On reflection after yesterday's post, I'd thought I'd post up the recipe I used for Carter's birthday cake to help out any others out there who are searching for an allergy friendly cake. I'm still a little excited that Susan sent it to me. To find a cake that's gluten free, egg free and dairy free but still tastes amazing is as rare as gold dust!
So, here it is. You can choose to make it chocolate or use custard powder, it's up to you!
3 cups Gluten Free SR Flour
2/3 (80g) dairy free custard powder or 2/3 cup (70g) cocoa powder
1 teaspoon salt
2 cups (440g) caster sugar
2 cups (500ml ) water
2/3 Cups (160ml) canola oil
1 teaspoon Vanilla essence
2 tablespoons lemon juice ( optional)
3 cups (500g) gluten free icing sugar
2 teasooons dairy free spread
1/3 cups (80ml) soy milk
lemon juice or food colouring
Preheat oven to 180 degrees. Line baking tray or 2 x 12 hole muffin tray with paper cases.
Sift the flour, custard powder and salt into a large bowl; stir in the sugar.
Combine the measured water, oil vanilla and lemon juice in a large jug.
whisk the water mixture into the flour mixture until smooth. Divide the mixture into paper cases or baking tray.
Bake for approximatively 25minutes.
combine the icing sugar, spread and soy milk in a small heat proof bowl. Place over a small pan of simmering water, stir until spreadable. Tint with a few drops of food colouring if desired.
Spread onto cold cakes and decorate.
Now, because I used a round cake tin I found mine took quite a bit longer to cook, around the 45 minute mark. I think opening the oven door frequently to test it didn't help as it sunk a little in the middle, but it was still moist and there's nothing a bit of frosting can't fix.
Thanks so much again Susan, you're a lifesaver. You've made one little boy very happy with his 'yummy shokolat cake!'
If anyone else has found a delicious allergy friendly cake recipe, I'd love you to link in the comments. I'm trying to build up my collection so Carter has a bit of variety. Thanks!