My "Go To" Allergy-friendly Cake and Icing!
As a food allergy parent, one of your first thoughts after finding out your child has food allergies is, “OMG, my child won’t be able to eat birthday cake”. At least, that was one of the first thoughts I had. After I discovered this cake and icing recipe, it truly took away all that anxiety because I knew I had found a cake that was not only delicious but SO SO easy to make which was exactly what I needed. You can also search for “chocolate wacky cake” and others online as well.
I cannot take credit for either of these recipes but I did want to share them with you because it’s helped get me through ALL the birthdays and holidays! My 5 year old son even requested these for his birthday and he doesn’t even have food allergies. That’s how delicious they are :)
VANILLA CRAZY/WACKY CAKE (Dairy, egg, nut free)
1 1/2 Cups flour + 3 Tablespoons (all-purpose)
1 Cup white sugar
1 tsp. baking soda
1/2 tsp salt
1 tsp white vinegar
2 tsp vanilla
5 Tbsp vegetable oil
1 Cup water
Preheat oven to 350 degrees F.
Mix first 4 dry ingredients in a greased 8″ square baking pan. Make 3 depressions in dry ingredients – two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth. Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Cool. Top with your favorite frosting. Enjoy!
VANILLA ICING (Dairy, egg, nut, gluten free)
3 3/4 Cup powdered sugar
3 Tbsp vegan butter
4 Tbsp soy milk
2 tsp vanilla
Add powdered sugar, butter, milk and vanilla to a mixing bowl.
Using an electric mixer, start at low speed and gradually increase until smooth.
It should be very thick but easily spreadable. If it’s too thick, add more milk, if it’s too runny, add more sugar.
(For cupcakes- 1 cake recipe makes 12 cupcakes- bake for 28 minutes)