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  1. Always read labels! Product ingredients can change without notice. Do not assume a recipe or product is safe for you. Contact manufacturers to confirm safety for your allergy needs.
  2. A check in a box on a recipe means you can make a recipe "free of" that allergen.  You may need to use a substitution or alternative product to make that recipe safe for the allergies you are managing.
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Annika's Berry Cake

Recipes & Diet

Safe Eats ™ Recipes (Allergy-Friendly, Search Free of Your Allergens)

Annika's Berry Cake


Rate Annika's Berry Cake

4 starsAvg. rating: 4 from 5 votes.
  

 Recipe Information  
Category: Cakes
Recipe Created By: Amy Hugon

Annika's Berry Cake

 

 Ingredients  
1/3 cup shortening
3/4 cup sugar
2 Tbsp Ener-G 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 oz pkg frozen mixed berries (strawberries, blueberries, raspberries)


 Directions  
Preheat oven to 375 °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.


 Notes  
I used equal parts rice flour, cornstarch, and tapioca starch.


 Substitutions  
Any soured milk or milk alternative can replace the soured rice milk.

Other berries would work fine.

If you can use eggs, the egg replacer mixture can be replaced with 2 whole egg.

This recipe can be made corn-free by using an egg in place of the egg replacer and verifying that the flour mix, baking powder and other ingredients are corn safe.

Milk and Soy Substitutions: Alternative dairy-free milk beverages and products will work in most recipes. Find out more about milk substitutions and soy substitutions.

Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.

Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.

Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.


 This recipe is free of:
 Milk  Peanut  Egg  Soy  Tree nut
 Gluten  Wheat  Fish  Shellfish  Sesame


 Keep in Mind  
  1. Always read labels! Product ingredients can change without notice. Do not assume a recipe or product is safe for you. Contact manufacturers to confirm safety for your allergy needs.
  2. A check in a box on a recipe means you can make a recipe "free of" that allergen.  You may need to use a substitution or alternative product to make that recipe safe for the allergies you are managing.
  3. If you need assistance with a recipe or ingredient substitution, post on our Food & Cooking support forums. You will receive personal help to alter a recipe to make it allergy-free for your child’s needs.
  4. You are welcome to link to our recipes.  If you would like to publish our recipes elsewhere in print or online, please contact us for permission.

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