Making Birthdays Happen

Today, he turns 5!  The thought of this day has had me having panic attacks for weeks now.  My aunt pulled through and sent up some goodies from Erin McKenna's Bakery NYC that had me relax a bit knowing that we had safe treats in the house for the events and he loves them.  However this morning, he stressed the importance of having cake with frosting.  Seriously!?!?  on the day of his birthday he throws this at me!!!  Ok...mission accepted....I think!

First thing I do, like anything else is get on the internet and start searching.  When that had me even more frustrated about which one to pick and will it turn out, I searched facebook for allergy moms group and landed on one that was inactive for the last few months.  I decided to post a plea for help anyway and am blessed with a couple of moms who pulled through and sent me chocolate cake recipes that we easy enough!  I sent my husband to the store with a list of things we didn't have at the house and prayed all day while at work that I would be able to pull this off.

There was one recipe that a woman sent to me that was written like I think. Short thoughts and straight to the point so that was the one I used.  And I have really been wanting to try the Dollop frosting, which is gluten free, soy free, and vegan so this was the perfect opportunity!

The first part was easy, combine the wet ingredients with the dry ingredients, split the dough, and bake for ten minutes!  Cool, I can handle that!  So my two youngest and I combined the rice flour, organic sugar, cocoa, baking soda.  The mixer held the light olive oil, eater, vanilla extract, and apple cider vinegar.  I'll admit that I loved that there was no egg replacement because that it usually where everything I bake takes a turn for the worst.  So we put it into to pans and baked just for ten minutes.  Once it cooled for about 5, flipped it onto what was supposed to be wax paper and I didn't have any!  I tried to make due with foil but I seriously recommend being prepared!

I put the cakes in the freezer for about 30 minutes to solidify.  Then removed the cakes and frosted the center with the Dollop Vanilla frosting, flipped the other half on top and iced the rest.  I just added a little food coloring to the frosting in the corner of a little baggie to do some piping and words.  I am seriously not creative, not fancy, and not good in the kitchen so this is a masterpiece for me and it made my little man one happy birthday boy!

special thanks to Rachel D for coming through and helping with this!

Allergy free Oreo Cake

Ingredients:

2 1/2 cups of white rice flour
1/2 cup + 3 tbsp carob powder
2 cups white sugar
2 tsp baking soda

1/4 cup + 2 tbsp light olive oil
2 1/4 cup + 2 tbsp water
1 tbsp vanilla extract
2 tbsp apple cider vinegar

Instructions:

Preheat oven to 350 degrees and grease 2 circle layer pans.

Combine dry ingredients in a large bowl, mix, and set aside

Combine wet ingredients, mix, and add to dry ingredient bowl just until blended.

Divide dough evenly into two cake pans and bake for 10 minutes or until the knife comes out clean.

Let sit for 5 minutes then invert onto wax paper and let cool completely.

Freeze cake for 30 minutes before constructing!



Hope this helps you come up with a great treat for your allergy free munchkin and the family!

Lots of love,
Lisa Fickenworth