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Hands down this is the best allergen free cake recipe

post #1 of 76
Thread Starter 
I've been meaning to post this for awhile. I frequently see folks asking for a cake recipe. My sister had made me a cook book from a bunch of recipes she found online, quite a few from this forum (Auntie_Aya). I believe this recipe came from here but not sure where so don't know who to give credit to. But I make this ALL THE TIME and we eat it without frosting even, kind of like a big muffin. And I even make it with less sugar than it calls for. One reason I love it is it is simple, so it isn't like a better-than-sex cake or anything. But here it is, it seems fail proof, great texture:

1 1/2 C. rice or buckwheat (I use buckwheat, but today did a mix of each)
2 heaping Tbs cocoa (I've done this but lately do 2 tsp cinnamon)
1/4 tsp sea salt
1 tsp baking soda
1 C. sugar (I use 3/4 cup sucanat)
1/2 C. oil (yes, I use olive - it tastes fine)
1 tsp vanilla (I don't have any)
1 C. rice milk

Bake in a greased 9X9 cake pan at 350 for 40 minutes (needs the whole time).

I double it and make it in a regular sized cake pan.


post #2 of 76
What holds it together?
post #3 of 76
Thread Starter 
Love. :

No, I don't know. But it really does hold together. You really have to try it. It is perfect.

post #4 of 76
Then I guess I'd better be feeling some love when I'm baking it!
post #5 of 76
Thread Starter 
Kathy, we have so much love for you over at my house, because we are always cooking up your recipes. Just yesterday when we were eating your millet muffins my dh said, "Make sure you don't lose that recipe". I of course told him it is on kathysrecipebox.com.


post #6 of 76
And I'm the doofus who goes away for the weekend and forgets to pack the laptop (even though it was on my list) so I didn't have any of my recipes (except the marshmallow one that I'd brought with me on paper to try). As my DH says, paper never forgets! I'm glad someone is using the recipes!
post #7 of 76
Ooooh I'm going to try this today!
post #8 of 76
Originally Posted by Wugmama View Post
Love. :
post #9 of 76
Trying it this week! Thanks for sharing.
post #10 of 76
Its in the oven and smells divine! My whole house smells like cinnamon
post #11 of 76
OMG this IS good!! I need to remember that allergy free doesn't mean calorie free. I've gained a couple pounds from all the super recipes on here
post #12 of 76
Thread Starter 
See! I told you it was good!

I actually prefer the cocoa better - it comes out like brownies almost. But I'm a little suspicious of chocolate for us right now.

Glad you enjoyed it!

post #13 of 76
Thanks for the recipe, will have to check it out!
post #14 of 76
Oh yummy, can't wait to try it! Thanks for posting the recipe. (Will have to wait to bake it until the cupcakes I made over the weekend are gone )
post #15 of 76
Would carob substitute for cocoa one to one?
post #16 of 76
Has anyone done it without buckwheat? Dd's allergic so we can't use that. Should I try all rice or a gf mixture with rice, tapioca, arrowroot and potato?
post #17 of 76
Thread Starter 
I actually hadn't even noticed that the recipe said rice flour until this last time I made it. I had doubled the recipe so used 2 cups buckwheat and 1 cup rice flour, and I was wondering how it was going to turn out. It was still great! I would go ahead and try it with straight rice flour. I don't understand what is holding it together, there is no starch and no binder. But for some reason it works and is light and fluffy and together. I think it is worth trying with just the rice, don't muck it up with potato or anything. Do let me know how it turns out. I'm going to get rice flour in a 25 lbs bag through azure (Lundstroms) so it will be much cheaper for me and I'd like to start using more rice, less buckwheat just for money reasons.

post #18 of 76
Originally Posted by MaryJaneLouise View Post
Would carob substitute for cocoa one to one?
Yes, but remember that carob is sweeter than chocolate. You may need to use less sugar in the recipe.

I suspect that the large amount of oil is what's holding the recipe together.
post #19 of 76
I made it with 1 cup rice flour and 1/2 cup buckwheat and it was fine.

Have you tried subbing applesauce for some of the oil? I figured out how many calories were in the whole thing (half of which is gone already ) and would love to cut it back somehow.
post #20 of 76
Thread Starter 
I am always trying to add fat to our food, so haven't tried that. But I'd give it a whirl if you want to.

Did you think the texture was good, especially for a gf/ef cake?

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