Cakes Archives | Kids with Food Allergies

Basic Mug Cake

Nicole Gaghan — Mon, 05 Jun 2023 16:43:45 +0000

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Blueberry Crumb Mug Cake

Kathy Przywara (Recipe Admin) — Fri, 14 Apr 2023 00:02:29 +0000

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Apple Cinnamon Mug Cake

Nicole Gaghan — Thu, 13 Apr 2023 23:11:08 +0000

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Cinnamon Swirl Mug Cake

Nicole Gaghan — Thu, 13 Apr 2023 23:00:43 +0000

Breakfast for one! It’s a perfect alternative to a cinnamon bun or coffee cake, topped with a glaze, maple syrup, milk-free cream cheese frosting, or even a crumb topping.

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Lemon Mug Cake with Cream Cheese Frosting

Kathy Przywara (Recipe Admin) — Wed, 29 Mar 2023 20:09:05 +0000

The perfect treat for one! This mug cake is not too sweet with just a hint of lemon topped with tangy milk-free cream cheese frosting! It’s a perfect pick-me-up treat or after-school snack!

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Vanilla Pound Cake with Raspberry Compote

Melanie Carver — Wed, 24 Aug 2022 15:43:39 +0000

Avg. rating 5 from 10 votes.

Recipe Information

Recipe Created By: Colette Martin

Ingredients

Vanilla Pound Cake:

2 Tbsp flax seeds (or ground flaxseed meal)

6 Tbsp warm water

1 3/4 cups gluten-free flour blend (224 grams)

3 tsp baking powder

1/2 tsp salt

3/4 tsp xanthan gum

1 cup organic cane sugar

8 Tbsp vegan shortening

1/2 cup coconut milk

1/2 cup applesauce

2 tsp vanilla extract

Raspberry Compote:

1 cup fresh or frozen raspberries

3 Tbsp sugar

1/2 Tbsp lemon juice

Directions

Vanilla Pound Cake

Preheat the oven to 350°F. Grease a loaf pan.

Grind the flax seeds and combine with 6 Tbsp warm water, using a small whisk. Let this sit for at least 5 minutes and then re-whisk to incorporate all of the water.

Mix together the flour, baking powder, salt and xanthan gum in a medium bowl.

In a large mixing bowl, cream the sugar and shortening together on medium speed for five minutes, scraping down the sides of the bowl as needed.

Add the flaxseed mixture, coconut milk, applesauce and vanilla and mix for 2 minutes.

Add the dry ingredients and mix until smooth. Spread the batter in the prepared pan.

Bake for 45-50 minutes or until a toothpick comes out clean.

Raspberry Compote

Combine all of the ingredients in a small, non-reactive saucepan over medium low heat. Stir occasionally until the sugar is melted. Heat for ten minutes more, stirring frequently.

Use a strainer to separate the fruit and seeds from the juice.

Drizzle the compote over cake, or under on the plate as a garnish. Sprinkle with confectioner’s sugar, if desired.

Reserve the leftover fruit/seed mixture and use as you would jam.

Notes

This pound cake differs from traditional pound cakes in that it is on the “light” side. It is low in sugar but high in flavor! And, it is free of the top eight allergens. I prefer this made with hemp milk, but swap in your favorite dairy-free milk to suit your own taste.

Substitutions

Coconut: Although previously classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy, consult your physician to find out if you need to avoid coconut.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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Chocolate Mug Cake

Melanie Carver — Wed, 24 Aug 2022 15:43:19 +0000

Avg. rating 5 from 2 votes.

Recipe Information

# of Servings: 1

Recipe Created By: Heidi Bayer

Ingredients

For Mug Cake Mix:

1/2 cup + 1 tsp Hershey’s cocoa

1/2 cup sorghum flour

1/2 cup white rice flour

1/2 cup corn, potato or tapioca starch

1 1/2 cup sugar

1 tsp salt

2 tsp baking soda

1 tsp xanthan gum

For Chocolate Mug Cake:

7 Tbsp + 1 tsp Mug Cake Mix

3 tsp palm oil shortening (or other fat)

3 Tbsp So Delicious® Dairy Free Original Coconutmilk

1/2 tsp pure vanilla extract

1 Tbsp vegan chocolate chips

Directions

Make Dry Mix:

Mix together in a medium sized bowl with a large whisk until all the dry powders are mixed and look like cocoa.

Store in a 4 cup container (or larger) until it’s time to make your Chocolate Mug Cake.

To Make a Chocolate Mug Cake:

Spray a ramekin or mug with oil.

Place the dry mix into a small bowl, then add the shortening, coconut milk and vanilla. Mix well with a rubber spatula. Fold in the chocolate chips if desired. Pour into prepared mug.

Place in a microwave for 40 seconds to 1:15 minutes depending on the power of your microwave.

Notes

This recipe yields about 4 cups of a Mug Cake Mix that can then be made into smaller Chocolate Mug Cake single servings in the microwave.

I began making these cute little gluten-free (and top 8 allergy free!) chocolate mug cakes for our rising sophomore to take to summer Calc B class and it was a hit also with my husband. Now, they request it often. So often, that I devised a larger mix that I can whip up in a jiffy and even send to college.

Substitutions

This is delicious and quite fudgy.

