Brithday Cake image from Cakes-you-can-bake.com
Recently, my 11-month old son was diagnosed with allergies to milk, eggs, peanuts, and caesin. Being 11-months old, that means he won't be receiving your "standard" birthday cake. Luckily for him, I love making birthday cakes, made birthday cakes for his older brother every year, and look forward to making "allergen" free cakes for him.
I have not tested this recipe as of yet, but have found it several places, including the Food Allergy & Anaphylaxis Network website, which has become a huge resource to me as of late:
Double Layer Birthday Cake
M, E, P, S, N
3 cups cake flour
1 3/4 cups sugar
1 1/4 cups water
1/2 cup shortening
3 T. water, 3 T. oil, 2 tsp. baking powder; mixed together
2 1/2 tsp. baking powder
1 tsp. salt
1 1/2 tsp. vanilla extract
Preheat oven to 350 degrees. Grease and flour two cake pans. In a large bowl, combine all ingredients. Using an electric mixer, beat until well mixed, approximately 4 minutes. Pour batter into cake pans. Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks. Frost when completely cooled.
Note: Baking powder is intentionally listed twice in this recipe. The combination of 3 T. water, 3 T. oil, 2 tsp. baking powder; mixed together is the substitution for 2 eggs.
For more info: Hot Chicken Sundae
Food Allergy and Anaphylaxis Network
Cakes You Can Bake -- other ideas for first birthday cakes
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