There are times when we just have to get right down to basics. Not everyone “gets it,” and even people with allergy suffering household members are often in the dark about picking the best, safest possible foods. I would like to share with you some of my allergy-free tricks of the trade, so that you can confidently begin cooking with allergies.
This week, we will focus on cakes. Why? 1) Because people ask me almost weekly about making them, where to buy them, how to know if certain packaged ones are safe, etc. 2) I LOVE CAKE! There, I said it. It is true. Now that you know one of my weaknesses, I can let you in on another secret:
It is SO EASY to bake allergy-free cakes (that don’t taste like they are missing a thing)
If eggs are problematic for your allergy sufferer, you may think baked good are impossible. NOT TRUE! There are many substitutions for eggs: Ener-G egg replacer, applesauce, a mixture of your preferred allergy-safe milk and apple cider vinegar. This recipe is one of our favorites, and uses the apple cider vinegar trick (no, you can’t taste the vinegar):
1 1/4 cups flour
1 cup sugar
1/3 cup unsweetened cocoa powder (for chocolate cake; omit it for yellow)
1 tsp baking soda
1/2 tsp salt
1 cup soy milk (or whatever allergy-safe milk of your choice)
1 tsp vanilla extract
1/3 cup vegetable oil
1 tsp apple cider vinegar
Preheat the oven to 375 degrees. Oil, or line, your cake pan or cupcake tins.
Add the apple cider vinegar to the soy milk, and whisk until it gets frothy. Set this aside, and begin to work on your dry ingredients.
Sift the dry ingredients, and make sure that everything is mixed together well.
Add the wet ingredients, and mix well.
Pour the batter into your pan.
Bake 22-30 minutes (ovens may vary), or until an inserted toothpick/knife comes out clean.
Allow the cake to cool completely, and decorate as you choose.
Vanilla Icing Ingredients
3/4 cup powdered sugar
3/4 cup dairy-free butter
1/8 cup vanilla soy milk (or the allergy-free milk of your choice)
Add the sugar and butter to the bowl. Use an electric mixer to blend the ingredients while slowly adding the milk. Mix until you get the desired texture. You may have to add a little more butter or milk to get it exactly how you want it.
Easy, isn’t it?
I look forward to sharing more allergy friendly recipes with you soon.
Until next time,