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Annika's Berry Cake
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Avg. rating 5 from 8 votes.
Recipe Created By: Amy Hugon
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)
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.
I used equal parts rice flour, cornstarch, and tapioca starch.
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.
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
There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions
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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
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