Every kid needs a birthday cake or cupcakes. When our oldest son was dx’ed with anaphylactic food allergies I had no idea how we would give him birthday cakes. Quickly I learned how to. Now this recipe and our vanilla cake recipe is the only cakes we like. It is so moist and so good. In our opinion the best cakes/cupcakes around!
It is free of dairy, egg, peanut, and tree nut. Be sure the food items you use are free of these allergens to ensure your recipe is safe for your loved one by reading all labels and calling the manufacture if needed for how it is produced.
Calorie count: I have not counted calories for this recipe. Read your labels for accurate calorie counts. Follow package serving size for accurate counting of calories. I measure everything per plate/bowl based on serving sizes listed on all packages/containers to determine calories.
What you will need:
1 1/2 Cup Flour
1/3 Cup Unsweetened Cocoa Powder
1 tsp Baking Soda
1/2 tsp Salt
1 Cup Sugar
1/2 Cup Vegetable Oil
1 Cup Cold Water
2 tsp Vanilla
2 Tbl White Vinegar (acts as your egg)
Preheat oven 375 degrees. Yields 1 9×13 pan or 12 cupcakes
Mix together flour, cocoa powder, baking soda, salt, and sugar.
In separate bowl combine oil, water, vanilla.
Add wet ingredients to dry ingredients.
Mix until well incorporated. I use my Kitchen Aid mixer.
Add vinegar and quickly mix for about 1-2 minutes on level 2 mix setting.
It will look like it “foams” or turns white on top, keep mixing until this look isn’t really noticeable.
Bake 25-30 minutes or until tester inserted in the center of cake/cupcake comes out clean.
Frosting: I was able to find a frosting free of all our son’s allergens at a local grocery store. If you are unable to find one locally. I highly recommend Divvies.com we buy a lot from them and adore their allergy free sweets!