As promised here is the first recipe from the birthday dinner menu. I thought I would start with the cake as this is a very important component of any birthday dinner. This recipe has been adapted from a chocolate cake recipe in a kids cook book. It was already dairy free and egg free so I just swapped the wheat flour for gluten-free flour. I have adapted the recipe slightly from the original as it was a bit oily. We have used this recipe for most of our birthday cakes ever since my son has been dairy free. I just adapted it for gluten-free when my husband found out about his intolerances. Being an egg free cake as well has been great for when my daughter has had birthday parties with her friends, one of whom is allergic to eggs. This meant it has been quite easy to have all the party food egg free. Here is the recipe we use:
- 3 cups gluten-free flour blend (or I have used 1 1/2 cups rice flour, 1 cup corn flour & 2 tbs coconut flour)
- 6 tbs cocoa powder
- 2 cups caster sugar
- 2 cups water
- 2 tsp vanilla
- 2 tbs white vinegar
- 3/4 oil (I usually use olive oil)
- Preheat oven to 180C.
- Put all ingredients into a bowl and mix well. I usually use a mix master.
- Pour into square tin and bake for 45 mins or until cooked.
- Ice with pure icing sugar, cocoa & a little water mixed together to make spreading consistency.
Or alternatively you can half the recipe and cook in a ring tin.
This photo gallery shows some of the cakes we have made with this recipe.
I hope you find this recipe useful for those in your life with food intolerances.