Featured Allergy-Free Recipe: Gluten-free Berry Cake
Allergy-Free Dessert Recipe:Annika's Berry Cake
An egg-free, milk-free, wheat-free, and gluten-free recipe to help you make an allergy-safe birthday cake.
Category: Cakes # of Servings: 1 8" pan
Recipe Created By: Amy Hugon
1/3 cup shortening 3/4 cup sugar 2 Tbsp Egg Replacer mixed with 1/4 cup water 1 tsp vanilla 2 1/4 cups gluten-free flour blend, divided 2 tsp baking powder 1 tsp xanthan gum 1/2 cup rice milk soured with 1 tsp lemon juice 1 12 ounce package frozen mixed berries (strawberries, blueberries, raspberries)
Preheat oven to 375 degrees F. Panspray 8x8" pan.
Cream shortening and sugar. Stir in vanilla and Egg Replacer mixture; mix well.
Stir in 2 cups flour, baking powder, xanthan gum, and rice milk. Mix well.
Separately, chop strawberries so that they are the size of blueberries. Toss 1/4 cup flour with all the berries so they are coated. Fold berries into batter.
Bake for 30-40 minutes or until done.
I used equal parts rice flour, cornstarch, and tapioca starch.
Other berries would work fine.
Any soured milk or milk alternative can replace the soured rice milk.
If you can use eggs, the egg replacer mixture can be replaced with 2 whole egg.
Use dairy, soy, egg, wheat and/or gluten free ingredients as needed. This recipe can be made corn free by if using an egg in place of the egg replacer and verifying that the flour mix, baking powder and other ingredients are corn safe.
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