A celebratory experience shouldn't go unrewarded with cake. Birthdays are known for the sweet confections, but a food allergy can come in between a child and his or her birthday plans. Making a birthday cake that is free of common allergens is possible; keeping the birthday spirit alive and well.
The ingredients you will be using can all be found at your local grocer. White rice flour, potato starch, tapioca starch, and xanthan gum are among the irregular ingredients you may not have had experience in using before. The rest of the ingredients are probably already in your kitchen, such as cocoa powder or vanilla extract. It is surprisingly easy to make a cake with next to no ingredients at all!
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.
A cake wouldn't be much without icing. The icing can be made from scratch if you have more vanilla flavoring and a thickening agent handy. You can also get by with using a store-bought icing container if it claims to be allergen free. If it doesn't clearly state it is so, be wary of purchasing it. Some products could be made on machinery that is used on other food products containing allergens.
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.
The ingredients you will be using can all be found at your local grocer. White rice flour, potato starch, tapioca starch, and xanthan gum are among the irregular ingredients you may not have had experience in using before. The rest of the ingredients are probably already in your kitchen, such as cocoa powder or vanilla extract. It is surprisingly easy to make a cake with next to no ingredients at all!
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.
A cake wouldn't be much without icing. The icing can be made from scratch if you have more vanilla flavoring and a thickening agent handy. You can also get by with using a store-bought icing container if it claims to be allergen free. If it doesn't clearly state it is so, be wary of purchasing it. Some products could be made on machinery that is used on other food products containing allergens.
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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