to make it taste like a frosting. Add flavoring. Vanilla, cinnamon, or maybe some fruit puree of some kind. I added strawberry puree once.
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