Hives in the Kitchen

Welcome! We are a homeschooling family in Texas- so we've never been normal by any standards- but with the addition of our third little one, we have entered into the overwhelming and really unfun world of food allergies. Our little girl is allergic to egg white, wheat, soy, dairy, peanuts, sesame seeds, bananas, avocados, pineapples, melons, tree nuts, coconuts, flax seeds, quinoa, and sunflower seeds. This is our life as we stave off starvation and try to maintain sanity.

Friday, March 2, 2012

Allergy Free Chocolate Cake

This is a perfect fluffy chocolate cake that would be great with chocolate or vanilla icing. My kids requested vanilla icing this time and it was a big hit!

Chocolate Cake

1/2 cup Earth Balance
2 cups sugar
1/2 cup applesauce
4 1/2 teaspoons egg replacer whisked with 6 T rice milk
2 teaspoons vanilla
1 cup rice milk
1/2 cup boiling water
2 1/2 cups flour blend (4 cups rice flour, 1 1/3 potato starch, 2/3 tapioca flour)
3/4 teaspoon xanthan gum
7 T unsweetened cocoa powder
1 1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

Combine flour through salt in a bowl and set aside. In mixer, cream Earth Balance and sugar. Mix in applesauce, egg replacer mixture and vanilla. Add flour mixture, alternating with the rice milk and the boiling water. Pour into greased cake pan and bake at 350 for 35 to 40 minutes or until cake tester comes out clean.