This can also be made with wheat flour by replacing the sorghum, rice flour and starch with 1 1/2 cups of flour.

Coconut: Although classified by the FDA as a tree nut, coconut is not a common allergen and is not related to tree nuts. If you have a tree nut allergy, consult your physician to find out if you need to avoid coconut.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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Chocolate & No Nut Butter Cupcakes

Melanie Carver — Wed, 24 Aug 2022 15:43:05 +0000

Avg. rating 5 from 952 votes.

Recipe Information

# of Servings: 12 cupcakes

Recipe Created By: Tracy Bush

Ingredients

your favorite chocolate cake mix

2 cups So Delicious® Dairy Free CocoWhip Original (or Lite) Coconut Milk Frozen Dessert Topping, thawed

2 Tbsp smooth sunflower seed butter

Directions

Prepare your favorite chocolate cake mix according to package directions using a cupcake tin & baking cups. Allow the cupcakes to cool in the baking cups.

In a large bowl, combine the dessert topping and sunflower seed butter. Stir gently with a plastic spatula until well blended.

Prepare a plastic frosting bag using a large tip. Fill the frosting bag with the topping mixture.

Gently insert the frosting tip into the middle of the cupcake. Slowly begin to squeeze the filling into the cupcake, making sure to lift the frosting tip when the frosting becomes visible to avoid overfilling. End the filling by creating a circle of frosting on top of the cupcake.

Notes

The delicious combination of chocolate and filling that will tempt even the pickiest dessert lovers.

Frosting can be prepared and kept in the frosting bag inside of a large mason jar up to 4 hours before cupcake preparation. It is best to frost the cupcakes as close to the time that you need them to obtain best visual appearances. However, frosted cupcakes can also be kept in an airtight container in the refrigerator for a few hours as well.

Substitutions

Butter and Margarine: Butter is a dairy product made from cow’s milk. Margarine typically contains milk or soy, but there are milk-free and soy-free versions available.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

Peanut Substitutions: There are many peanut-free products available in the US. Find out more about peanut substitutions.

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Chocolate Chip Marble Bundt Cake

Melanie Carver — Wed, 24 Aug 2022 15:42:43 +0000

Avg. rating 5 from 2 votes.

Recipe Information

# of Servings: 1 Cake

Recipe Created By: Laura Cooper

Ingredients

1 cup brown rice flour

1 cup white rice flour

1/2 cup tapioca starch

1/2 cup potato starch

1 1/2 tsp guar gum

1 cup coconut sugar

1/2 tsp baking soda

1 1/2 tsp white vinegar

1 Tbsp vanilla

2/3 cup soy-free shortening

1 1/2 cups So Delicious® Dairy Free Original Coconutmilk Beverage

1/2 cup applesauce

2 Tbsp unsweetened cocoa powder

1/2 cup vegan, nut-free chocolate chips

3/4 tsp cream of tartar

1 1/2 tsp salt

2 equivalent egg replacement

Directions

Preheat oven to 350°F.

Spray your bundt pan with non-stick spray or lightly coat with shortening by using a paper towel to rub it in.

Mix together vinegar and coconutmilk, set aside. Prepare egg replacement.

Cream together shortening, egg replacer mixture, sugar, and vanilla. Then add cocnutmilk mixture and applesauce. Mix until well combined.

Add all of the dry ingredients and mix until well combined. Place 1/3 of the batter into the bottom of your bundt pan. Divide the remaining batter into two equal parts. Mix the cocoa powder into one half. Mix the chocoalte chips into the other half. Add the chocolate layer on top of the vanilla layer. Add the chocolate chip layer on top of the chocolate layer.

Take a butter knife and gently swirl the layers together being careful not to mix them together completely.

Bake for 55-60 minutes or until toothpick comes out clean. Turn out onto a cooling rack and let cool completely. Once cooled completely, transfer to a plate and dust with powdered sugar. Enjoy!

Notes

This Chocolate Chip Marble Bundt Cake was a family favorite of mine growing up. When my kids began their journey of food allergies I began converting all of our old family favorites to fit their needs. This remains a family favorite at my house. My 9 year old daughter made this cake that is pictured. Enjoy!

Substitutions

Recommended egg replacement:

2 Tbsp EnerG Egg Replacer
1/2 cup water

Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

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Collin’s Bake Cake

Melanie Carver — Wed, 24 Aug 2022 15:40:14 +0000

Avg. rating 2 from 8 votes.

Recipe Information

# of Servings: 1 Cake

Recipe Created By: Collin

Ingredients

1 teaspoon vanilla (optional)

1 teaspoon salt

1 cup flour

1 1/2 cup sugar/powdered sugar

1 tablespoon oil

3 teaspoon baking powder

1 cup water

Directions

Preheat oven to 350°F.

Put dry ingredients in first. Then put wet in ingredients in the same bowl. Mix

Put in pie pan. Put in the cake in preheated oven.

Set the timer to 12 minutes.

When timer goes off pull out cake.

Then frost (optional).

You are done.

Notes

Collin’s bake cake has a very good taste and is good to eat whenever.

Doubling the batter is not a bad idea.

Frosting highly recommended.

Substitutions

You could substitute rice flour for flour to be gluten free.

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