Need a good cake recipe for baby with allergies

Posts: 418
6/1/11 12:24 P

Yes you can be allergic to eggs and not to the chicken itself. The meat of a chicken is a totally different protein than the protein in an egg.

Posts: 1,343
5/28/11 8:02 P

That's very interesting. I don't know if it's just chicken eggs. I will have to ask and let her know about this. Can you be allergic to the egg but not the chicken? What would be the difference?

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Posts: 53
5/28/11 7:28 P

Is she allergic to just chicken eggs, because duck eggs are actually the best kind of eggs to use when baking anyways. They are a little bigger than chicken eggs, so they equal about 1.5 chicken eggs. It's something to try when the little one is a little older;)

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5/25/11 6:20 A

Yeah, she was very excited when I told her about that web blog. :)

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5/25/11 2:24 A

thats got to be tough going, she may enjoy that blog for more than the recipes then as the writer shares alot of her struggles and joys with her children and their allergys and how she succeeds in keeping them healthy.

Posts: 1,343
5/24/11 5:28 P

Thanks Pookie! I'm passing the website to her now. She's really appriacting all the great ideas. She is a first-time mom and was at a loss for her allergy prone baby.

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5/24/11 5:16 P

www.thespunkycoconut.com/

try this website for loads of allergy friendly ideas

Posts: 1,343
5/18/11 10:31 P

Thanks again for the tips. I will definately pass them on to her. Idk for sure if she it's gluten or wheat. She just said wheat.

Posts: 2,366
5/18/11 9:24 P

I never tried this, but in some of the healthy cooking books I have they suggest the use of whole grain oat flour for making cakes. This might be a better alternative to wheat. (not sure if it is wheat or glutton little Zayla is allergic to.

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5/18/11 9:12 P

I agree with Tammy. You don't need to use the milk, add a bit of water instead. I think it just needs some liquid to make it smooth !!

Posts: 393
5/18/11 9:07 P

You don't have to use milk to thin the frosting.

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5/17/11 10:15 P

Thanks Snoopy. I passed the cake part of the recipe along to her. She can't use the frosting because it has milk.

Posts: 1,622
5/17/11 10:00 P

I found this on a web site. You might want to try it BEFORE the birthday to make sure it comes out o.k.


Gluten-Free, Egg-Free, Dairy-Free, Soy-Free, Corn-Free Chocolate Cake

3 cups gluten-free flour
2 cups white sugar
1 teaspoon salt
2 teaspoons baking soda
1/2 cup unsweetened cocoa powder
2/3 cup canola oil
3 tablespoons apple cider vinegar
1 tablespoon vanilla extract
2 cups cold water

Preheat oven to 350F.

Put all ingredients into mixing bowl and beat until smooth and no lumps remain. Consistency will be like a standard cake batter.

Pour into greased 13 x 9 pan OR 2 round cake pans. Bake 35-55 minutes or until top springs back when touched. (shorter for cake pans, longer for the 13×9)

Remove from oven and let cool, if you’re able, until room temp. Frost as desired.



Basic Frosting

3/4 cup palm shortening
4 cups powdered sugar
2 tsp vanilla
1 tsp peppermint extract, if desired
enough milk to make smooth and creamy

Beat shortening with sugar and flavorings and add milk until desired consistency. Beat additional 3-5 minutes or until super fluffy and smooth.

Posts: 1,343
5/17/11 7:54 P

So, I'm back with another question (lol). My friend's little one is turning a year old. But, little Zayla has food allergies that is making it difficult for her to make a cake. I was hoping someone here had a good cake recipe her mama could use so she could celebrate her birthday with the traditional 1st birthday cake mess. Her allergies are milk, peanuts, wheat, eggs, and soybeans.

Thanks again in advance!