Allergy Free Birthday Cake

If you're eating with food allergies, allergy free birthday cake is not only a must-have for birthdays but for other celebrations, too. 

It seems we're always baking cupcakes at our house (so many things to celebrate!)  The nice thing is that they freeze well and, when a birthday party of other celebration arises, we always have a cupcake or two ready to go.

This recipe is just one of many versions of Wacky Cake.  Wacky cake was "invented" during the Great Depression when there wasn't enough money to buy extravagant things like eggs and butter.

The clever bakers responsible for Wacky Cake probably had no idea what a staple it would be for those of us eating with food allergies.  Whether they knew it or not, we thank them! Happy celebrating!

Allergy Free Birthday Cake


  • 1 cup white rice flour
  • 1/3 cup potato starch (not potato flour)
  • 3 tablespoons tapioca starch
  • 1/2 teaspoon xanthan gum
  • 1 cup sugar
  • 1/4 cup cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon vinegar (any variety will do)
  • 5 tablespoons canola oil
  • 1-1/4 cup cold water


  1. Preheat oven to 350 degrees.
  2. Combine the rice flour, potato starch, tapioca starch, xanthan gum, sugar, cocoa powder, salt and baking soda in a mixing bowl.  Add the vanilla extract, vinegar, canola oil and water.  Mix well.
  3. For cake: Pour batter into an ungreased square cake pan.  Bake at 350 degrees for 30-35 minutes or until a toothpick inserted in the middle comes out clean.
  4. For cupcakes: Pour batter into a muffin tin with paper liners.  Bake at 350 degrees for 20-25 minutes or until a toothpick inserted in the middle of a cupcake comes out clean. Remove from the pan immediately and place on a cooling rack.  Makes 12 cupcakes.

Nutrition Facts-  Serving size: 1 cupcake or slice, calories: 165, fat calories: 54, total fat: 6 grams, saturated fat: 0.6 g, cholesterol: 0 g, sodium: 204 mg, total carbs: 28, fiber: 1 g, sugar: 17 g, protein: 1.5 g

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