Allergy Free Caramel Snack Cake: Milk, Egg, Peanut and Nut Free Cake
It seems these days that a lot of people suffer from food allergies. If you are not used to cooking from scratch it can be a challenge managing an allergy. Store bought cakes and treats will almost always come with a warning that they may contain allergens. The best way to avoid a reaction is to take the time to prepare the food at home.
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This recipe works for any occasion but can come in handy for kids birthday parties. Chances are with 10 or more kids in the same room one of them will have an allergy. The recipe can also be used to make cupcakes and it can be doubled if a bigger cake is needed.
The cake is not only free of milk, egg, peanut and nuts it is also super easy to prepare. Perfect for the beginner chef. It is so easy even the kids can do it!
It has very few ingredients, and better yet it has ingredients that most people keep in their pantry already. The cake batter is mixed right in the pan it is baked in so clean up is a breeze.
Allergy Free Caramel Snack Cake
- 1 3/4 cups all purpose flour
- 1 cup packed brown sugar
- 1/2 tsp. salt
- 1 tsp baking soda
- 1 cup canola oil
- 1 table spoon white vinegar
- 1 tsp. vanilla
- 1 cup cold water
- In an 8×8 inch pan mix the dry ingredients together. If the batter is being prepared for cupcakes then mix in a large mixing bowl.
- Make three wells in the dry ingredients.
- In the first well pour the canola oil, in the second well pour the vinegar, and in the last well pour the vanilla.
- Pour the water over all the ingredients.
- Mix the ingredients until well blended.
- Bake at 350 degrees for 40 minutes, or until a knife inserted in the middle of the cake comes out clean.
- For cupcakes fill 12 lined muffin cups and bake for 20 minutes.
- Let cool completely before icing.
- 2 cups icing sugar
- 2 table spoons orange juice
- 1 teaspoon vanilla
Using a mixer blend the icing ingredients until smooth. For added fun save the icing for the kids. Have them ice their own cupcake.
Find egg, milk, nut and peanut free candy for them to use to decorate.
For a chocolate variation substitute 1/4 cup of flour for 1/4 cup of cocoa. Keep in mind that some cocoa brands have a may contain milk or nut / peanut warning on them. There are brands available that are safe.
Carefully check the ingredient label to ensure it meets your allergy needs. Continue with the recipe as stated above.
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