Cakes for Children with Food Allergies
Nancy Johnson knows more than a thing or two about food allergies; two of her adorable three children live with some severe dietary restrictions because of food allergies. But birthdays aren’t a problem in the Johnson household, because Nancy also knows more than a thing or two about birthday cakes. As a talented former cake decorator, her design skills have enabled her to blend artistry with functionality, creating a few masterpieces that conformed to all dietary restrictions, looked gorgeous and tasted delicious. The beautiful castle cake pictured here was a creation for her youngest daughter’s birthday just a couple of weeks ago. She used a Wilton Cake Decorating Kit.
Nancy also happens to be one of the nicest people I know, and is happy to share her collection of recipes for children with allergies.
Here’s a simple and delicious cake recipe Nancy found in a great cookbook titled, “What’s to Eat? The Milk-Free, Egg-Free, Nut-Free Food Allergy Cookbook.” The cookbook was compiled by Linda Marienhoff Coss. If you’d like to see more about this cookbook, the web site is at www.foodallergycookbook.com .
MILK-FREE, NUT-FREE, EGG-FREE WHITE BIRTHDAY CAKE
(Makes one 9-inch round double-layer cake)
Prep time: 10 minutes
Cooking time: 25 to 20 minutes
2 cups sugar
2 cups flour
2 cups baking soda
1 teaspoon salt
3/4 cup vegetable oil
2 teaspoons vanilla extract
2 tablespoons white distilled vinegar
2 cups water
100% Vegetable Shortening
Preheat oven to 350 degrees F. Using 100 % vegetable shortening, grease and then flour two 9-inch round cake pans.
Sift dry ingredients together into large mixing bowl. Add remaining ingredients; beat with electric mixer and medium speed until smooth.
Pour batter into prepared cake pans. Bake in preheated 350 degree oven for 25 to 30 minutes, or until a wooden pick inserted into the middle of the cake comes out clean. Let cool in plans 10 minutes before turning out onto wire racks to cool completely. Frost.
