Happy Birthday! A Chocolate Cake YOU Can Eat

If you've missed out on a birthday cake because you're allergic to eggs, milk and wheat, here's one for you...moist and delicious.

Chocolate Birthday Cake (Makes 2 layers)

The originator of the famous Wacky Cake (recipe which doesn't use eggs) is unknown. This version is adapted by Nancy for those who are also allergic to wheat.

1 cup barley flour
1 cup sugar
3 tablespoons cocoa powder
1 teaspoon vanilla
5 tablespoons canola oil
½ cup rice flour
½ teaspoon salt
1 teaspoon baking soda
1 tablespoon vinegar
1 cup cold water

Preheat oven to 350 degrees. Combine ingredients and blend ver well. Put batter into a 9" pan (square or circle). Bake for 25 to 30 minutes. For a birthday cake, double the recipe (making two square or circle shapes) and put frosting in between and on top.

Chocolate Frosting (Double for 2 layers)

¹/₄ cup dairy free/soy free margarine, softened
¹/₃ cup cocoa powder
1 teaspoon vanilla
2 cups confectioners' sugar
¹/₄ cup water

Beat margarine until fluffy. Beat in cocoa powder and vanilla on low. Gradually beat in sugar, alternating with water, until desired thickness is achieved. If you want a thinner frosting, add more water; thicker; decrease water.

NOTE: For vanilla frosting, omit cocoa powder and increase sugar to 2 ½ cups. For more delicious allergy-free recipes, check these out.

NOTE: Allergy & Asthma Center is not responsible for the recipes used on our web site. We do our best to see that they are appropriate for those allergic to certain foods but you must check the ingredients yourself or with your allergist for your own personal allergies.

If you have a recipe you would like to submit that even non-allergics love, please tell us about it.

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