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Milk free & Free Allergy Recipes

Ingredients

* 3 ounces chocolate chips (parve, or dairy-free)
* 1/2 cup cocoa powder
* 1 cup boiling water
* 1 cup club soda
* 1 1/2 cups sugar
* 1 teaspoon vanilla
* 3 eggs
* 1/2 cup vegetable oil
* 2 teaspoons baking soda
* 1 teaspoon baking powder
* 1/4 teaspoon salt
* 1 1/2 cups flour

Directions

1. Grease 2 round cake pans and sprinkle with flour to avoid sticking.

2. in a large bowl combine chocolate chips, cocoa powder and 1 cup boiling water, stir until chocolate chips are disolved.

3. Add 1& 1/2 cups sugar, 1 teaspoon vanilla, 3 eggs and 1/2 Cup vegetable oil, whisking until smooth, add 1 cup of club soda, whisk.

4. sift together dry ingredients onto a piece of wax paper, (or separate bowl) slowly add dry ingredients into wet ingredients, whisking to keep the batter smooth.

5. pour into prepared pans and bake in a 350 degree oven for 25 minutes let cool and frost with your favorite frosting or use mine!

6. Fudge Frosting.

Myrna :rose:

Allergy-Free Dessert Recipe: Apple Crisp
Recipe Information
Category: Desserts
# of Servings: 6
Recipe Created By: Kathy Przywara
  • Ingredients
  • 7-8  medium  baking apples (preferably Granny Smith)
    1  Tbsp  margarine or butter
    1  cup  brown sugar
    1  cup  all-purpose or sweet rice flour
    1/2  cup  margarine or butter
    1/2  tsp  salt
    1  tsp  cinnamon
  • Instructions
  • Peel, core, and thinly slice apples. Grease baking dish lightly with some of the tablespoonful of margarine, and place apples inside. Dot with additional margarine. In a medium bowl, combine flour, brown sugar, salt, and cinnamon. Mix well. Cut in the margarine to make coarse crumbs. Spread evenly over apples. Bake at 375 degrees F for about 30 minutes until apples are soft and crumbs are browned and starting to caramelize.
  • Comments
  • Apple CrispCopyright Kathy Przywara, 2001

    This topping works with both all-purpose white flour or sweet rice (aka sticky rice or glutinous rice) flour. There is no gluten in sweet rice flour.

    Photo courtesy of Kathy Przywara
  • Substitutions
  • This can also be made with 2 pints of blueberries.
    Use dairy, soy, egg, corn, and/or gluten free ingredients as needed.
    This recipe is free of:
    Milk Peanut Egg Soy Tree nut Corn
    Gluten Wheat Fish Shellfish Sesame
    Other

    Myrna  :rose:

    Allergy-Free Dessert Recipe: Mom’s Pumpkin Pie
    An egg-free, milk-free pumpkin pie for the holidays.
     
    Recipe Information
    Category: Pies
    Recipe Created By: Littlebotsmom
     
    • Ingredients
    2  cups  canned pumpkin
    3/4  cup  brown sugar, firmly packed
    1 1/2  cup  water
    6 1/2  Tbsp  cornstarch
    1  tsp  allspice
    1/2  tsp  salt
    1/4  tsp  ground cloves
    1/2  tsp  ginger
    1    pie crust, safe for your allergy set
    • Instructions
    Preheat oven to 375 degrees F. In a medium saucepan combine all ingredients. Cook over medium heat until mixture begins to thicken, stirring constantly. Pour into pie crust. Bake 30 minutes until firm.
    • Comments
    Eggless Pumpkin Pie

    Photo courtesy of Kristin Johnston
    • Substitutions
     
    This recipe is free of:
    Milk Peanut Egg Soy Tree nut Corn
    Gluten Wheat Fish Shellfish Sesame  
    Other

    Myrna  :silly:

    Allergy-Free Cake Recipe: Mandarin Spice Cake
    A milk-free, wheat-free and gluten-free recipe to help you make an allergy-safe orange spice cake.
     
    Recipe Information
    Category: Cakes
    Recipe Created By: Namaste Foods
     
    • Ingredients
    1  Package  Namaste Foods Spice Cake Mix
    3    eggs
    2/3  cup  oil
    2  11-ounce cans  mandarin oranges in juice or water
    • Instructions
    Heat oven to 355F. Lightly spray 9×13 pan with non-stick spray.

    Pour juice from oranges into a 3/4 cup measuring cup. (If the oranges are packed in water or simply if you prefer, use orange juice instead.) Combine cake mix, eggs, oil, and juice in large mixing bowl. Beat with electric mixer or by hand until blended well. Fold in mandarin orange slices.

