Allergy-free (Chocolate) Cake / Cupcake - No Diary, Peanuts or Eggs (With iHerb Links )

If you are looking to bake a cake or make cupcakes for your kid with food allergies or are having guests over and not sure if they have food allergies, than this recipe is a safe bet you can try.

This recipe serves about 12. When I was trying to make the batter with my kids, it took me about 10 minutes to prepare (it will be even faster if every ingredient is just within hand reach and you get to bake without any distraction) and takes 30 minutes to cook once it goes into the oven.

Before you start searching for your ingredients,

• You may wish to make put a cup of water in the fridge as you need 1 cup of cold water for this recipe. I intentionally don't keep ice water or even ice as my kids keep drowning in them.

• Preheat your oven at 175 Degrees (350 degrees F)

Let's get straight to the recipe now ;)

Ingredients

I usually just put a big sieve on a big bowl and put all the dry ingredients together. Thereafter I put in the wet ingredient in the order I tabled below and use a whisker to mix them all to become a nice batter. When you have your kids extending their hands all over the items, you just discover the fastest way to get past this task. Haha.

Dry Ingredients	Wet Ingredients
1) 1 1/2 cups, gluten-free, all-purpose flour 2) 1/2 teaspoon salt 3) 1 cup white sugar [I keep using coconut sugar as healthier choice] 4) 1/4 cup unsweetened cocoa powder [for chocolate cakes but I always only keep making the chocolate cakes] 5) 1 teaspoon baking soda 6) 1/2 cup diary-free, semi-sweet chocolate chips [if desired but my kids love it!]	7) 5 tablespoons vegetable oil 8) 1 tablespoon white vinegar (I used apple cider vinegar) 9) 1 teaspoon vanilla extract 10) 1 cup cold water [You can order these allergy-free ingredients at iherb.com and enjoy a further 5% discount off your items if you use my iHerb Code KHG963 at the checkout page.]

Directions

1] Preheat oven to 350 degrees F (175 degrees C).

2] Grease an 8x8 inch baking pan if you are making cake or gresse and line the cupcakes pan if you are making cupcakes 3] In a large bowl, sieve and combine the dry ingredients except the chocolate chips. Mix well with a fork, then stir in the oil, applesauce, vinegar, and vanilla extract. 4] When dry ingredients are thoroughly moistened, pour in cold water and stir until batter is smooth. 5] Stir in chocolate chips if desired] and pour batter into prepared pan.

6] Bake in preheated oven for 30 to 35 minutes [for 8 x 8 cake], or 20 - 25 minutes [for cupcakes], or until a toothpick inserted in center comes out clean. 7] Enjoy!

Comments From Experience

As these are diary/egg free bakes, please don't expect them to be very airy and spongy. This cake/cup cake will be more dense and slightly flatter but tastewise, there's no compromise at all. That is why we keep making them even for birthday parties and people can't make out the difference ;)

If you wish to add a frosting, you can use the below recipe to add an allergy-free frosting too:

1) 1/4 cup vegan butter (Eg. Nuttelex)

2) 5/4 cup powdered sugar

3) 2 tbsp soy milk

I hope you will enjoy making and relishing on this delicious allergy-free bakes. You can purchase the gluten-free or allergy-free ingredients in iHerb.com which offers free shipping above SGD $60. I usually have no issues reaching that amount given the diverse range of favourites they offer. You can use my iHerb Code KHG963 at the checkout page to enjoy further 5% discount off your items. If you have any further queries, do feel free to email me at hypoallergeniccollection@gmail.com and I will be happy to connect and share more ;)

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