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Writer's pictureAbby Brown

Chocolate Cake - Allergy Free CookBook

Updated: Sep 18

Chocolate cake is common at events. Once, chocolate icing was used to cover up the odd flavors of the flours used in some cake mixes. This is no longer necessary. When I first made cakes, I enjoyed making spiral cakes. I would use a yellow or white cake mix, and just pouring into baking pan, I would lightly stir chocolate syrup throughout. That made tasty, and pretty decorations from a simple cake mix. I've also made chocolate cake from scratch, though it's been a few decades. Cocoa powder mixed in with regular cake flour adds flavor, and the chocolatey color.


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: None


Vegetables: None


Other ingredients:

1 cake mix (gluten free)

Verify ingredients:

1/2 cup of butter (1 stick)

3 eggs

2/3 cup of milk (lactose free)

Almond, or

Soy

2 tablespoons vanilla (gluten free)

1 batch of icing

Dash of salt

1 tablespoon of sugar

Optional:

Chocolate syrup


Preparation time: 15 minutes


Preparation:

1. Melt butter in microwave safe cup for 20 to 30 seconds.

2. Mix in medium mixing bowl:

1/2 cup butter

3 eggs

2/3 cup of milk

2 tablespoons gluten free vanilla

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

4. Add the flour mixture to the eggs, vanilla, butter, and milk. Mix thoroughly.

5. Add optional chocolate syrup, if desired. Mix lightly.

6. Pour into greased pan.

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

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

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

10. Lightly coat in icing.


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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