Gluten-Free, Yeast-Free,egg-Free, Diary-Free Cake & Fros

Baking By daprincessnora Updated 13 May 2012 , 6:59am by scp1127

daprincessnora Posted 9 May 2012 , 4:12am
post #1 of 8

Hi ladies,
A friend of mine having 4 yo son with many allergies; gluten, Yeast, egg (yolk), cow milk and all its products, and nuts...poor kid
She asked me for his birthday cake and if i can make a one with frosting with the above criteria..
I never made a cake with this criteria all together, and i really don't want to say NO.

Please help ! icon_sad.gif

7 replies
jason_kraft Posted 9 May 2012 , 4:29am
post #2 of 8

Cherrybrook Kitchen makes mixes that are gluten-free, egg-free, dairy-free, and nut-free. You would probably need to order it online since I doubt they have distributors that serve UAE unless you are in Dubai.

http://www.cherrybrookkitchen.com/products/gf_yellowcake.php

You can also do a search for gluten-free and vegan cake recipes if you want to make it from scratch. Generally these types of recipes use either ground flaxseed or tofu for the cake and soy-based margarine with shortening for frosting..

daprincessnora Posted 9 May 2012 , 3:53pm
post #3 of 8

Thanks jason craft
Will go through the link to see if i can order
And i will keep seeking for vegan frosting recipes

tdovewings Posted 9 May 2012 , 4:14pm
post #4 of 8

Poor kid, I thought my kids have bad food allergies. Here is a recipe that you can easily adapt. Use rice milk or soy milk for the almond milk. If you get McCormick almond extract, it is actually nut-free (they use the pit of the apricot). If you don't feel comfortable with the almond extract use vanilla instead. http://open.salon.com/blog/bliss_warrior/2009/01/20/chocolate_freedom_cupcakes_-_dairy_and_gluten_free

jason_kraft Posted 9 May 2012 , 4:18pm
post #5 of 8

Imitation almond extract would also work.

coleslawcat Posted 10 May 2012 , 12:29pm
post #6 of 8

Find a vegan cake recipe and replace the regular flour with a good quality gluten free all purpose flour. You could make your own blend, but if you're just doing it for one cake I would buy a good premade blend like Better Batter. Then you can make your regular buttercream if you buy Spectrum Shortening. It is made from 100% palm oil so is soy free.

auzzi Posted 13 May 2012 , 12:31am
post #7 of 8

Chocolate Cake - LF GF
225g plain Gluten-free flour blend*
220g sugar [1 cup]
3 tablespoons cocoa
1 teaspoon bicarbonate of soda
1/2 teaspoon salt
2 teaspoon vanilla
3 teaspoon vinegar
5 tablespoons vegetable oil
1 cup cold water
Grease and line a 9-inch [2 inch high] round baking pan. Adjust rack to center position of oven. Preheat oven to moderate, 180oC [160oC fan forced] or 350oF.

Into large bowl, sift together flour, sugar, cocoa powder, baking soda, and salt. Mix liquids in a jug, stirring well. With a final stir, pour into bowl. With an electric mixer on low speed [lower speed reduces the bubbles], or a whisk/wooden spoon, beat until well-combined. Batter will be rather thin.

Pour into prepared pan. Spread level, then push slightly higher in corners and along edges of pan.

Bake in preheated oven for 23 to 30 minutes. Cake is done when a tester inserted in center emerges with only a few moist crumbs clinging to it. Stand in pan for 5 mins. Cake is delicate when first out of the oven, but it will "firm" up upon cooling, so handle gently. Remove and cool completely before covering tightly.

* select one that includes xanthan gum or guar gum. If not, you will need to add 1 1/4 teaspoons gum of choice.

Easiest icing = allergy free Glacé Icing
120g Icing (confectioners) Sugar - sifted
Approx 30ml or 2 tbsp warmish Water*
1. Place the icing sugar in a mixing bowl, add the water and beat until smooth and thick enough to thickly coat the back of a spoon.
If it is too thin, add more sugar. If it's too thick add more water - drops at a time, as a little liquid goes a long way.
* liquid flavourings and 2-3 drops colour may make up the liquid component.
Variations
* Vanilla - a few drops of Vanilla Extract
* extracts - any of choice
* Citrus - Replace the water with fresh Orange or Lemon Juice
* Chocolate - Sift 2 teaspoons of cocoa powder in with the icing sugar before adding the water

Artistic effect - Feather Icing
Ice the cake in the white Glacé Icing. Immediately pipe parallel lines, bull's eye lines, or radiating lines in another coloured Glacé Icing over the wet base coat.

Drag a cocktail stick backwards and forwards through the lines, first one way and then the other, to create the affect.

http://farm4.static.flickr.com/3138/2843382979_afda01bcc5.jpg
http://3.bp.blogspot.com/-R7n71PQqTIQ/TfvRh4ZVsrI/AAAAAAAADU8/0vfBXm-3N-M/s1600/100_0330.jpg

scp1127 Posted 13 May 2012 , 6:59am
post #8 of 8

I can help with the frosting.

Sorry if you don't have some of these products, so I'll give a few options

We have organic shortening, coconut oil, and a great margarine called Earth Balance. These will all make a good base, or combine them to taste. Add powdered sugar until the taste and texture are what you like and any real fruit puree, vanilla, or any extract that he likes.

This is not really a recipe, but with these ingredients, almost any combination will make a good vegan frosting. You can even add melted chocolate that has come to room temp.

Hope this helps. Susan

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