My daughter's friend has the same allergies: try this recipe -
WACKY CAKE
RECIPE ONE (makes one 8x8-inch cake)
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup sugar
3 tbsp unsweetened cocoa powder
1 tsp vanilla
1 tsp vinegar
5 tbsp oil
1 cup water
RECIPE TWO (makes one 11x7-inch cake)
2 cups flour
1 2/3 cups sugar
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
Pinch salt
1 1/3 cups water
1/2 cup oil
4 tsp vinegar
2 tsp vanilla
RECIPE THREE (makes one 13x9-inch cake)
3 cups flour
2 tsp baking soda
1 tsp salt
2 cups sugar
6 tbsp unsweetened cocoa powder
2 tsp vanilla
2 tbsp vinegar
1/2 cup oil
2 cups water*
Preheat oven to 350 degrees F. Grease and flour pan(s) [I line the bottom with paper].
In a large mixing bowl, mix flour, sugar, cocoa powder, baking soda and salt.
Mix water*, oil, vinegar, and vanilla in a bowl or jug. Pour over the dry ingredients, and stir until moistened. BATTER WILL BE THIN.
BAKING TIMES:
RECIPE ONE: Pour into 8x8-inch pan. Bake at 350 degrees F oven until it springs back when touched lightly. Stand 10 minutes before removing to cooling rack.
RECIPE TWO: 7x11x2-inch baking pan, Bake at 350 degrees F oven until it springs back when touched lightly. Stand 10 minutes before removing to cooling rack.
RECIPE THREE: 9x13-inch cake pan for 35 minutes at 350 degrees F until it springs back when touched lightly. Stand 10 minutes before removing to cooling rack.
The cake may be fragile when first baked. I use the smaller recipe and the smaller pans for easier handling.
*To boost the chocolate flavor, 1-2 teaspoon of coffee powder can be dissolved in the water before mixing into the batter.
WACKY CAKE
RECIPE ONE (makes one 8x8-inch cake)
1 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup sugar
3 tbsp unsweetened cocoa powder
1 tsp vanilla
1 tsp vinegar
5 tbsp oil
1 cup water
RECIPE TWO (makes one 11x7-inch cake)
2 cups flour
1 2/3 cups sugar
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
Pinch salt
1 1/3 cups water
1/2 cup oil
4 tsp vinegar
2 tsp vanilla
RECIPE THREE (makes one 13x9-inch cake)
3 cups flour
2 tsp baking soda
1 tsp salt
2 cups sugar
6 tbsp unsweetened cocoa powder
2 tsp vanilla
2 tbsp vinegar
1/2 cup oil
2 cups water*
Preheat oven to 350 degrees F. Grease and flour pan(s) [I line the bottom with paper].
In a large mixing bowl, mix flour, sugar, cocoa powder, baking soda and salt.
Mix water*, oil, vinegar, and vanilla in a bowl or jug. Pour over the dry ingredients, and stir until moistened. BATTER WILL BE THIN.
BAKING TIMES:
RECIPE ONE: Pour into 8x8-inch pan. Bake at 350 degrees F oven until it springs back when touched lightly. Stand 10 minutes before removing to cooling rack.
RECIPE TWO: 7x11x2-inch baking pan, Bake at 350 degrees F oven until it springs back when touched lightly. Stand 10 minutes before removing to cooling rack.
RECIPE THREE: 9x13-inch cake pan for 35 minutes at 350 degrees F until it springs back when touched lightly. Stand 10 minutes before removing to cooling rack.
The cake may be fragile when first baked. I use the smaller recipe and the smaller pans for easier handling.
*To boost the chocolate flavor, 1-2 teaspoon of coffee powder can be dissolved in the water before mixing into the batter.
MsgID: 0216907
Shared by: auzzi aust
In reply to: ISO: severe food allergy restrictions
Board: All Baking at Recipelink.com
Shared by: auzzi aust
In reply to: ISO: severe food allergy restrictions
Board: All Baking at Recipelink.com
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Reviews and Replies: | |
1 | ISO: severe food allergy restrictions |
sherry barrows, vt | |
2 | Recipe: Food Allergy Cookbooks |
Betsy at Recipelink.com | |
3 | Recipe(tried): Wacky Cake (3 sizes) |
auzzi aust | |
4 | Reply to Auzzi aust |
Marilyn, California |
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