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11 Wacky Ways to Measure Up Slideshow

11 Wacky Ways to Measure Up Slideshow


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Bloomies

Use these as measuring cups or as multipurpose bowls on your bureau, desk, or coffee table for candies, jewelry or paper clips. $34. Available online or in-store from Anthropologie.

Hedgies

These little guys are darling. Their clean cream color paired with a metallic gold flair makes it a scene setter more than a simple measuring tool. $36—Available online and in-store. Anthropologie.

Got Milk?

This set is so clever, and it's super easy to store. $24. Available online and in-stores from Anthropologie.

Beehive

This is one hive we wouldn't mind bee-ing near. $12.99. Available online and in-store from Cost Plus World Market.

Russian Dolls

These classic "dolls" would make a colorful addition to any countertop, and your kids will love stacking and storing them, too. Available online and in-store from Cost Plus World Market.

Fresh Produce

Well, not really, but they look pretty real, right? $9.99. Available online and in-store from Cost Plus World Market.

How Deep Is Your Love

Really though, how deep is it? Half a cup? One-third? $15. Available online from FredFlare.

All in a Row

Add these little ducks to your table — and yes, put them in a row. $15. Available online from Etsy.

These Are a…

Hoot. Sorry — we had to. Use these as measuring cups or even as snack bowls. $18.95. Available online or-in-stores from Pier 1 Imports.

Tutti Frutti

How perfect for summer are these? Great for any home bar or your citrus add-ons for cocktails. $29. Available online from Urban Outfitters.


Recipes & Diet

Rate Kathy P's Wacky Cake

Recipe Information

Ingredients

Directions

Combine dry ingredients in a mixing bowl and mix thoroughly.

Mix wet ingredients in a separate bowl and stir to combine.

Add wet ingredients to dry ingredients and mix until you get a smooth batter. Do not beat.

Pour into greased and floured pan (8" square or 9" round) or 12 cupcakes. Bake in oven until tests done - about 35 minutes for cake, about 20 minutes for cupcakes.

Notes

Wacky Cake is a classic recipe from the Depression era because of the rationing of butter and eggs. The original recipe I saw mixed it right in the pan. You mix the dry ingredients, make 3 holes and pour the wet ingredients in. You can not screw this up. I even accidentally left out the oil one time and they were still OK - a bit dense, but OK. I've made it in several versions and even gluten-free.

The vinegar cannot be omitted, unless another acid ingredient (see below for orange or lemon alternative flavors) is substituted, since the acid is crucial to making this rise.

Substitutions

Vanilla: Omit cocoa. Double amount of vanilla.

Spice: Omit cocoa. Add 1 Tbsp pumpkin pie spice.

Orange: Omit cocoa and vinegar. Substitute orange juice for the water

Lemon: Omit cocoa. Substitute lemon juice for vinegar. Some lemon extract can be added.

Gluten Free: Substitute 1 3/4 cups Gluten-Free Flour Mix for wheat flour. Add 1 tsp xanthan gum. Works well with Kathy P's All Purpose Rice Flour Mix.

Others have used the following rice free Sorghum Flour Mix for Wacky Cake:

1 cup sorghum flour
1/2 cup potato or cornstarch
1/4 cup tapioca starch

If you prefer using bean flours, you can also use:

3/4 cup sorghum flour
1/4 cup bean flour (garbanzo)
1/2 cup potato or cornstarch
1/4 cup tapioca starch

From Lynn in Denver at 5280ft . my wacky cake cupcakes were delicious but a bit flat and even sunken, so I dug out my cookbooks to read up on baking at high altitude, and based on that info made the following adjustments to the recipe:

1) reduced the baking soda to 3/4 teaspoon
2) reduced the sugar by a couple tablespoons
3) increased the baking temperature to 375 degrees
4) reduced the baking time a couple minutes (cupcakes I do about 18 min)

This recipe is free of:
M ilk P eanut E gg S oy T ree nut
G luten W heat F ish Sh ellfish Ses ame

Return to top

Comments

Comments(77)

Bless you, Kathy! You have given me cake! We found out a month ago that my one year old daughter is allergic to the Top 8 allergens, among other things. I'm still nursing her so we both went on an allergen free diet, and I have to admit, I was really missing cake. I tried and failed making vanilla cupcakes from another recipe. Then I found this one (the chocolate cake) and made it with Bob's Red Mill Gluten Free Baking Flour (using your advice to add an extra 1/4 cup), and the cake came out great! I baked it in a square 8x8 pan. For icing I poured on some Enjoy Life chocolate chips after the cake came out of the oven. When they were melted I spread around the chocolate with a knife - perfect icing, both warm and later at room temp. Thank you so much for giving me cake again. My outlook on life has improved greatly!

Yay for cake! I'm glad the recipe works well for you. As a nursing momma on a restricted diet, it's the little treats that can be so important!

Be sure to check out our on-line community forums as well to connect w/ other parents going through the same day to day struggles as you are - http://community.kidswithfoodallergies.org/

Just wanted to make a side not to those with severe allergies that xanthum gum can be derived from common allergies like wheat, soy, corn, and dairy

I am excited to try this recipe with almond flour arrowroot starch!

My grandmother used to make this cake when I was younger, and I today make this for my kids as me and one of my sons have a lot of food allergies this is the go to cake and it's vegan friendly which is great.

I have another recipe for wacky cake that is quite similar, but I am trying to make something gluten free and dairy free for a girl scout friend who cannot eat either substance. I see a comment from a few weeks back, asking about using almond flour in this recipe. Does that work? I have used almond flour before for paleo recipes, and I like it. Do I need the xanthan gum in that case? What does xanthan gum do for the mixture? Also, do you have any particular suggestions for icing that would not include dairy products? Thanks for any help you've got to offer. This is all new to me!

Hi I'm a baker and have been struggling for some time to find a sponge recipe that will work without eggs. Everything I tried had been a disaster!
Until now. I tried your recipe as cupcakes. They looked a bit pale, but they rose well and were light and fluffy like cake and most importantly they taste like cake!
I'm so pleased to be able to offer cake to people with allergies it's so brilliant to be able to say "yes I can make cake for you" ☺️ Xx

Hi Meili - I have not tried almond flour in this recipe. There are several gluten free options in the substitutions section that people have tried. We have a several blogs with great cakes and frostings highlighted. You'll be able to find a dairy free frosting idea in there. http://community.kidswithfoodallergies.org/search/tag/13538049829331429

Hi Gemma - that's exciting that you've found a recipe that works for you! This is a great naturally egg free cake.


