ALLERGEN-FRIENDLY BIRTHDAY CAKES

10 May ALLERGEN-FRIENDLY BIRTHDAY CAKES

If you know someone with food allergies you are probably aware that birthday’s and celebrations can be a stressful time. Kids often feel left out at birthday parties or other events where cakes are served that may be full of their allergen. Below are a list of allergen friendly cakes that you could use for any occasion.  These are also great recipes to make into cupcakes and freeze so if your child gets invited to a party or is having a special celebration at school you can quickly defrost a cupcake and send it with them so they can be included.

VANILLA SPONGE CAKE

Gluten, Dairy, Egg, and Nut Free

Baking & Spices

• 1 tsp Baking powder, gluten free
• 1 tsp Bicarbonate of soda, gluten-free
• 1 1/2 cups Plain flour
• 1 cup Sugar
• 1 tsp Vanilla

Oils & Vinegars

• 1/3 cup Oil

Drinks

• 1 tbsp Vinegar or 1 tablespoon orange juice

Liquids

• 1 cup Water

Directions:

• Preheat oven to 180°C Oil and line a round cake tin. (I use 20cm/8inch pan- but smaller or larger will just vary the height of the cake).
• Mix the dry ingredients together in a large bowl. Use an egg whisk to aerate- their is no need to sift the dry ingredients.
• Using a mixing jug, beat the oil, vinegar, vanilla and water together. Mix well.
• Make a well in the flour mix and add the wet mix. Beat this together slowly and when mixed through beat with a wooden spoon for a couple of minutes.
• Pour the mixture into the prepared tin.The mixture should be the consistency of a thick batter. Cook 45-60 minutes.
• When cooked, remove the cake from the oven and allow the cake to cool in the tin for 5-10 minutes before turning out to cool.

Decorate as desired

Spiced Applesauce Muffins or Birthday Cake

Dairy free, egg free

Canned Goods

• 1 cup Applesauce, unsweetened

Baking & Spices

• 2 cups All-purpose flour
• 1 tsp Baking soda
• 1 tsp Cinnamon
• 1 cup Granulated sugar
• 1/2 tsp Nutmeg
• 1/2 tsp Salt

Oils & Vinegars

1/2 cup Vegetable oil

Directions

• Preheat oven to 350°F. Line a 12-cup muffin pan with cupcake liners (or generously grease two 6-inch round pans with nonstick cooking spray).
• In a medium bowl, whisk together flour, baking soda, salt, cinnamon, and nutmeg. In a large bowl, mix together oil and sugar until sugar is dissolved. Alternately add flour mixture and applesauce and blend in, starting and ending with flour mixture. Mix until just incorporated.
• Scoop batter into prepared muffin pan and bake for 14 to 16 minutes (or divide batter between 6-inch cake pans and bake for 20 to 25 minutes), or until toothpick inserted in center comes out clean. Cool in pans for five minutes before turning out onto a wire rack to cool completely

Dairy Free & Soy Free Buttercream Frosting

2 TBSP coconut cream

1 tsp vanilla

2 TBSP dairy free milk (almond milk, coconut milk)

pinch of salt

1 1/4 c. dairy and soy free butter

3 1/4 cups of powdered sugar, plus extra just in case

Chocolate Cake

Egg, Dairy, and Nut free

1 ½ cups all-purpose flour

½ tsp salt

1 cup white sugar

¼ cup unsweetened cocoa powder

1 tsp baking soda

5 tbsp vegetable oil

1 tbsp white vinegar

1 tsp vanilla extract

1 cup cold water

½ cup semi-sweet chocolate chips

Directions:

1. Preheat oven to o350 degrees. Grease an 8*8 inch baking pan.
2. In a large bowl, combine flour, salt, sugar, cocoa powder, and baking soda. Mix well with a for, then stir in oil, vinegar, and vanilla extract.  When dry ingredients are thoroughly moistened, pour in cold water and stir until batter is smooth.  Stir in chocolate chips and pour batter into prepared pan.
3. Bake in preheated oven for 30-35 minutes, until a toothpick inserted in center comes out clean. Cool on a rack.