Having a hard time... DD is having her first birthday and I thought i would try. I really don't even know where to look for this. if there is a website that can search for those allergens, that's also great. I haven't had to put much thought into this yet, as just been feeding single ingredients or dinner-like recipes.
Edit - and also no nut flours, we haven't introduced them yet.
I've had good luck using Bob's Red Mill Gluten Free flour plus a bit of xanthan gum and just subbing that for regular flour in vegan recipes. I don't think I've made a cake with that method yet, but it does work well for quick breads, so it should be good for cakes too.
Since corn is not one of the things you are avoiding, you can alter the frosting slightly - that icing is good, but it's better made this way:
- 2 TBS palm oil shortening
- 2 TBS Soy Free Earth Balance buttery spread
- 1/4 cup water or milk alternative
- 1 teaspoon vanilla or equivalent
- 2-3 Tbs cocoa powder
- 1 Tbs lemon juice
- 2 cups powdered sugar
We keep a bag of Bob's Red Mill GF chocolate cake mix on hand for times when I'm in dire need of cupcakes. I make it with rice milk and flax meal eggs. It's really good, especially with chocolate chips mixed into the batter!
For my son's birthday, I adapted the cake recipe from Sassy Radish that I made and absolutely loved for my own birthday. I used a sorghum flour/potato starch/tapioca starch blend that I use for just about anything to replace the flour, So Delicious coconut milk yogurt for the sour cream, and Ener-G egg replacer for the eggs. Frosting was powdered sugar, Spectrum shortening, vanilla extract, and rice milk. People came back for seconds, and the birthday boy and I were the only two who couldn't have eaten "normal" cake.
Definitely check out Gluten Free Goddess. We're avoiding the same things you are plus some, and she's my hero.
I just make cakes from better homes & gardens and use oatmeal for the flour (I grind it up in my blender), apple sauce for the oil/butter/margerine, 1/2tsp baking powder for each egg, and soy milk (or oat milk or almond milk or rice milk) for the milk.
This is my all time favorite cupcake recipe though http://www.chow.com/recipes/10794-basic-vegan-chocolate-cupcake ...again I sub apple sauce for the oil and oat flour for the wheat flour.
Here's one of my favorite cakes http://viveleveganrecipes.blogspot.com/2007/08/blog-post.html
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