Recipes & Diet

Rate Kathy P's Wacky Cake

Recipe Information

Ingredients

Directions

Combine dry ingredients in a mixing bowl and mix thoroughly.

Mix wet ingredients in a separate bowl and stir to combine.

Add wet ingredients to dry ingredients and mix until you get a smooth batter. Do not beat.

Pour into greased and floured pan (8" square or 9" round) or 12 cupcakes. Bake in oven until tests done - about 35 minutes for cake, about 20 minutes for cupcakes.

Notes

Wacky Cake is a classic recipe from the Depression era because of the rationing of butter and eggs. The original recipe I saw mixed it right in the pan. You mix the dry ingredients, make 3 holes and pour the wet ingredients in. You can not screw this up. I even accidentally left out the oil one time and they were still OK - a bit dense, but OK. I've made it in several versions and even gluten-free.

The vinegar cannot be omitted, unless another acid ingredient (see below for orange or lemon alternative flavors) is substituted, since the acid is crucial to making this rise.

Substitutions

Vanilla: Omit cocoa. Double amount of vanilla.

Spice: Omit cocoa. Add 1 Tbsp pumpkin pie spice.

Orange: Omit cocoa and vinegar. Substitute orange juice for the water

Lemon: Omit cocoa. Substitute lemon juice for vinegar. Some lemon extract can be added.

Gluten Free: Substitute 1 3/4 cups Gluten-Free Flour Mix for wheat flour. Add 1 tsp xanthan gum. Works well with Kathy P's All Purpose Rice Flour Mix.

Others have used the following rice free Sorghum Flour Mix for Wacky Cake:

1 cup sorghum flour
1/2 cup potato or cornstarch
1/4 cup tapioca starch

If you prefer using bean flours, you can also use:

3/4 cup sorghum flour
1/4 cup bean flour (garbanzo)
1/2 cup potato or cornstarch
1/4 cup tapioca starch

From Lynn in Denver at 5280ft . my wacky cake cupcakes were delicious but a bit flat and even sunken, so I dug out my cookbooks to read up on baking at high altitude, and based on that info made the following adjustments to the recipe:

1) reduced the baking soda to 3/4 teaspoon
2) reduced the sugar by a couple tablespoons
3) increased the baking temperature to 375 degrees
4) reduced the baking time a couple minutes (cupcakes I do about 18 min)

This recipe is free of:
M ilk P eanut E gg S oy T ree nut
G luten W heat F ish Sh ellfish Ses ame

Return to top

Comments

Comments(77)

Bless you, Kathy! You have given me cake! We found out a month ago that my one year old daughter is allergic to the Top 8 allergens, among other things. I'm still nursing her so we both went on an allergen free diet, and I have to admit, I was really missing cake. I tried and failed making vanilla cupcakes from another recipe. Then I found this one (the chocolate cake) and made it with Bob's Red Mill Gluten Free Baking Flour (using your advice to add an extra 1/4 cup), and the cake came out great! I baked it in a square 8x8 pan. For icing I poured on some Enjoy Life chocolate chips after the cake came out of the oven. When they were melted I spread around the chocolate with a knife - perfect icing, both warm and later at room temp. Thank you so much for giving me cake again. My outlook on life has improved greatly!

Yay for cake! I'm glad the recipe works well for you. As a nursing momma on a restricted diet, it's the little treats that can be so important!

Be sure to check out our on-line community forums as well to connect w/ other parents going through the same day to day struggles as you are - http://community.kidswithfoodallergies.org/

Just wanted to make a side not to those with severe allergies that xanthum gum can be derived from common allergies like wheat, soy, corn, and dairy

I am excited to try this recipe with almond flour arrowroot starch!

My grandmother used to make this cake when I was younger, and I today make this for my kids as me and one of my sons have a lot of food allergies this is the go to cake and it's vegan friendly which is great.

I have another recipe for wacky cake that is quite similar, but I am trying to make something gluten free and dairy free for a girl scout friend who cannot eat either substance. I see a comment from a few weeks back, asking about using almond flour in this recipe. Does that work? I have used almond flour before for paleo recipes, and I like it. Do I need the xanthan gum in that case? What does xanthan gum do for the mixture? Also, do you have any particular suggestions for icing that would not include dairy products? Thanks for any help you've got to offer. This is all new to me!

Hi I'm a baker and have been struggling for some time to find a sponge recipe that will work without eggs. Everything I tried had been a disaster!
Until now. I tried your recipe as cupcakes. They looked a bit pale, but they rose well and were light and fluffy like cake and most importantly they taste like cake!
I'm so pleased to be able to offer cake to people with allergies it's so brilliant to be able to say "yes I can make cake for you" ☺️ Xx

Hi Meili - I have not tried almond flour in this recipe. There are several gluten free options in the substitutions section that people have tried. We have a several blogs with great cakes and frostings highlighted. You'll be able to find a dairy free frosting idea in there. http://community.kidswithfoodallergies.org/search/tag/13538049829331429

Hi Gemma - that's exciting that you've found a recipe that works for you! This is a great naturally egg free cake.


Recipes & Diet

Rate Kathy P's Wacky Cake

Recipe Information

Ingredients

Directions

Combine dry ingredients in a mixing bowl and mix thoroughly.

Mix wet ingredients in a separate bowl and stir to combine.

Add wet ingredients to dry ingredients and mix until you get a smooth batter. Do not beat.

Pour into greased and floured pan (8" square or 9" round) or 12 cupcakes. Bake in oven until tests done - about 35 minutes for cake, about 20 minutes for cupcakes.

Notes

Wacky Cake is a classic recipe from the Depression era because of the rationing of butter and eggs. The original recipe I saw mixed it right in the pan. You mix the dry ingredients, make 3 holes and pour the wet ingredients in. You can not screw this up. I even accidentally left out the oil one time and they were still OK - a bit dense, but OK. I've made it in several versions and even gluten-free.

The vinegar cannot be omitted, unless another acid ingredient (see below for orange or lemon alternative flavors) is substituted, since the acid is crucial to making this rise.

Substitutions

Vanilla: Omit cocoa. Double amount of vanilla.

Spice: Omit cocoa. Add 1 Tbsp pumpkin pie spice.

Orange: Omit cocoa and vinegar. Substitute orange juice for the water

Lemon: Omit cocoa. Substitute lemon juice for vinegar. Some lemon extract can be added.

Gluten Free: Substitute 1 3/4 cups Gluten-Free Flour Mix for wheat flour. Add 1 tsp xanthan gum. Works well with Kathy P's All Purpose Rice Flour Mix.

