This chocolate allergy free birthday cake is free of the top 8 allergens and can be made into cupcakes, a square (8x8 inch) cake, or an 8 inch round cake.
Author: Kristi Winkels, RDN, LD
1-1/2cupsgluten-free all-purpose flour
1teaspoonpure vanilla extract
5tablespoonscooking oilany variety
Preheat oven to 350 degrees.
Combine flour, sugar, cocoa powder, salt and baking soda in a mixing bowl. Add the vanilla extract, vinegar, canola oil and water. Mix well.
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.
For cupcakes: Pour batter into a muffin tin with liners. Bake at 350 degrees for 20-25 minutes or until a toothpick inserted into the middle of a cupcake comes out clean. Remove from the pan immediately and place on a cooling rack.
Frost the cupcakes or cake with a frosting of your choice.
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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