Allergy Free Birthday Cake

This allergy free birthday cake is an absolute essential recipe for those of us with food allergies. Not only is it dairy, egg, wheat, soy, peanut, and tree nut free but it is really quick and easy to make and calls for ingredients you can find at the regular grocery store.

The recipe is just one of many versions of wacky cake, a cake recipe created 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 more than likely had no idea that the cake would be a go-to for those of us avoiding eggs and dairy.

Gluten free flour was probably not part of the equation during those times but it turns out it works well in wacky cake.

Of course, this allergy free birthday cake recipe can be made on any number of occasions - it's not just for birthdays! When my kids were little, we always had cupcakes in the freezer for various occasions. If there was a last minute birthday party invitation or school celebration, I just pulled out a cupcake, put some frosting and sprinkles on it, and sent them (son and cupcake) on their way!

Whether you're celebrating another year, a holiday, or just need a yummy treat, this birthday cake will fit the bill!

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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