Others have used the following rice free Sorghum Flour Mix for Wacky Cake:

1 cup sorghum flour
1/2 cup potato or cornstarch
1/4 cup tapioca starch

If you prefer using bean flours, you can also use:

3/4 cup sorghum flour
1/4 cup bean flour (garbanzo)
1/2 cup potato or cornstarch
1/4 cup tapioca starch

From Lynn in Denver at 5280ft . my wacky cake cupcakes were delicious but a bit flat and even sunken, so I dug out my cookbooks to read up on baking at high altitude, and based on that info made the following adjustments to the recipe:

1) reduced the baking soda to 3/4 teaspoon
2) reduced the sugar by a couple tablespoons
3) increased the baking temperature to 375 degrees
4) reduced the baking time a couple minutes (cupcakes I do about 18 min)

This recipe is free of:
M ilk P eanut E gg S oy T ree nut
G luten W heat F ish Sh ellfish Ses ame

Return to top

Comments

Comments(77)

Bless you, Kathy! You have given me cake! We found out a month ago that my one year old daughter is allergic to the Top 8 allergens, among other things. I'm still nursing her so we both went on an allergen free diet, and I have to admit, I was really missing cake. I tried and failed making vanilla cupcakes from another recipe. Then I found this one (the chocolate cake) and made it with Bob's Red Mill Gluten Free Baking Flour (using your advice to add an extra 1/4 cup), and the cake came out great! I baked it in a square 8x8 pan. For icing I poured on some Enjoy Life chocolate chips after the cake came out of the oven. When they were melted I spread around the chocolate with a knife - perfect icing, both warm and later at room temp. Thank you so much for giving me cake again. My outlook on life has improved greatly!

Yay for cake! I'm glad the recipe works well for you. As a nursing momma on a restricted diet, it's the little treats that can be so important!

Be sure to check out our on-line community forums as well to connect w/ other parents going through the same day to day struggles as you are - http://community.kidswithfoodallergies.org/

Just wanted to make a side not to those with severe allergies that xanthum gum can be derived from common allergies like wheat, soy, corn, and dairy

I am excited to try this recipe with almond flour arrowroot starch!

My grandmother used to make this cake when I was younger, and I today make this for my kids as me and one of my sons have a lot of food allergies this is the go to cake and it's vegan friendly which is great.

I have another recipe for wacky cake that is quite similar, but I am trying to make something gluten free and dairy free for a girl scout friend who cannot eat either substance. I see a comment from a few weeks back, asking about using almond flour in this recipe. Does that work? I have used almond flour before for paleo recipes, and I like it. Do I need the xanthan gum in that case? What does xanthan gum do for the mixture? Also, do you have any particular suggestions for icing that would not include dairy products? Thanks for any help you've got to offer. This is all new to me!

Hi I'm a baker and have been struggling for some time to find a sponge recipe that will work without eggs. Everything I tried had been a disaster!
Until now. I tried your recipe as cupcakes. They looked a bit pale, but they rose well and were light and fluffy like cake and most importantly they taste like cake!
I'm so pleased to be able to offer cake to people with allergies it's so brilliant to be able to say "yes I can make cake for you" ☺️ Xx

Hi Meili - I have not tried almond flour in this recipe. There are several gluten free options in the substitutions section that people have tried. We have a several blogs with great cakes and frostings highlighted. You'll be able to find a dairy free frosting idea in there. http://community.kidswithfoodallergies.org/search/tag/13538049829331429

Hi Gemma - that's exciting that you've found a recipe that works for you! This is a great naturally egg free cake.


Recipes & Diet

Rate Kathy P's Wacky Cake

Recipe Information

Ingredients

Directions

Combine dry ingredients in a mixing bowl and mix thoroughly.

Mix wet ingredients in a separate bowl and stir to combine.

Add wet ingredients to dry ingredients and mix until you get a smooth batter. Do not beat.

Pour into greased and floured pan (8" square or 9" round) or 12 cupcakes. Bake in oven until tests done - about 35 minutes for cake, about 20 minutes for cupcakes.

Notes

Wacky Cake is a classic recipe from the Depression era because of the rationing of butter and eggs. The original recipe I saw mixed it right in the pan. You mix the dry ingredients, make 3 holes and pour the wet ingredients in. You can not screw this up. I even accidentally left out the oil one time and they were still OK - a bit dense, but OK. I've made it in several versions and even gluten-free.

The vinegar cannot be omitted, unless another acid ingredient (see below for orange or lemon alternative flavors) is substituted, since the acid is crucial to making this rise.

Substitutions

Vanilla: Omit cocoa. Double amount of vanilla.

Spice: Omit cocoa. Add 1 Tbsp pumpkin pie spice.

Orange: Omit cocoa and vinegar. Substitute orange juice for the water

Lemon: Omit cocoa. Substitute lemon juice for vinegar. Some lemon extract can be added.

Gluten Free: Substitute 1 3/4 cups Gluten-Free Flour Mix for wheat flour. Add 1 tsp xanthan gum. Works well with Kathy P's All Purpose Rice Flour Mix.

Others have used the following rice free Sorghum Flour Mix for Wacky Cake:

1 cup sorghum flour
1/2 cup potato or cornstarch
1/4 cup tapioca starch

If you prefer using bean flours, you can also use:

3/4 cup sorghum flour
1/4 cup bean flour (garbanzo)
1/2 cup potato or cornstarch
1/4 cup tapioca starch

From Lynn in Denver at 5280ft . my wacky cake cupcakes were delicious but a bit flat and even sunken, so I dug out my cookbooks to read up on baking at high altitude, and based on that info made the following adjustments to the recipe:

1) reduced the baking soda to 3/4 teaspoon
2) reduced the sugar by a couple tablespoons
3) increased the baking temperature to 375 degrees
4) reduced the baking time a couple minutes (cupcakes I do about 18 min)

This recipe is free of:
M ilk P eanut E gg S oy T ree nut
G luten W heat F ish Sh ellfish Ses ame

Return to top

Comments

Comments(77)

Bless you, Kathy! You have given me cake! We found out a month ago that my one year old daughter is allergic to the Top 8 allergens, among other things. I'm still nursing her so we both went on an allergen free diet, and I have to admit, I was really missing cake. I tried and failed making vanilla cupcakes from another recipe. Then I found this one (the chocolate cake) and made it with Bob's Red Mill Gluten Free Baking Flour (using your advice to add an extra 1/4 cup), and the cake came out great! I baked it in a square 8x8 pan. For icing I poured on some Enjoy Life chocolate chips after the cake came out of the oven. When they were melted I spread around the chocolate with a knife - perfect icing, both warm and later at room temp. Thank you so much for giving me cake again. My outlook on life has improved greatly!

