Why is it that every allergy free birthday cake recipe I find that uses "normal" ingredients also has chocolate? We don't do chocolate here. So birthday cake recipes start to get a bit creative.
I personally do not mind creative so much. The end result is tasty. And healthy. But.
When people who have very big hearts and good intentions ask for a recipe they can use to make a treat that will be safe for my allergic kiddo...yep. I've got nothin'. Why? Because I have tremendous guilt asking some sweetheart of a mom to go spend mega bucks on specialty items that she is only going to use one time.
The other big drawback to using unique ingredients? Unique flavor. We love it, but we're used to eating this way. For the average person who has an unrestricted diet? Passable flavor, but still just off the mark.
No more. I have combined and tweaked several recipes to come up with a birthday cake that is The One. It uses only one ingredient that the average pantry would not have. Just one. The flavor is of mom-made goodness. The crumb is moist, bursting with flavor. It holds together like a cake should, none of the crumbly softness that cakes without eggs can have. Nor did it rise beautifully only to deflate upon cooling. This cake stood proudly, refusing to fall in the middle.
Can you tell how excited I am? To have a cake that I can serve to children and adults alike without ever offering a disclaimer about being allergy friendly. I love it.
Try it. Tell me what you think.
(This cake is dairy free, egg free, nut free, soy free, apology free, and vegan.)
Yellow Birthday Cake
2 c all purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 c sugar
1/2 c So Delicious coconut milk, or milk of your choice
1/2 c safflower oil
2 tsp vinegar
2 tsp bourbon vanilla
1/2 c water
Preheat oven to 350. (You might want to give it a head start, this will whip together before the oven is ready!) Mix dry ingredients together in a large bowl and whisk to combine. In a medium bowl whisk together the wet ingredients. Add wet to dry mix on medium speed to combine. Pour into a greased 9" pan and bake 40-45 minutes, until toothpick inserted in the center comes out clean. Cool and frost as desired.
*Note: If you increase the sugar by 1-2 tbsp, and decrease the water by almost 1/4 c the batter will be quite thick and the end result will be a moist cake with a delightfully crispy crunchy top. This is a bonus because you won't need frosting, just a quick dusting of powdered sugar for decoration and it's done. Yum.
Need allergy free frosting to go with this? I used this recipe and it was incredible! Of course, I replaced the butter with Earth Balance soy free margarine, used Spectrum palm shortening, and used SoDelicious coconut milk coffee creamer in place of the heavy cream. It was light and fluffy, like the whipped icings you would get from a bakery. Mmmm.