I have a graduation cake for a local pre-school and one of the policies is no egg- or egg products as there are some children with allergies. Is there such a thing? Or a recipe - or doctored mix recipe that I can use in both chocolate and white cake? I need this asap as the cake is due Friday at 1.
Thanks
My son is allergic to eggs, milk, peanuts and tree nuts. Before baking anything for the pre-school, verify that eggs are the only allergy. You must be certain that you will not have any cross-contamination ... remember that all your baking pans, mixer, utensils, working surfaces etc. have been thorougly cleaned so that no allergen (ie: egg) will come into contact with what you are baking. To be honest, as the mother of a child with food allergies, I don't allow my son to eat any items baked by someone else just for this reason. I truly appreciate it when people offer to make something that he can eat, but there are too many variables that are out of my control. With that said, here are some ideas for you. You can use Duncan Hines Yellow and Devils Food mixes and mix each with one can of sprite and bake according to package. They taste great and are free from egg. The following is a scratch chocolate cake recipe that is outstanding. I have folks request this cake who do not have food allergies. It is moist but does not freeze very well. I have yet to find a yellow or white scratch eggless cake that is very good.
MILK FREE, EGG FREE, PEANUT FREE
Chocolate Layer Cake
3 cups flour
2 cups sugar
1/2 cup dairy-free 100% cocoa powder (I use Hershey's)
2 teaspoons baking soda
1 teaspoon salt
2 cups water
2/3 cup vegetable oil (I use canola oil)
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract
Preheat oven to 350 degrees F. Using 100% vegetable shortening, grease and flour two 9-inch round cake pans.
In large mixing bowl, combine flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Beat with a spoon or wire whisk just until batter is smooth and ingredients are well-blended.
Pour batter into prepared cake pans. Bake in preheated 350 degree oven for 35 minutes, or until toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes before turning out onto wire racks to cool completely. Frost.
Variations:
Chocolate Cupcakes
Prepare batter as above. Line 24 regular cupcake tins with paper cupcake liners. Fill cupcakes almost full. Bake in preheated 350 degree oven for 20 minutes or until done. Let cool on wire racks and then frost.
makes 24 cupcakes
Chocolate sheet cake
Using 100% vegetable shortening, grease and then flour a 9-inch by 13-inch cake pan. Prepare batter as above; pour batter into prepared cake pan. Bake in preheated 350 degree oven for 35 minutes or until done. Let cool in pan for 10 minutes before turning out onto a serving platter to cool completely. Makes one 9" x 13" cake
If you have any questions, let me know. Megan
My son has allergies to eggs, peanuts and treenuts. There are wonderful mixes available from cherrybrook kitchen. You can buy them online, and their whole product line caters to those with food allergies.
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