Yay for cake! I'm glad the recipe works well for you. As a nursing momma on a restricted diet, it's the little treats that can be so important!

Be sure to check out our on-line community forums as well to connect w/ other parents going through the same day to day struggles as you are - http://community.kidswithfoodallergies.org/

Just wanted to make a side not to those with severe allergies that xanthum gum can be derived from common allergies like wheat, soy, corn, and dairy

I am excited to try this recipe with almond flour arrowroot starch!

My grandmother used to make this cake when I was younger, and I today make this for my kids as me and one of my sons have a lot of food allergies this is the go to cake and it's vegan friendly which is great.

I have another recipe for wacky cake that is quite similar, but I am trying to make something gluten free and dairy free for a girl scout friend who cannot eat either substance. I see a comment from a few weeks back, asking about using almond flour in this recipe. Does that work? I have used almond flour before for paleo recipes, and I like it. Do I need the xanthan gum in that case? What does xanthan gum do for the mixture? Also, do you have any particular suggestions for icing that would not include dairy products? Thanks for any help you've got to offer. This is all new to me!

Hi I'm a baker and have been struggling for some time to find a sponge recipe that will work without eggs. Everything I tried had been a disaster!
Until now. I tried your recipe as cupcakes. They looked a bit pale, but they rose well and were light and fluffy like cake and most importantly they taste like cake!
I'm so pleased to be able to offer cake to people with allergies it's so brilliant to be able to say "yes I can make cake for you" ☺️ Xx

Hi Meili - I have not tried almond flour in this recipe. There are several gluten free options in the substitutions section that people have tried. We have a several blogs with great cakes and frostings highlighted. You'll be able to find a dairy free frosting idea in there. http://community.kidswithfoodallergies.org/search/tag/13538049829331429

Hi Gemma - that's exciting that you've found a recipe that works for you! This is a great naturally egg free cake.


Recipes & Diet

Rate Kathy P's Wacky Cake

Recipe Information

Ingredients

Directions

Combine dry ingredients in a mixing bowl and mix thoroughly.

Mix wet ingredients in a separate bowl and stir to combine.

Add wet ingredients to dry ingredients and mix until you get a smooth batter. Do not beat.

Pour into greased and floured pan (8" square or 9" round) or 12 cupcakes. Bake in oven until tests done - about 35 minutes for cake, about 20 minutes for cupcakes.

Notes

Wacky Cake is a classic recipe from the Depression era because of the rationing of butter and eggs. The original recipe I saw mixed it right in the pan. You mix the dry ingredients, make 3 holes and pour the wet ingredients in. You can not screw this up. I even accidentally left out the oil one time and they were still OK - a bit dense, but OK. I've made it in several versions and even gluten-free.

The vinegar cannot be omitted, unless another acid ingredient (see below for orange or lemon alternative flavors) is substituted, since the acid is crucial to making this rise.

Substitutions

Vanilla: Omit cocoa. Double amount of vanilla.

Spice: Omit cocoa. Add 1 Tbsp pumpkin pie spice.

Orange: Omit cocoa and vinegar. Substitute orange juice for the water

Lemon: Omit cocoa. Substitute lemon juice for vinegar. Some lemon extract can be added.

Gluten Free: Substitute 1 3/4 cups Gluten-Free Flour Mix for wheat flour. Add 1 tsp xanthan gum. Works well with Kathy P's All Purpose Rice Flour Mix.

Others have used the following rice free Sorghum Flour Mix for Wacky Cake:

1 cup sorghum flour
1/2 cup potato or cornstarch
1/4 cup tapioca starch

If you prefer using bean flours, you can also use:

3/4 cup sorghum flour
1/4 cup bean flour (garbanzo)
1/2 cup potato or cornstarch
1/4 cup tapioca starch

From Lynn in Denver at 5280ft . my wacky cake cupcakes were delicious but a bit flat and even sunken, so I dug out my cookbooks to read up on baking at high altitude, and based on that info made the following adjustments to the recipe:

1) reduced the baking soda to 3/4 teaspoon
2) reduced the sugar by a couple tablespoons
3) increased the baking temperature to 375 degrees
4) reduced the baking time a couple minutes (cupcakes I do about 18 min)

This recipe is free of:
M ilk P eanut E gg S oy T ree nut
G luten W heat F ish Sh ellfish Ses ame

Return to top

Comments

Comments(77)

Bless you, Kathy! You have given me cake! We found out a month ago that my one year old daughter is allergic to the Top 8 allergens, among other things. I'm still nursing her so we both went on an allergen free diet, and I have to admit, I was really missing cake. I tried and failed making vanilla cupcakes from another recipe. Then I found this one (the chocolate cake) and made it with Bob's Red Mill Gluten Free Baking Flour (using your advice to add an extra 1/4 cup), and the cake came out great! I baked it in a square 8x8 pan. For icing I poured on some Enjoy Life chocolate chips after the cake came out of the oven. When they were melted I spread around the chocolate with a knife - perfect icing, both warm and later at room temp. Thank you so much for giving me cake again. My outlook on life has improved greatly!

Yay for cake! I'm glad the recipe works well for you. As a nursing momma on a restricted diet, it's the little treats that can be so important!

Be sure to check out our on-line community forums as well to connect w/ other parents going through the same day to day struggles as you are - http://community.kidswithfoodallergies.org/

Just wanted to make a side not to those with severe allergies that xanthum gum can be derived from common allergies like wheat, soy, corn, and dairy

I am excited to try this recipe with almond flour arrowroot starch!

My grandmother used to make this cake when I was younger, and I today make this for my kids as me and one of my sons have a lot of food allergies this is the go to cake and it's vegan friendly which is great.

I have another recipe for wacky cake that is quite similar, but I am trying to make something gluten free and dairy free for a girl scout friend who cannot eat either substance. I see a comment from a few weeks back, asking about using almond flour in this recipe. Does that work? I have used almond flour before for paleo recipes, and I like it. Do I need the xanthan gum in that case? What does xanthan gum do for the mixture? Also, do you have any particular suggestions for icing that would not include dairy products? Thanks for any help you've got to offer. This is all new to me!

