Thursday, January 27, 2011

Favorite Cake Recipes

Last month was Owen's birthday. We celebrated with a delicious cake. I must admit, our cakes have come a LONG way from when the kids were first diagnosed with their allergies. Of course it helps that Owen can now have wheat.

I decided it appropriate to post our favorite cake recipes. One of my friends from college wrote a post about her daughter's first birthday and how they didn't have cake because they couldn't find one she could eat. I felt horrible, knowing that I have so many different recipes. Here goes!

Banana Cupcakes

3/4 cup sugar (OR 1 tsp stevia)
1/2 cup butter, margarine or oil
2 eggs (OR 3 tsp egg replacer mixed with 4 TB water OR an extra banana)
1 cup mashed bananas with 1 tsp baking soda mixed in
2 Tb milk (cow, soy, rice) or water
1 tsp baking powder (OR 1/4 tsp baking soda mixed with 1/2 tsp of lemon juice)
1 3/4 cup flour (wh. or br. wheat, spelt, or rice flour OR my favorite mix: 1 cup br. rice flour, 2/3 cup chickpea flour, 1/3 cup tapioca flour – this mix can be used in place of wheat in almost all recipes)
pinch of salt

Bake cupcakes at 350 degrees F for 15-20 minutes.

This recipe is so versatile for almost every diet. Originally this was a banana bread recipe, and can be made in loaf form, however I found if I added some vanilla frosting, it made great cupcakes.

Vanilla Cupcakes

3 eggs (or 4.5 tsp egg replacer mixed with 6 TB water)
1 1/2 cups sugar (or 1 1/2 tsp stevia)
2 sticks of butter (or the equivalent of oil or margarine)
3 cups of rice flour
2 tsp baking powder (or 1/2 tsp baking soda mixed with 1 tsp lemon juice)
1 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk (or 1 1/4 cups rice milk mixed with 1 1/2 TB lemon juice)

Bake at 350 degrees. 10-12 minutes for cupcakes.

This recipe comes from The Kid Friendly Food Allergy Cookbook by Leslie Hammond and Lynne Marie Rominger.

Yellow Cake

1/2 cup margarine or oil
1 1/2 cups sugar
1 tsp. vanilla
1/2 teaspoon lemon extract (optional)
2 eggs (or 2 bananas or 2/3 cup pumpkin puree or 1 tbsp. egg replacer with 4 tbsp. water)
2 1/2 cups wheat flour (or gluten free flour mix)
1 1/2 tsp. baking powder
3/4 tsp. salt
3/4 cup water

Preheat the oven to 375 degrees and grease and flour the bottoms (not the sides) of three 8-inch round, two 9-inch round, or one 10-by 15-inch oblong cake pan(s). (I have only made cupcakes with this recipe, if you have to omit the egg, I'm uncertain if the cake will turn out.)

Cream the margarine (or substitute), sugar, and vanilla and lemon extracts well together; add the eggs (or substitute) and beat and beat until very light and fluffy. Sift the flour, salt, and baking powder together.

Add the water to the batter along with the sifted dry ingredients, and stir only until well mixed. Turn the batter into the prepared cake pans.

Bake until done; the layers take about 25 minutes, the oblong cake takes about 30 to 35 minutes. Cupcakes take 15 to 20 minutes.

This recipe is from The Milk-Free Kitchen by Beth Kidder, with substitutes added by me.

This is a delicious cake! We love to add allergy friendly chocolate chips to the batter or allergy friendly sprinkles to make it extra special.

Quick Chocolate Cake

1 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 tsp. baking soda
1/4 tsp. salt
3/4 cup brown sugar, firmly packed
1/3 cup oil
1 cup water
1/2 tsp. vanilla
2 tbsp. almond liqueur (optional)

Preheat the oven to 350 degrees and grease a 9-inch round or an 8-inch square pan. Sift the flour, cocoa, baking soda, and salt together into a bowl. Measure the brown sugar and add it. (If the brown sugar is very lumpy, you may want to break the clumps up with your fingers.) Stir the dry ingredients well. Mix the oil, water, and vanilla together, then add them to the dry ingredients and stir just until all the dry bits are wet. Turn the batter into the prepared pan or cupcake liners. Bake the cake for 30 minutes. Bake cupcakes for 15 to 20 minutes.

This recipe is from The Milk-Free Kitchen by Beth Kidder.

We also love to add chocolate chips to this recipe too!

When it comes to frosting our cakes we use a basic recipe.


3 cups sifted confectionery sugar
1/2 cup margarine
3-4 tbsp. water

If you want to make chocolate frosting subtract 1/3 cup sugar for 1/3 cup cocoa.

If you can't use any type or margarine, subtract it from the recipe, add more water a tbsp. at a time until desired consistency and add safe vanilla for flavor.

We are unable to use dyes at our home so instead I'll add fruit juices instead of water to make desired colors.

I do have many more cake recipes but these are the ones that I have tried myself and can guarantee results.

A couple things to remember:

Cakes made without eggs usually have difficulties cooking all the way through. It's easier to make cupcakes.

Cakes made with non wheat flours cook differently. Double check to make sure cake is done before removing it from the oven.

Margarine and oil can usually be used interchangeably. When oil is called for, applesauce can be used in its place.

Milk of any kind and water can usually be used interchangeably, although cakes with water tend to be a little bit more dense and dry.

Eggs can be replaced with egg replacer (a potato powder), bananas (one for one), pumpkin (1/3 cup per egg), and sometimes other fruits.



  1. Renae, This is a very useful blog--just your last two posts were worth recommending to patients! Thanks and kepp up the great work!

  2. Thank you Jenny! We would really like that!

  3. I finally found this post, thanks. It is so much easier now that she can have wheat. And I think that even cocoa is okay sometimes, so I think the being a chocolate lover I will make the chocolate one for her. Thanks so much for these recipes! You are wonderful!

  4. Wow! that is such a nice collection. I love cake recipes and this post is a keeper. Thanks.