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It would be hard for someone without food allergies to imagine what it would be like to celebrate a happy event without cake. Cake has become the icon for birthdays, in which cakes of all flavors and sizes are enjoyed. Having a food allergy won’t prevent you from having a good time, so long as you know the right recipe.
The local market in which you shop should have all of the substitutes you need to make the cake batter. Some ingredients of which you may not be familiar with would include xanthan gum and tapioca starch. Thankfully the list of ingredients you may not be familiar with is small, and the bulk of the recipe contains items found in the average kitchen. Sugar, salt, vanilla extract, and similar ingredients will all find their way into the recipe.
Before mixing the batter, preheat your oven to 350 degrees. That way the oven will be near ready once you get all the ingredients mixed and poured into the cake pan. Grab a big mixing bowl and combine the ingredients until the batter is of smooth consistency. For extra flavoring you can include a little bit of extra vanilla extract, but be careful with how much you use.
The baking time is small- it will only take around half an hour for the cake to be fully cooked. You will start to notice the cake is done when it has risen to a moderate height and seems to be browning slightly. You can check the consistency of the cake by using your finger to slightly poke the surface of the cake. If the cake slightly bounces back, odds are it is either near done or is completed.
The icing for the cake can be made with non-dairy whipping cream and vanilla flavoring. You can, at this point, buy frosting that claims to be free of allergens. You can easily make a vanilla frosting yourself but exotic flavors will be harder to achieve. Adding a puree to the mix or using a light flavoring extract and food coloring is possible if you want extra flavor.
Now for the most trying part of the operation: letting the cake cool! The cake will take a good amount of time to cool, in which time you can apply the icing and call it a done deal. You can then serve the cake to those who are willing to taste it. By using this recipe a few times, you can get better at making it taste just as good as a normal cake.
Final Thoughts
Food allergies won’t stop anyone from having their cake and eating it too. Remember that practice makes perfect, and the ultimate test is having test subjects try the cake and comparing it. If you can pass the taste palette of a young child, then you are doing just fine indeed.
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