Hi I'm a baker and have been struggling for some time to find a sponge recipe that will work without eggs. Everything I tried had been a disaster!
Until now. I tried your recipe as cupcakes. They looked a bit pale, but they rose well and were light and fluffy like cake and most importantly they taste like cake!
I'm so pleased to be able to offer cake to people with allergies it's so brilliant to be able to say "yes I can make cake for you" ☺️ Xx

Hi Meili - I have not tried almond flour in this recipe. There are several gluten free options in the substitutions section that people have tried. We have a several blogs with great cakes and frostings highlighted. You'll be able to find a dairy free frosting idea in there. http://community.kidswithfoodallergies.org/search/tag/13538049829331429

Hi Gemma - that's exciting that you've found a recipe that works for you! This is a great naturally egg free cake.


Recipes & Diet

Rate Kathy P's Wacky Cake

Recipe Information

Ingredients

Directions

Combine dry ingredients in a mixing bowl and mix thoroughly.

Mix wet ingredients in a separate bowl and stir to combine.

Add wet ingredients to dry ingredients and mix until you get a smooth batter. Do not beat.

Pour into greased and floured pan (8" square or 9" round) or 12 cupcakes. Bake in oven until tests done - about 35 minutes for cake, about 20 minutes for cupcakes.

Notes

Wacky Cake is a classic recipe from the Depression era because of the rationing of butter and eggs. The original recipe I saw mixed it right in the pan. You mix the dry ingredients, make 3 holes and pour the wet ingredients in. You can not screw this up. I even accidentally left out the oil one time and they were still OK - a bit dense, but OK. I've made it in several versions and even gluten-free.

The vinegar cannot be omitted, unless another acid ingredient (see below for orange or lemon alternative flavors) is substituted, since the acid is crucial to making this rise.

Substitutions

Vanilla: Omit cocoa. Double amount of vanilla.

Spice: Omit cocoa. Add 1 Tbsp pumpkin pie spice.

Orange: Omit cocoa and vinegar. Substitute orange juice for the water

Lemon: Omit cocoa. Substitute lemon juice for vinegar. Some lemon extract can be added.

Gluten Free: Substitute 1 3/4 cups Gluten-Free Flour Mix for wheat flour. Add 1 tsp xanthan gum. Works well with Kathy P's All Purpose Rice Flour Mix.

Others have used the following rice free Sorghum Flour Mix for Wacky Cake:

1 cup sorghum flour
1/2 cup potato or cornstarch
1/4 cup tapioca starch

If you prefer using bean flours, you can also use:

3/4 cup sorghum flour
1/4 cup bean flour (garbanzo)
1/2 cup potato or cornstarch
1/4 cup tapioca starch

From Lynn in Denver at 5280ft . my wacky cake cupcakes were delicious but a bit flat and even sunken, so I dug out my cookbooks to read up on baking at high altitude, and based on that info made the following adjustments to the recipe:

1) reduced the baking soda to 3/4 teaspoon
2) reduced the sugar by a couple tablespoons
3) increased the baking temperature to 375 degrees
4) reduced the baking time a couple minutes (cupcakes I do about 18 min)

This recipe is free of:
M ilk P eanut E gg S oy T ree nut
G luten W heat F ish Sh ellfish Ses ame

Return to top

Comments

Comments(77)

Bless you, Kathy! You have given me cake! We found out a month ago that my one year old daughter is allergic to the Top 8 allergens, among other things. I'm still nursing her so we both went on an allergen free diet, and I have to admit, I was really missing cake. I tried and failed making vanilla cupcakes from another recipe. Then I found this one (the chocolate cake) and made it with Bob's Red Mill Gluten Free Baking Flour (using your advice to add an extra 1/4 cup), and the cake came out great! I baked it in a square 8x8 pan. For icing I poured on some Enjoy Life chocolate chips after the cake came out of the oven. When they were melted I spread around the chocolate with a knife - perfect icing, both warm and later at room temp. Thank you so much for giving me cake again. My outlook on life has improved greatly!

Yay for cake! I'm glad the recipe works well for you. As a nursing momma on a restricted diet, it's the little treats that can be so important!

Be sure to check out our on-line community forums as well to connect w/ other parents going through the same day to day struggles as you are - http://community.kidswithfoodallergies.org/

Just wanted to make a side not to those with severe allergies that xanthum gum can be derived from common allergies like wheat, soy, corn, and dairy

I am excited to try this recipe with almond flour arrowroot starch!

My grandmother used to make this cake when I was younger, and I today make this for my kids as me and one of my sons have a lot of food allergies this is the go to cake and it's vegan friendly which is great.

I have another recipe for wacky cake that is quite similar, but I am trying to make something gluten free and dairy free for a girl scout friend who cannot eat either substance. I see a comment from a few weeks back, asking about using almond flour in this recipe. Does that work? I have used almond flour before for paleo recipes, and I like it. Do I need the xanthan gum in that case? What does xanthan gum do for the mixture? Also, do you have any particular suggestions for icing that would not include dairy products? Thanks for any help you've got to offer. This is all new to me!

Hi I'm a baker and have been struggling for some time to find a sponge recipe that will work without eggs. Everything I tried had been a disaster!
Until now. I tried your recipe as cupcakes. They looked a bit pale, but they rose well and were light and fluffy like cake and most importantly they taste like cake!
I'm so pleased to be able to offer cake to people with allergies it's so brilliant to be able to say "yes I can make cake for you" ☺️ Xx

Hi Meili - I have not tried almond flour in this recipe. There are several gluten free options in the substitutions section that people have tried. We have a several blogs with great cakes and frostings highlighted. You'll be able to find a dairy free frosting idea in there. http://community.kidswithfoodallergies.org/search/tag/13538049829331429

Hi Gemma - that's exciting that you've found a recipe that works for you! This is a great naturally egg free cake.


Recipes & Diet

Rate Kathy P's Wacky Cake

Recipe Information

Ingredients

Directions

Combine dry ingredients in a mixing bowl and mix thoroughly.

Mix wet ingredients in a separate bowl and stir to combine.

Add wet ingredients to dry ingredients and mix until you get a smooth batter. Do not beat.

Pour into greased and floured pan (8" square or 9" round) or 12 cupcakes. Bake in oven until tests done - about 35 minutes for cake, about 20 minutes for cupcakes.

Notes

Wacky Cake is a classic recipe from the Depression era because of the rationing of butter and eggs. The original recipe I saw mixed it right in the pan. You mix the dry ingredients, make 3 holes and pour the wet ingredients in. You can not screw this up. I even accidentally left out the oil one time and they were still OK - a bit dense, but OK. I've made it in several versions and even gluten-free.