    Pour batter into prepared pan and bake for approximately 45 minutes or until toothpick inserted in center comes out clean. Frost with Namaste Toffee Vanilla Frosting – yum!

    • Comments
    Recipe compliments of Namaste Foods.
    • Substitutions
    If avoiding corn, be sure to use mandarin oranges packed in water or light syrup that only uses sugar.

    Use a neutral tasting vegetable oil that is safe or your needs.

    This recipe is free of:
    Milk Peanut Egg Soy Tree nut Corn
    Gluten Wheat Fish Shellfish Sesame

    Myrna  :rose:

     

    Berry Cake:

    An egg-free, milk-free, wheat-free, and gluten-free recipe to help you make an allergy-safe birthday cake.
    Recipe Information
    Category: Cakes
    # of Servings: 1 8″ pan
    Recipe Created By: Amy Hugon
    // <![CDATA[//
  • Ingredients
  • 1/3  cup  shortening
    3/4  cup  sugar
    2  Tbsp  Egg Replacer mixed with 1/4 cup water
    1  tsp  vanilla
    2 1/4  cups  gluten-free flour blend, divided
    2  tsp  baking powder
    1  tsp  xanthan gum
    1/2  cup  rice milk soured with 1 tsp lemon juice
    1  12 ounce package  frozen mixed berries (strawberries, blueberries, raspberries)
  • Instructions
  • Preheat oven to 375 degrees F. Panspray 8×8″ pan.

    Cream shortening and sugar. Stir in vanilla and Egg Replacer mixture; mix well.

    Stir in 2 cups flour, baking powder, xanthan gum, and rice milk. Mix well.

    Separately, chop strawberries so that they are the size of blueberries. Toss 1/4 cup flour with all the berries so they are coated. Fold berries into batter.

    Bake for 30-40 minutes or until done.

  • Comments
  • Gluten Free Berry CakeI used equal parts rice flour, cornstarch, and tapioca starch.

    Other berries would work fine.

  • Substitutions
  • Any soured milk or milk alternative can replace the soured rice milk.

    If you can use eggs, the egg replacer mixture can be replaced with 2 whole egg.

    Use dairy, soy, egg, wheat and/or gluten free ingredients as needed. This recipe can be made corn free by if using an egg in place of the egg replacer and verifying that the flour mix, baking powder and other ingredients are corn safe.

    This recipe is free of:
    Milk Peanut Egg Soy Tree nut Corn
    Gluten Wheat Fish Shellfish Sesame
    Other

    Myrna  :rose:

    Allergy-Free Dessert Recipe: Gluten Free Gingerbread Cookies
    A gluten-free, egg-free, milk-free recipe for this classic holiday cookie.
    Recipe Information
    Category: Cookies
    Recipe Created By: Kathy Przywara
    // <![CDATA[//
  • Ingredients
  • 3/4  cup  margarine
    1/4  cup  unsulphured molasses
    1  cup  light brown sugar
    3  cups  Kathy P’s Brown Rice Flour Mix
    1  tsp  xanthan gum
    1  tsp  salt
    1  Tbsp  baking powder
    2  tsp  ginger
    1/4  tsp  ground cloves
    1/2  tsp  cinnamon
    1/8  tsp  ground nutmeg
    1/2  cup  water
    sweet rice flour for rolling
  • Instructions
  • Cream margarine and sugar. Beat in molasses. Sift dry ingredients into separate bowl. Stir into creamed mixture alternately with water. Mix thoroughly once everything has been added.

    Dough should be soft and will be sticky. Refrigerate dough for at least one hour.

    Using sweet rice flour, roll portions of dough on plastic wrap or parchment paper to about 1/4″. Cut and decorate as desired.

    Bake in oven at 350 °F for 8-20 minutes depending on size. Cookies should just be getting browned. Bake longer for crispier cookies. Cool slightly on sheet b4 removing to rack to cool completely. Store in airtight containers.

  • Comments
  • This recipe uses Kathy P’s Brown Rice Flour Mix (recipe found in Safe Eats database, which requires Family Membership).

    Copyright 2001, Kathy Pryzwara, all rights reserved.

