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Allergy Free Birthday Cake
Because EVERY kid deserves one!
1 cup millet flour
1 1/2 cups potato starch
1/2 cup tapioca starch
3/4 tsp. xanthan gum (or guar gum)
1 tsp. kosher salt
1 1/2 tsp baking soda
1 1/2 tsp. Rumford baking powder
Three 6-ounce cartons vanilla coconut yogurt* whisked with 2 tsp. lemon juice concentrate, and ½ cup unsweetened coconut* milk
3/4 cup Spectrum Palm oil shortening, plus ½ tsp. kosher salt
1 1/2 cups pure cane sugar
2 tbsp. Ener-G egg replacer, whisked with 1/4 cup plus 2 tbsp. warm water
2 1/2 tsp. vanilla extract
Preheat oven to 350º F, and lightly grease two 8-inch round cake pans.
Combine all the dry ingredients (first seven listed) and mix with a wire whisk. Make sure there are no dry lumps of starch, and that these ingredients are mixed well.
In a large separate bowl, blend the shortening and the ½ tsp. salt with beaters until well incorporated, and add in the sugar. Blend. Add in all of the egg replacer mixture, and vanilla extract. Beat on medium-high speed until fluffy (about 2-3 minutes). Add in one cup of the flour mixture, blend on low speed, and add in 1/3 of the yogurt mixture. Blend. Continue rotating these two until all of it is blended. Scrape down the edge of your bowl with a rubber spatula as you go.
Once the batter is smooth, spread it evenly into two 8-inch cake pans that have been lightly greased. It will appear thick for cake batter.
Bake for 30-35 minutes in the center of the oven, or until a toothpick inserted into the center of the cake comes out clean.
Let the cakes sit in the pans, on a cooling rack, for about 25 minutes. Flip cakes carefully onto the cooling rack from the pan to continue cooling. Wait until the cakes are completely cooled before decorating them.
* If you cannot use coconut you can substitute rice, organic soy, or organic dairy products for this recipe, depending upon your dietary needs.
For icing, use the recipe for "Cake, Cupcake, and Cookie Frosting" on page 132 of my recipe book.
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