Allergy Free Birthday Cake
Allergy Free Birthday Cake
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

A recipe for allergy friendly birthday cake that is dairy free, egg free, soy free, wheat/gluten free, peanut free, and tree nut free.

Course: Dessert
Cuisine: American
Servings: 12 cupcakes
Calories: 165 kcal
Author: Kristi
  • 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.
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 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.
Recipe Notes

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