VANILLA WACKY CAKE (ALLERGY FRIENDLY)
A delicious allergy friendly cake that is egg-free, dairy-free, and nut-free. Great as a smash cake or birthday or any occasion. Can be made into 12 cupcakes.
Provided by Allergic Princess
Categories Dessert
Number Of Ingredients 8
Steps:
- Mix all ingredients together.
- Pour cake batter into 8.5" diameter x 1" cake pan.
- Bake at 350F for 30 minutes or 15-20 minutes for cupcakes. Done when a toothpick comes out clean.
CHOCOLATE VEGAN BIRTHDAY CAKE (SOY-FREE, NUT-FREE, GLUTEN-FREE OPTION)
Make your birthday party spectacular with this easy allergy-friendly birthday cake, in chocolate OR vanilla! Completely vegan and void of nuts, this cake can also be made into gluten-free cupcakes (see the substitution section for details). Top with beautiful vegan buttercream for a stunning finish and party like it's 1999.
Provided by Randi Tisdall
Categories Dessert
Time 40m
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Grease two, 8-inch round cake pans (OR one large 9 x 13); set aside. PRO TIP: line the bottom of your cake rounds with parchment or wax paper for easy removal.
- In a stand mixer (or large mixing bowl), combine dry ingredients: flour, sugar, cocoa powder, baking soda, and pink salt. While the mixer is running (or with electric hand beaters), slowly stir in oil, vinegar, and vanilla extract. Beat for 30 seconds.
- Next, slowly stir in water while mixing. Batter should thin out a bit, however it should have a medium thickness (not too thin and not too thick). Mix for 60 seconds on high to get plenty of air working through the batter; this will help make the cake fluffy and light.
- Divide batter between cake pans and pop in the oven. Cake should cook for 30 minutes, but I usually like to check mine at about 25 minutes to be on the safe side. To check cake, insert a toothpick into the center, checking that it comes out clean. If your toothpick has batter on it, pop it back int the oven for 3-5 minutes more. Cool COMPLETELY before frosting (approximately 2 hours).
DOUBLE LAYER BIRTHDAY CAKE - ALLERGEN FREE
I got this recipe from the www.foodallergy.org website. I never made it but am saving it here to come back to later. It is milk, egg, peanut, treenut, and soy free.
Provided by Robyns Kitchen
Categories Dessert
Time 1h5m
Yield 8-10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Grease and flour two cake pans.
- In a small bowl, mix together 3 T. water, 3 T.oil, and 2 teaspoons of baking powder.
- In a large bowl, combine all ingredients, adding water/oil mixture. Using an electric mixer, beat until well mixed, approximately 4 minutes.
- Pour batter into cake pans. Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean.
- Cool in pans 10 minutes before removing to wire racks. Frost when completely cooled.
- Note: Baking powder is intentionally listed twice in this recipe. The combination of 3 T. water, 3 T. oil, 2 teaspoons baking powder; mixed together is the substitution for 2 eggs.
Nutrition Facts : Calories 517.1, Fat 18.3, SaturatedFat 3.9, Sodium 496.9, Carbohydrate 84.5, Fiber 0.9, Sugar 44, Protein 4.2
DOUBLE CHOCOLATE LAYER CAKE
A rich, thick, completely double chocolate layer cake that is constructed from scratch. This is a cake that never gets old in any gathering.
Provided by BBASSO
Categories Desserts Cakes Chocolate Cake Recipes
Time 1h25m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans.
- Melt butter and unsweetened chocolate together in a saucepan over low heat, stirring constantly, about 5 minutes.
- Combine flour, sugar, baking soda, salt, and cocoa powder in a large bowl of an electric mixer. Add melted chocolate mixture, buttermilk, and eggs. Beat on low speed for 1 minute; increase speed to high and beat until light and fluffy, about 2 minutes. Divide batter between the prepared cake pans.
- Bake in the preheated oven until cakes spring back when gently pressed, 25 to 30 minutes. Cool in the pans for 5 minutes; invert onto a wire rack to cool completely.
- Meanwhile, bring cream just to a boil in a saucepan. Remove from heat and stir in chocolate chips; mix until frosting is smooth and starts to thicken.
- Place 1 cooled cake layer on a cake plate. Spread with 1/3 cup frosting. Top with second layer. Frost the top and sides with remaining frosting.
Nutrition Facts : Calories 650 calories, Carbohydrate 85.3 g, Cholesterol 119.4 mg, Fat 32.8 g, Fiber 2.5 g, Protein 8.7 g, SaturatedFat 20 g, Sodium 690.2 mg, Sugar 55.5 g
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