Special celebrations like birthdays and holidays always require a few extra steps around here to insure that my Little Man’s food allergies are taken into consideration. So I was so excited to find this recipe for Allergy-Friendly Chocolate Cake! (Apparently, it hails from The Great Depression era when eggs were more of a delicacy than a kitchen staple.)
You could use this recipe for any allergy except wheat/gluten (and with a simple substitution, you could probably make it gluten-free as well. I’m just not that familiar with gluten-free baking.)
My friend uses it for her husband who has a lactose intolerance. It’s very versatile…and yummy! (I actually prefer it to bakery-made cake!)
I make cupcakes and freeze the extras (it makes 26-28 cupcakes!). When we need to go to a party or other gathering where there’s a slim chance of finding allergy-friendly treats, I simply grab one out of the freezer and we’re good to go!
Allergy-Friendly Chocolate Cake
3 cups all-purpose flour
2 cups sugar
1 teaspoon salt
2 teaspoons baking soda
1/2 cup unsweetened cocoa powder
3/4 cup vegetable oil
2 Tablespoons distilled white vinegar
2 teaspoons vanilla extract
2 cups cold water
Preheat oven to 350 degrees and prepare a 9 x 13-inch pan.
Mix flour, sugar, salt, soda, and cocoa together.
(The recipe calls for sifting them, but I just whisk them in a bowl.)
Pour the oil, vinegar, vanilla, and water into the dry mixture. Stir well.
Pour into ungreased cake pan of your choice.
(I usually grease my pan even though the recipe calls for ungreased.)
Bake for 30-40 minutes or until tooth pick inserted comes out clean.
(If using a different sized cake pan, adjust the baking time accordingly.)
Tip: The cake is pretty moist and the top tears easily, so a lighter frosting works best (or simply top with whipped cream!)
Looking for other allergy-friendly recipes? Check out these yummy options!