Friday, December 16, 2011

Soy, Dairy, Egg and Nut (barley and rice as well) Free Cupcakes/Cake - Frosting Included!

This afternoon and evening, I made mini cupcakes for my husband's command Christmas Party tomorrow night. I wanted to bring something my son with severe food allergies can have because I know he'll likely not be able to have anything else there. Coming up with a 100% soy, dairy, egg and nut free cupcake (as well as barley and rice free), from cake to frosting, was a bit of a task. The cake itself, was a breeze. I had gotten a recipe from a friend, who got it from her grandmother a while back and then realized it was the same recipe my grandmother has made for as long as I can remember. I don't know the origin of the recipe, but I joking named it "great depression cake" because it's ingredients are limited, simple and inexpensive. So the cake, already fit what I needed as long as I used the right flour! The frosting took a little bit more effort. I had to change a couple of basic recipes and it worked out surprisingly well.




Chocolate Cake: (My 92 year old Grandmother has always called it "Wacky Cake". I think it's because she doesn't thoroughly mix the ingredients so it comes out kind of.. wacky.)

Ingredients:

3 cups of flour (I use Gold brand Organic flour because it does not have barley, which my son is also allergic to)

2 cups of sugar

6 tablespoons of unsweetened cocoa

2 teaspoons of baking soda

1 teaspoon of salt

2 cups of water

2 tablespoons of vinegar

2/3 cup of canola oil

1 teaspoon of vanilla extract

Directions:

Preheat oven to 350 degrees

Combine dry ingredients, mix together. Add wet ingredients and mix thoroughly.

Pour into a greased 9x13 pan, cook for approximately 55 minutes (ovens vary).

This can also make 24 regular size cupcakes or 48 mini cupcakes. The cook time for the mini cupcakes was around 14 minutes for my gas oven. Regular size cupcakes are 18 - 20 minutes.

To check if their done, insert a toothpick. It should come out clean.




Chocolate Frosting:

Ingredients:

1/2 cup of soy free shortening OR earth balance soy free buttery spread

2/3 cup of cocoa powder

3 cups of powdered sugar

1/3 cup coconut milk

1 teaspoon of vanilla extract

Directions:

Melt shortening/butter alternative. Mix in cocoa. Add vanilla and alternately add powdered sugar and milk while beating. Beat until smooth.




Vanilla Frosting:

Ingredients:

1 cup of soy free shortening OR earth balance soy free buttery spread (lightly heated, but not melted. Should be like ice cream.)

3 - 4 cups of powdered sugar

1/4 teaspoon of salt

1 tablespoon of vanilla extract

3-ish tablespoons of coconut milk

Directions:

Beat shortening/butter substitute for a few minutes. Add 3 cups of powdered sugar and mix until it's all in the shortening/butter substitute. Add the vanilla extract, salt and 2 tablespoons of coconut milk, beat for a few minutes. Add more powdered sugar or milk until you reach your desired consistency.



The mini chocolate chips you see in the pictures are Enjoy Life brand. They are dairy, soy and nut free chocolate chips! I've only ever been able to find them at Whole Foods. They are even hard to buy online.

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