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.

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