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Writer's pictureAbby Brown

Basic Cake - Allergy Free CookBook

Updated: Sep 18

This is the basic gluten free cake mix I used before store bought cake mixes were available. Cornstarch and sugar are vital to the taste and texture. This recipe is almost identical to the one I used for cake mixes while still eating gluten. Mainly, it includes a different flour, and the addition of yeast and cornstarch. This cake mix can be dressed up with nuts, flavors, or colorings (beware of additional nut, flavoring or color allergies). Most people won't know the difference between the flavor and texture of this gluten free cake and a store bought, gluten filled cake.


Pre Cook Preparation:


Meal Adaptations:

Physical Accommodations:

Electric mixer, or lightly mix and pour into the pan, allowing the baking process to complete mixing

Large handled measuring cups and spoons

Large handled mixing spoons


Visual Accommodations:

Easily identifiable labeled ingredients

Long oven mitts

Brightly colored measuring cups, spoons, and bowls


Potential Food Allergy or Intolerance:

Butter (lactose)

Eggs

Flour (gluten)

Milk (lactose)

Sugar (diabetics)

Vanilla Flavor (gluten)


Meatless Preparation Avoid:

Butter

Eggs

Substitute with: ________________


Utensils:

Measuring cups

2 Mixing bowls

Microwave safe cup

Spoon

Toothpick (round).

Pan: 2.5 quart glass baking pan. ***

*** Dark glass bakes quicker, so reduce time.

*** Aluminum foil pans also bake differently, and may react to acids in certain foods, such as berries.

*** Cupcake pans can also be used, and will bake at a different temperature and time. This makes it easier to freeze single serve portions.

Some recipe sites go into further detail, if needed.


Ingredients:


Meat:

4 eggs


Vegetables: None


Other ingredients:

1/2 cup of brown sugar

1/2 cup butter

1 teaspoon cornstarch

1 instant pudding box (or self made mix)

1/2 cup milk (lactose free)

Almond, or

Soy

1 teaspoon salt

2 cups of soy flour

1 tablespoon vanilla extract

1 cup warm water

1/2 cup of white sugar

1 packet yeast


Preparation time: 15 minutes


Preparation:

1. Heat 1 cup of water for 1.40 minutes.

2. Pour warm water into mixing bowl and add:

1 packet yeast

1/2 cup white sugar

1/2 cup of milk

Allow to rise for 10 minutes

3. Add in another mixing bowl:

1/2 cup of butter (melted)

1/2 cup of brown sugar

4 eggs

1 tablespoon gluten free vanilla

4. Stir well.

5. Grease the bottom of the baking pan lightly with butter.

6. Add to the mixing bowl:

1 teaspoon of cornstarch

1 box of instant pudding mix

1 teaspoon of salt

2 cups of soy flour

1 yeast mixture

7. Mix thoroughly.

8. Pour into greased pan.

9. Place greased pan in oven at 350 degrees. Set timer for the minimum specified time.

10. Use a clean toothpick to verify doneness of the cake in the middle and the edges. It should come out clean.

11. Allow cake to cool slightly before dumping onto a clean plate.

12. Lightly coat in icing, if desired.


Cook Temperature: 350 degrees (Varies based on pan choice and elevation for those in the mountains.)

Your temperature here: _____________


Cook Time: 30 to 45 minutes, based on pan choice and elevation.

Your bake time here: ____________


Servings: About 10


Storage Solutions: Square containers in individual servings

Counter safe: 30 minutes to an hour to cool enough to place in the fridge or freezer

Fridge safe: 3 to 4 days * Per What's Cooking America Storage Chart link in Resources

Freezer safe: 4 to 6 months * Per What's Cooking America Storage Chart link in Resources


Reheat Instructions: (Good for quick thawing).


Microwave: Time and temp may vary.

1. Place in a microwave safe dish (not plastic).

2. Heat until food is warm.

3. Minimum 30 seconds.

Add your microwave time here: _____________.








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