The vinegar cannot be omitted, unless another acid ingredient (see below for orange or lemon alternative flavors) is substituted, since the acid is crucial to making this rise.

Substitutions

Vanilla: Omit cocoa. Double amount of vanilla.

Spice: Omit cocoa. Add 1 Tbsp pumpkin pie spice.

Orange: Omit cocoa and vinegar. Substitute orange juice for the water

Lemon: Omit cocoa. Substitute lemon juice for vinegar. Some lemon extract can be added.

Gluten Free: Substitute 1 3/4 cups Gluten-Free Flour Mix for wheat flour. Add 1 tsp xanthan gum. Works well with Kathy P's All Purpose Rice Flour Mix.

Others have used the following rice free Sorghum Flour Mix for Wacky Cake:

1 cup sorghum flour
1/2 cup potato or cornstarch
1/4 cup tapioca starch

If you prefer using bean flours, you can also use:

3/4 cup sorghum flour
1/4 cup bean flour (garbanzo)
1/2 cup potato or cornstarch
1/4 cup tapioca starch

From Lynn in Denver at 5280ft . my wacky cake cupcakes were delicious but a bit flat and even sunken, so I dug out my cookbooks to read up on baking at high altitude, and based on that info made the following adjustments to the recipe:

1) reduced the baking soda to 3/4 teaspoon
2) reduced the sugar by a couple tablespoons
3) increased the baking temperature to 375 degrees
4) reduced the baking time a couple minutes (cupcakes I do about 18 min)

This recipe is free of:
M ilk P eanut E gg S oy T ree nut
G luten W heat F ish Sh ellfish Ses ame

Return to top

Comments

Comments(77)

Bless you, Kathy! You have given me cake! We found out a month ago that my one year old daughter is allergic to the Top 8 allergens, among other things. I'm still nursing her so we both went on an allergen free diet, and I have to admit, I was really missing cake. I tried and failed making vanilla cupcakes from another recipe. Then I found this one (the chocolate cake) and made it with Bob's Red Mill Gluten Free Baking Flour (using your advice to add an extra 1/4 cup), and the cake came out great! I baked it in a square 8x8 pan. For icing I poured on some Enjoy Life chocolate chips after the cake came out of the oven. When they were melted I spread around the chocolate with a knife - perfect icing, both warm and later at room temp. Thank you so much for giving me cake again. My outlook on life has improved greatly!

Yay for cake! I'm glad the recipe works well for you. As a nursing momma on a restricted diet, it's the little treats that can be so important!

Be sure to check out our on-line community forums as well to connect w/ other parents going through the same day to day struggles as you are - http://community.kidswithfoodallergies.org/

Just wanted to make a side not to those with severe allergies that xanthum gum can be derived from common allergies like wheat, soy, corn, and dairy

I am excited to try this recipe with almond flour arrowroot starch!

My grandmother used to make this cake when I was younger, and I today make this for my kids as me and one of my sons have a lot of food allergies this is the go to cake and it's vegan friendly which is great.

I have another recipe for wacky cake that is quite similar, but I am trying to make something gluten free and dairy free for a girl scout friend who cannot eat either substance. I see a comment from a few weeks back, asking about using almond flour in this recipe. Does that work? I have used almond flour before for paleo recipes, and I like it. Do I need the xanthan gum in that case? What does xanthan gum do for the mixture? Also, do you have any particular suggestions for icing that would not include dairy products? Thanks for any help you've got to offer. This is all new to me!

Hi I'm a baker and have been struggling for some time to find a sponge recipe that will work without eggs. Everything I tried had been a disaster!
Until now. I tried your recipe as cupcakes. They looked a bit pale, but they rose well and were light and fluffy like cake and most importantly they taste like cake!
I'm so pleased to be able to offer cake to people with allergies it's so brilliant to be able to say "yes I can make cake for you" ☺️ Xx

Hi Meili - I have not tried almond flour in this recipe. There are several gluten free options in the substitutions section that people have tried. We have a several blogs with great cakes and frostings highlighted. You'll be able to find a dairy free frosting idea in there. http://community.kidswithfoodallergies.org/search/tag/13538049829331429

Hi Gemma - that's exciting that you've found a recipe that works for you! This is a great naturally egg free cake.


Recipes & Diet

Rate Kathy P's Wacky Cake

Recipe Information

Ingredients

Directions

Combine dry ingredients in a mixing bowl and mix thoroughly.

Mix wet ingredients in a separate bowl and stir to combine.

Add wet ingredients to dry ingredients and mix until you get a smooth batter. Do not beat.

Pour into greased and floured pan (8" square or 9" round) or 12 cupcakes. Bake in oven until tests done - about 35 minutes for cake, about 20 minutes for cupcakes.

Notes

Wacky Cake is a classic recipe from the Depression era because of the rationing of butter and eggs. The original recipe I saw mixed it right in the pan. You mix the dry ingredients, make 3 holes and pour the wet ingredients in. You can not screw this up. I even accidentally left out the oil one time and they were still OK - a bit dense, but OK. I've made it in several versions and even gluten-free.

The vinegar cannot be omitted, unless another acid ingredient (see below for orange or lemon alternative flavors) is substituted, since the acid is crucial to making this rise.

Substitutions

Vanilla: Omit cocoa. Double amount of vanilla.

Spice: Omit cocoa. Add 1 Tbsp pumpkin pie spice.

Orange: Omit cocoa and vinegar. Substitute orange juice for the water

Lemon: Omit cocoa. Substitute lemon juice for vinegar. Some lemon extract can be added.

Gluten Free: Substitute 1 3/4 cups Gluten-Free Flour Mix for wheat flour. Add 1 tsp xanthan gum. Works well with Kathy P's All Purpose Rice Flour Mix.