  • Substitutions
  • Use dairy, soy, egg, corn, wheat and/or gluten free ingredients as needed.
    This recipe is free of:
    Milk Peanut Egg Soy Tree nut Corn
    Gluten Wheat Fish Shellfish Sesame
    Other

    Myrna  :rose:

    Allergy-Free Dessert Recipe: Pumpkin Cookies
    Recipe Information
    Category: Cookies
    Recipe Created By: Atchance
  • Ingredients
  • 2 1/2  cups  flour of choice
    1  tsp  cinnamon
    1/2  tsp  baking soda
    2 1/2  tsp  baking powder
    1/4  tsp  salt
    1  cup  sugar
    1/2  cup  margarine
    1/4  cup  pure maple syrup
    1  tsp  vanilla
    1  cup  pumpkin
    1/2  cup  chopped walnuts (optional)
    1 1/2  cup  dried cranberries (optional)
  • Instructions
  • Preheat oven to 375 degrees. Combine flour, cinnamon, baking soda, baking powder, salt. Cream together, sugar and margarine, then gradually add and beat in maple syrup, vanilla, and pumpkin puree. Add and beat in flour mix. Add walnuts and/or cranberries if desired.

    Drop onto baking sheet and bake 8 minutes.

  • Comments
  • Chewy and yummy. Eat fast or freeze. Freezes really well, but prepared cookies don’t stay fresh long.
  • Substitutions
  • Corn free, Dairy free, Soy free, Wheat free, Gluten free ingredients may be used. Nut free without the chopped walnuts.
    This recipe is free of:
    Milk Peanut Egg Soy Tree nut Corn
    Gluten Wheat Fish Shellfish Sesame
    Other

    Myrna  :rose:

    Ingredients

    * 3 ounces chocolate chips (parve, or dairy-free)
    * 1/2 cup cocoa powder
    * 1 cup boiling water
    * 1 cup club soda
    * 1 1/2 cups sugar
    * 1 teaspoon vanilla
    * 3 eggs
    * 1/2 cup vegetable oil
    * 2 teaspoons baking soda
    * 1 teaspoon baking powder
    * 1/4 teaspoon salt
    * 1 1/2 cups flour

    Directions

    1.
    1
    Grease 2 round cake pans and sprinkle with flour to avoid sticking.
    2.
    2
    in a large bowl combine chocolate chips, cocoa powder and 1 cup boiling water, stir until chocolate chips are disolved.
    3.
    3
    Add 1& 1/2 cups sugar, 1 teaspoon vanilla, 3 eggs and 1/2 Cup vegetable oil, whisking until smooth, add 1 cup of club soda, whisk.
    4.
    4
    sift together dry ingredients onto a piece of wax paper, (or seperate bowl) slowly add dry ingredients into wet ingredients, whisking to keep the batter smooth.
    5.
    5
    pour into prepared pans and bake in a 350 degree oven for 25 minutes let cool and frost with your favorite frosting or use mine!
    6.
    6
    Goes great with milk-free Fudgy Frosting.!

    myrna

    This is a moist, yummy cake perfect for those who can’t have milk and/or eggs!

    SERVES 6 (change servings and units)

    Ingredients

    * 1 cup all-purpose flour
    * 1 cup white sugar
    * 3 tablespoons cocoa
    * 1 teaspoon baking soda
    * 1 teaspoon baking powder
    * 1/2 teaspoon salt
    * 1/3 cup canola oil (or any vegetable oil)
    * 1 tablespoon white vinegar
    * 1 teaspoon pure vanilla extract
    * 1 cup water

    Directions

    1. Preheat oven to 350F degrees.

    2. Prepare an 8-inch-square cake pan by spraying with non-stick spray like Pam, or greasing.

    3. Set aside.

    4. In a large mixing bowl, combine all dry ingredients and mix thoroughly.

    5. Add all liquid ingredients and combine with whisk just until blended.

    6. Pour into prepared pan and bake for 30 minutes or until tester comes out clean.

    7. Serve with Fluffy Frosting (recipe #12586 posted separately) or your favorite cake icing.

    8. Note: to make a layer cake, you’ll need to double this recipe and bake in two pans.

    Enjoy!! :silly: Myrna

    Ingredients

    * 4 cups powdered sugar
    * 1/2 cup margarine, i use earth balance or nucoa (parve)
    * 1 teaspoon vanilla
    * 1/4 cup cocoa
    * 1/2 cup non-dairy chocolate chips, melted
    * 1/4 cup soymilk or rice milk, more for a creamier consistancy less for thicker

    Directions

    1. In a large bowl start by creaming the margarine,chocolate chips,cocoa,vanilla and salt.

    2. Add the soy milk and slowly add the powdered sugar, use a hand mixer on high for the creamiest result adding powdered sugar until desired thickness.

    This goes great with the Milk-Free Fudge Cake!

    Myrna :silly:

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    Reviews

    My cake was a big hit. Not only did it look great but tasted great as well. Myrna done a great job.
    Thank you,
    Myrna

    Jackie

    Thank you myrna cake was a big hit.

    Bob