Allergy Free White Cake

October 29th, 2009 by Ethan Posted in Gluten-Free

I am trying to make a cake for my good friend’s daughter. She has many food allergies, including wheat, eggs, and dairy. I tried one recipe a couple weeks back and wasn’t pleased with the texture of the end product, it had great flavor, but it was very dense. I just had to find a better recipe.

I have been reading about whacky cake recipes online and how they were popular during the depression when people didn’t have extra cash for things like milk and eggs. I actually remember these cakes from my days in grade school. The whacky cake recipes produced cakes that were great tasting and very moist. Now, if I could just fine one catering to a gluten free diet, I would be set. After several nights looking, I finally found one, Kathy P’s Wacky Cake recipe.

Tonight I tried out Kathy P’s Wacky Cake recipe and was very pleased with the results! The cake was very moist and wasn’t dense. The cake was still heavier than a traditional cake, but that’s to be expected when cooking gluten free. I also managed to get a tiny taste when I trimmed down the crown of the cake for stacking it. The taste was also yummy, score!

I also bought some Cherrybrook Kitchen Vanilla Frosting (completely allergy free). I guess I can’t have it all… the frosting was extremely thick and almost like glue. At one point, I thought it was going to rip the top off the cake when I pulled my knife across it. On a plus side, it had good flavor, but working with the frosting was a nightmare compared to normal frostings. I think I am going to need to try and make a frosting from scratch so I can get the right consistency.

The important part is that I finally found the cake recipe I am going to use. Thanks Kathy Przywara, your recipe is going to make a little girl very happy for her 3rd birthday!