Others have used the following rice free Sorghum Flour Mix for Wacky Cake:

1 cup sorghum flour
1/2 cup potato or cornstarch
1/4 cup tapioca starch

If you prefer using bean flours, you can also use:

3/4 cup sorghum flour
1/4 cup bean flour (garbanzo)
1/2 cup potato or cornstarch
1/4 cup tapioca starch

From Lynn in Denver at 5280ft . my wacky cake cupcakes were delicious but a bit flat and even sunken, so I dug out my cookbooks to read up on baking at high altitude, and based on that info made the following adjustments to the recipe:

1) reduced the baking soda to 3/4 teaspoon
2) reduced the sugar by a couple tablespoons
3) increased the baking temperature to 375 degrees
4) reduced the baking time a couple minutes (cupcakes I do about 18 min)

This recipe is free of:
M ilk P eanut E gg S oy T ree nut
G luten W heat F ish Sh ellfish Ses ame

Return to top

Comments

Comments(77)

Bless you, Kathy! You have given me cake! We found out a month ago that my one year old daughter is allergic to the Top 8 allergens, among other things. I'm still nursing her so we both went on an allergen free diet, and I have to admit, I was really missing cake. I tried and failed making vanilla cupcakes from another recipe. Then I found this one (the chocolate cake) and made it with Bob's Red Mill Gluten Free Baking Flour (using your advice to add an extra 1/4 cup), and the cake came out great! I baked it in a square 8x8 pan. For icing I poured on some Enjoy Life chocolate chips after the cake came out of the oven. When they were melted I spread around the chocolate with a knife - perfect icing, both warm and later at room temp. Thank you so much for giving me cake again. My outlook on life has improved greatly!

Yay for cake! I'm glad the recipe works well for you. As a nursing momma on a restricted diet, it's the little treats that can be so important!

Be sure to check out our on-line community forums as well to connect w/ other parents going through the same day to day struggles as you are - http://community.kidswithfoodallergies.org/

Just wanted to make a side not to those with severe allergies that xanthum gum can be derived from common allergies like wheat, soy, corn, and dairy

I am excited to try this recipe with almond flour arrowroot starch!

My grandmother used to make this cake when I was younger, and I today make this for my kids as me and one of my sons have a lot of food allergies this is the go to cake and it's vegan friendly which is great.

I have another recipe for wacky cake that is quite similar, but I am trying to make something gluten free and dairy free for a girl scout friend who cannot eat either substance. I see a comment from a few weeks back, asking about using almond flour in this recipe. Does that work? I have used almond flour before for paleo recipes, and I like it. Do I need the xanthan gum in that case? What does xanthan gum do for the mixture? Also, do you have any particular suggestions for icing that would not include dairy products? Thanks for any help you've got to offer. This is all new to me!

Hi I'm a baker and have been struggling for some time to find a sponge recipe that will work without eggs. Everything I tried had been a disaster!
Until now. I tried your recipe as cupcakes. They looked a bit pale, but they rose well and were light and fluffy like cake and most importantly they taste like cake!
I'm so pleased to be able to offer cake to people with allergies it's so brilliant to be able to say "yes I can make cake for you" ☺️ Xx

Hi Meili - I have not tried almond flour in this recipe. There are several gluten free options in the substitutions section that people have tried. We have a several blogs with great cakes and frostings highlighted. You'll be able to find a dairy free frosting idea in there. http://community.kidswithfoodallergies.org/search/tag/13538049829331429

Hi Gemma - that's exciting that you've found a recipe that works for you! This is a great naturally egg free cake.


Recipes & Diet

Rate Kathy P's Wacky Cake

Recipe Information

Ingredients

Directions

Combine dry ingredients in a mixing bowl and mix thoroughly.

Mix wet ingredients in a separate bowl and stir to combine.

Add wet ingredients to dry ingredients and mix until you get a smooth batter. Do not beat.

Pour into greased and floured pan (8" square or 9" round) or 12 cupcakes. Bake in oven until tests done - about 35 minutes for cake, about 20 minutes for cupcakes.

Notes

Wacky Cake is a classic recipe from the Depression era because of the rationing of butter and eggs. The original recipe I saw mixed it right in the pan. You mix the dry ingredients, make 3 holes and pour the wet ingredients in. You can not screw this up. I even accidentally left out the oil one time and they were still OK - a bit dense, but OK. I've made it in several versions and even gluten-free.

The vinegar cannot be omitted, unless another acid ingredient (see below for orange or lemon alternative flavors) is substituted, since the acid is crucial to making this rise.

Substitutions

Vanilla: Omit cocoa. Double amount of vanilla.

Spice: Omit cocoa. Add 1 Tbsp pumpkin pie spice.

Orange: Omit cocoa and vinegar. Substitute orange juice for the water

Lemon: Omit cocoa. Substitute lemon juice for vinegar. Some lemon extract can be added.

Gluten Free: Substitute 1 3/4 cups Gluten-Free Flour Mix for wheat flour. Add 1 tsp xanthan gum. Works well with Kathy P's All Purpose Rice Flour Mix.

Others have used the following rice free Sorghum Flour Mix for Wacky Cake:

1 cup sorghum flour
1/2 cup potato or cornstarch
1/4 cup tapioca starch

If you prefer using bean flours, you can also use:

3/4 cup sorghum flour
1/4 cup bean flour (garbanzo)
1/2 cup potato or cornstarch
1/4 cup tapioca starch

From Lynn in Denver at 5280ft . my wacky cake cupcakes were delicious but a bit flat and even sunken, so I dug out my cookbooks to read up on baking at high altitude, and based on that info made the following adjustments to the recipe:

1) reduced the baking soda to 3/4 teaspoon
2) reduced the sugar by a couple tablespoons
3) increased the baking temperature to 375 degrees
4) reduced the baking time a couple minutes (cupcakes I do about 18 min)

This recipe is free of:
M ilk P eanut E gg S oy T ree nut
G luten W heat F ish Sh ellfish Ses ame

Return to top

Comments

Comments(77)

Bless you, Kathy! You have given me cake! We found out a month ago that my one year old daughter is allergic to the Top 8 allergens, among other things. I'm still nursing her so we both went on an allergen free diet, and I have to admit, I was really missing cake. I tried and failed making vanilla cupcakes from another recipe. Then I found this one (the chocolate cake) and made it with Bob's Red Mill Gluten Free Baking Flour (using your advice to add an extra 1/4 cup), and the cake came out great! I baked it in a square 8x8 pan. For icing I poured on some Enjoy Life chocolate chips after the cake came out of the oven. When they were melted I spread around the chocolate with a knife - perfect icing, both warm and later at room temp. Thank you so much for giving me cake again. My outlook on life has improved greatly!

Yay for cake! I'm glad the recipe works well for you. As a nursing momma on a restricted diet, it's the little treats that can be so important!

Be sure to check out our on-line community forums as well to connect w/ other parents going through the same day to day struggles as you are - http://community.kidswithfoodallergies.org/

Just wanted to make a side not to those with severe allergies that xanthum gum can be derived from common allergies like wheat, soy, corn, and dairy

I am excited to try this recipe with almond flour arrowroot starch!

My grandmother used to make this cake when I was younger, and I today make this for my kids as me and one of my sons have a lot of food allergies this is the go to cake and it's vegan friendly which is great.

