Yummy Recipes for Food-Allergic Kids’ Birthday Cakes
If your child has a food allergy then you are all too familiar with the problems of cakes and treats at classroom birthday parties. However, your child may feel less isolated or different if you make and share some of the delicious, recipes shown here.
This cake is a hit with kids, food-allergic or not! It is, indeed, a wonder, perfectly full of taste and tenderness.
1/3 cup (115 g) honey
1/3 cup (115 g) molasses
6 tablespoons (90 ml) oil
1¾ cups (215 g) white or brown rice flour
Dash of salt
2 teaspoons (4.6 g) cinnamon
2 teaspoons (9.2 g) baking powder
½ teaspoon (23. g) baking soda
1 cup (235 ml) apple juice
1 small apple, chopped
1 small pear, chopped
½ cup (75g) raisins
- Preheat oven to 350 degrees F (180 C, or gas mark 4)
- In a mixer, blend the honey, molasses and oil.
Add the flour, salt, cinnamon, baking powder, and baking soda. On low speed, mix in the juice. Stir in the chopped apple, pear, and raisins
- Pour into a parchment-lined 8- or 9-inch (20-or 23-cm) cake pan. Bake for 45 minutes.
Dust with powdered or raw sugar, if desired. (NOTE: powdered sugar may contain corn starch)
Yield: 12 slices
For a low-sugar variation: omit honey and molasses
Cupcakes for Everyone!
One of the hardest parts of being a kid with a wheat allergy is never getting to eat the cupcakes brought for classmates’ birthdays in elementary school. Even worse, perhaps, is when your birthday falls during the school year and you can’t eat a cupcake, so you don’t even bother to bring them. Now you can. Make up a batch of these for everyone! Your child will enjoy celebrating with all the other kids and everyone will love this wheat-free rendition of the old standby.
Chocolate Cake (or Cupcakes)
This recipe is so versatile! It can make two 8-inch (20-cm) cakes, 24 cupcakes, or a 9-inch (22.5-cm) plate of brownies. You will be amazed at how tasty and easy to make this cake is.
½ cup (125 g) unsweetened applesauce
1/3 cup (80 ml) water
1/3 cup (80 ml) vegetable oil
1 tablespoon (15 ml) vanilla extract
¾ cup (65 g) unsweetened cocoa powder
1 cup (200 g) sugar
1 1/3 cups (165 g) white rice flour
¼ teaspoon (1.5 g) salt
1 teaspoon (4.6 g) baking powder
- Preheat oven to 350 degrees F (180 degrees C or gas mark 4)
- In a mixer, beat the applesauce, water, oil, vanilla, cocoa, and sugar until smooth. Add the flour, salt, and baking powder and mix until well combined.
- Pour batter into 2 greased 8-inch (20-cm) cake pans lined with nonstick parchment paper. Bake for 30 minutes or until firm in the middle. Let cool for 30 minutes before inverting onto a cooling rack and removing the parchment paper. Frost with desired frosting.
- For cupcakes, fill 24 paper-lined muffin cups and bake for 15 minutes.
Yield: 12 slices or 24 muffins
Candy Bar Chocolate Frosting
This delicious smooth frosting tops any cake or cupcake!
½ cup (100 g) vegetable shortening
3 cups (300 g) powdered sugar (contains cornstarch)
2/3 cup (57 g) unsweetened cocoa powder
¼ cup (60 ml) water
2 teaspoons (10 ml) vanilla extract
- Place all ingredients in a food processor and pulse until smooth.
Yield: 1 cake or 24 muffins
Source: Allergy Proof Recipes for Kids
*These recipes have not been tested by DAI