{"id":124,"date":"2006-09-21T06:39:34","date_gmt":"2006-09-21T11:39:34","guid":{"rendered":"https:\/\/raeudy.com\/?p=124"},"modified":"2006-09-21T06:39:34","modified_gmt":"2006-09-21T11:39:34","slug":"have-your-cake-and-eat-it-too","status":"publish","type":"post","link":"https:\/\/raeudy.com\/?p=124","title":{"rendered":"Have Your Cake and Eat It Too"},"content":{"rendered":"

RECIPES: No Egg Cocoa Fudge Cake, Cocoa Icing, Sweet Rice Cake<\/strong><\/p>\n

By Rae Udy<\/p>\n

\tBirthdays are a great excuse for a celebration, but some people can\u00e2\u20ac\u2122t have their cake and eat it too.<\/strong>
\n\tMany cake recipes include eggs, milk or wheat but, these foods are the most common foods to cause allergies in children and adults.
\n\tIf you are allergic to eggs and dairy, No Egg Cocoa Fudge Cake may be the answer for your birthday cake. It is amazing how this cake can be so light and fluffy without eggs and it also holds together without crumbling like other no egg cake recipes I have tried. <\/strong>
\n\tSome people can\u00e2\u20ac\u2122t tolerate wheat and birthday cakes are a real challenge. Sweet Rice Cake may be a solution to highly allergic wheat sufferers. This light cake contains rice, tapioca and potato starch flour to replace wheat flour. Xanthan gum is produced from the fermentation of corn sugar and is used to thicken and stabilize. You can find these ingredients at health foods stores or large supermarkets.
\n\tEveryone deserves a special cake on the their special day so they can have their cake and eat it too.<\/strong><\/p>\n

NO EGG COCOA FUDGE CAKE
\n1 1\/2 cups unbleached white flour
\n1 teaspoon soda
\n1\/3 cup cocoa powder
\n1 cup organic sugar
\n1\/2 (one-half) cup corn oil
\n1 cup cold water
\n2 Tablespoons vinegar
\n1 teaspoon vanilla
\nMix flour, soda, cocoa powder and sugar together in a large mixing bowl. Make a well in the center and add oil, water, vinegar and vanilla. Stir quickly just to mix well. Pour into a lightly oiled and floured eight by twelve inch baking pan. Bake in a preheated 350 degree oven for 30 minutes or until center of cake is done. Remove from oven and cool in pan.<\/p>\n

COCOA ICING
\n1 cup organic sugar
\n1\/4 (one-quarter) cup margarine or soy margarine
\n1\/4 (one-quarter) cup soy milk
\n1\/4 (one-quarter) cup cocoa powder
\n1 teaspoon vanilla
\nCombine all ingredients in a small saucepan. Stir and bring to boil. Cook and stir two minutes. Remove from heat and cool to lukewarm. Beat by hand until thickened and spread over cooled cake. Top with finely chopped walnuts if desired. <\/strong><\/p>\n

SWEET RICE CAKE
\n1 cup rice flour
\n\u00c2\u00bc (one-quarter) cup tapioca flour
\n\u00c2\u00bc (one-quarter) cup potato starch flour
\n2 Tablespoons cornstarch
\n2 teaspoons baking soda
\n1 teaspoon baking powder
\n1 \u00c2\u00bd (one and one-half) teaspoons xanthan gum
\n\u00c2\u00bc (one-quarter) teaspoon salt
\n\u00c2\u00bd (one-half) cup unsalted butter
\n1 cup sugar
\n3 egg yolks
\n2 Tablespoons olive oil
\n\u00c2\u00bd (one-half) cup buttermilk
\n\u00c2\u00bd (one-half) teaspoon vanilla extract
\n3 egg whites
\n2 Tablespoons sugar
\nCombine and sift together rice flour, tapioca flour, potato starch, cornstarch, baking soda, baking powder, xanthan gum and salt. Set aside. In a mixing bowl cream butter and sugar until light and creamy. Add egg yolks one at a time mixing until well blended. Stir in olive oil, buttermilk and vanilla. Add rice flour mixture and stir just until mixed. In a separate clean bowl, whip egg whites and sugar to soft peaks. Fold into cake batter using a rubber spatula, stirring gently just until mixed. Pour the batter into a eight-inch by thirteen-inch lightly oiled or sprayed baking pan. Bake in a preheated 375 degree oven until the cake bounces back when lightly pressed, approximately 35 minutes. Remove from oven and cool in pan completely. Frost as desired using your favorite icing and decorate for the occasion. Yields 12 servings. <\/p>\n

Sources:
\nFood allergies – www.fda.gov\/fdac\/features\/2001\/401_food.html<\/a>
\nXanthan gum – www.wikipedia.org\/wiki\/Xanthan_gum<\/a><\/strong><\/p>","protected":false},"excerpt":{"rendered":"

RECIPES: No Egg Cocoa Fudge Cake, Cocoa Icing, Sweet Rice Cake By Rae Udy Birthdays are a great excuse for a celebration, but some people can\u00e2\u20ac\u2122t have their cake and eat it too. Many cake recipes include eggs, milk or wheat but, these foods are the most common foods to cause allergies in children and […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,3,2,12],"tags":[],"class_list":["post-124","post","type-post","status-publish","format-standard","hentry","category-vegan-snacks","category-vegetarian-desserts","category-vegetarian-holiday-menus","category-vegetarian-kids-recipes"],"_links":{"self":[{"href":"https:\/\/raeudy.com\/index.php?rest_route=\/wp\/v2\/posts\/124","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/raeudy.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/raeudy.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/raeudy.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/raeudy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=124"}],"version-history":[{"count":0,"href":"https:\/\/raeudy.com\/index.php?rest_route=\/wp\/v2\/posts\/124\/revisions"}],"wp:attachment":[{"href":"https:\/\/raeudy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=124"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/raeudy.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=124"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/raeudy.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=124"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}