View Full Version : Milk & egg free Birthday Cake wanted
Hi, my DS 1st birthday is in two months.
I am looking for a recipe for a cake which has no milk products or eggs in it as he is highly allergic to both these. Is there such a thing as a milk and egg free cake???
I really don't want him missing out on his own birthday cake, it will make me sad.
Can anyone help me out?
If you check out your local health food store they usually have packet cake mixes that are egg and diary free.
You could also buy a product called NO EGG and you use it as a replacement in cooking instead of eggs, this is also found at your health food store.
My Ds had an egg allergy when he was turning one (he just recently out grew it)and now he cant have diary (so his on soy).
If you check out the buhub directory you may find some allergy friendly sites and health food stores with all sorts of stuff to help you out.
I just found this one via google:
Milk-Free, Egg-Free Cake with Vanilla Frosting
* 4 Tbsp margarine (we use soy, you can also use vegetable shortening)
* 1/3 cup sugar (1/2 cup if NOT adding optional banana or carrots)
* 1 cup soy milk (we use Edensoy Extra)
* 1 tsp vanilla, or 1 very ripe banana mashed, or 1/2 carrot and 1/2 zucchini finely shredded.
* 1 1/2 cups wheat flour (we use Arrowhead Mills)
* 1/2 tsp salt
* 1 tsp baking soda
* 1 tsp baking powder
Mixing and Baking Instructions
Preheat oven to 400 degrees (fully pre-heated before baking). Cream margarine and sugar (this means mix very very well, until creamy!) Add soy milk and one of the following: either the vanilla or the mashed banana or the shredded carrot and zucchini.
In a separate large mixing bowl mix together all the dry ingredients. Add the wet ingredients to the dry ingredients -- mix quickly, but thoroughly. Spread evenly into greased and floured 8 x 8 baking pan or cupcake pan (w/liners}. Bake in 400 degree oven for approximately 25 minutes (turn pan around half-way through for even baking). Cool, frost, eat, or freeze. This recipe freezes very well.
* 1 pound confectioner's sugar (a.k.a. icing sugar)
* 1/2 pound soy margarine
* 1 tsp vanilla (or less, to taste)
* 2-3 Tbsp soy milk (a bit more, if needed)
Cream margarine and sugar until fluffy. Add vanilla. Add just enough soymilk to make spread-able. Spread on COOLED cake/cupcakes.
Or check this site: click here (http://www.foodallergy.org/recipes.html)
I just started O on soy a couple of weeks ago and was wondering why you use the eden soy extra?????
Just curious as to know if its got added calcium or something that makes it better for young kids????
Sorry Sarah - misleading info - I just copied and pasted this recipe from another site, so the comments aren't mine!
Eloise isn't allergic or intolerant to anything that I'm aware of - loves her dairy!!
I am allergic to dairy. We use non dairy creamer (the kind in a cartoon) that's made from corn and egg replacers with a regular recipe. The only margarine we've found that's completely dairy free is Country Crock. Good Luck!
Thanks Rach :)
We use becel its a diary free margerine, you can find it at your local IGA store or coles etc.
You could just substitute products in the recipie you want. Like for example, you can replace egg with either oil or an egg replacer (found in the health food section of the supermarket). You could replace the milk with soy or rice or even oat milk. Any of those would work fine! :D
Thanks everyone for the great info. Thanks boomtish for the reciepe, I will give it a try this week, sounds great.
I'm happy now to know my Ds can eat his birthday cake.
I think I will get another cake for the guests and DS can eat the whole cake on his own if he likes! It will be the first sweet thing he's had in his short life!
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