I have another recipe for wacky cake that is quite similar, but I am trying to make something gluten free and dairy free for a girl scout friend who cannot eat either substance. I see a comment from a few weeks back, asking about using almond flour in this recipe. Does that work? I have used almond flour before for paleo recipes, and I like it. Do I need the xanthan gum in that case? What does xanthan gum do for the mixture? Also, do you have any particular suggestions for icing that would not include dairy products? Thanks for any help you've got to offer. This is all new to me!

Hi I'm a baker and have been struggling for some time to find a sponge recipe that will work without eggs. Everything I tried had been a disaster!
Until now. I tried your recipe as cupcakes. They looked a bit pale, but they rose well and were light and fluffy like cake and most importantly they taste like cake!
I'm so pleased to be able to offer cake to people with allergies it's so brilliant to be able to say "yes I can make cake for you" ☺️ Xx

Hi Meili - I have not tried almond flour in this recipe. There are several gluten free options in the substitutions section that people have tried. We have a several blogs with great cakes and frostings highlighted. You'll be able to find a dairy free frosting idea in there. http://community.kidswithfoodallergies.org/search/tag/13538049829331429

Hi Gemma - that's exciting that you've found a recipe that works for you! This is a great naturally egg free cake.


Recipes & Diet

Rate Kathy P's Wacky Cake

Recipe Information

Ingredients

Directions

Combine dry ingredients in a mixing bowl and mix thoroughly.

Mix wet ingredients in a separate bowl and stir to combine.

Add wet ingredients to dry ingredients and mix until you get a smooth batter. Do not beat.

Pour into greased and floured pan (8" square or 9" round) or 12 cupcakes. Bake in oven until tests done - about 35 minutes for cake, about 20 minutes for cupcakes.

Notes

Wacky Cake is a classic recipe from the Depression era because of the rationing of butter and eggs. The original recipe I saw mixed it right in the pan. You mix the dry ingredients, make 3 holes and pour the wet ingredients in. You can not screw this up. I even accidentally left out the oil one time and they were still OK - a bit dense, but OK. I've made it in several versions and even gluten-free.

The vinegar cannot be omitted, unless another acid ingredient (see below for orange or lemon alternative flavors) is substituted, since the acid is crucial to making this rise.

Substitutions

Vanilla: Omit cocoa. Double amount of vanilla.

Spice: Omit cocoa. Add 1 Tbsp pumpkin pie spice.

Orange: Omit cocoa and vinegar. Substitute orange juice for the water

Lemon: Omit cocoa. Substitute lemon juice for vinegar. Some lemon extract can be added.

Gluten Free: Substitute 1 3/4 cups Gluten-Free Flour Mix for wheat flour. Add 1 tsp xanthan gum. Works well with Kathy P's All Purpose Rice Flour Mix.

Others have used the following rice free Sorghum Flour Mix for Wacky Cake:

1 cup sorghum flour
1/2 cup potato or cornstarch
1/4 cup tapioca starch

If you prefer using bean flours, you can also use:

3/4 cup sorghum flour
1/4 cup bean flour (garbanzo)
1/2 cup potato or cornstarch
1/4 cup tapioca starch

From Lynn in Denver at 5280ft . my wacky cake cupcakes were delicious but a bit flat and even sunken, so I dug out my cookbooks to read up on baking at high altitude, and based on that info made the following adjustments to the recipe:

1) reduced the baking soda to 3/4 teaspoon
2) reduced the sugar by a couple tablespoons
3) increased the baking temperature to 375 degrees
4) reduced the baking time a couple minutes (cupcakes I do about 18 min)

This recipe is free of:
M ilk P eanut E gg S oy T ree nut
G luten W heat F ish Sh ellfish Ses ame

Return to top

Comments

Comments(77)

Bless you, Kathy! You have given me cake! We found out a month ago that my one year old daughter is allergic to the Top 8 allergens, among other things. I'm still nursing her so we both went on an allergen free diet, and I have to admit, I was really missing cake. I tried and failed making vanilla cupcakes from another recipe. Then I found this one (the chocolate cake) and made it with Bob's Red Mill Gluten Free Baking Flour (using your advice to add an extra 1/4 cup), and the cake came out great! I baked it in a square 8x8 pan. For icing I poured on some Enjoy Life chocolate chips after the cake came out of the oven. When they were melted I spread around the chocolate with a knife - perfect icing, both warm and later at room temp. Thank you so much for giving me cake again. My outlook on life has improved greatly!

Yay for cake! I'm glad the recipe works well for you. As a nursing momma on a restricted diet, it's the little treats that can be so important!

Be sure to check out our on-line community forums as well to connect w/ other parents going through the same day to day struggles as you are - http://community.kidswithfoodallergies.org/

Just wanted to make a side not to those with severe allergies that xanthum gum can be derived from common allergies like wheat, soy, corn, and dairy

I am excited to try this recipe with almond flour arrowroot starch!

My grandmother used to make this cake when I was younger, and I today make this for my kids as me and one of my sons have a lot of food allergies this is the go to cake and it's vegan friendly which is great.

I have another recipe for wacky cake that is quite similar, but I am trying to make something gluten free and dairy free for a girl scout friend who cannot eat either substance. I see a comment from a few weeks back, asking about using almond flour in this recipe. Does that work? I have used almond flour before for paleo recipes, and I like it. Do I need the xanthan gum in that case? What does xanthan gum do for the mixture? Also, do you have any particular suggestions for icing that would not include dairy products? Thanks for any help you've got to offer. This is all new to me!

Hi I'm a baker and have been struggling for some time to find a sponge recipe that will work without eggs. Everything I tried had been a disaster!
Until now. I tried your recipe as cupcakes. They looked a bit pale, but they rose well and were light and fluffy like cake and most importantly they taste like cake!
I'm so pleased to be able to offer cake to people with allergies it's so brilliant to be able to say "yes I can make cake for you" ☺️ Xx

Hi Meili - I have not tried almond flour in this recipe. There are several gluten free options in the substitutions section that people have tried. We have a several blogs with great cakes and frostings highlighted. You'll be able to find a dairy free frosting idea in there. http://community.kidswithfoodallergies.org/search/tag/13538049829331429

Hi Gemma - that's exciting that you've found a recipe that works for you! This is a great naturally egg free cake.



Comments:

  1. Magore

    This - is healthy!

  2. Tiebout

    Lovely thought

  3. Haethowine

    I, sorry, but that certainly does not suit me. I will look further.

  4. Yehudi

    According to mine, at someone the letter alexie :)



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