I need a good chocolate cake recipe that is safe for Peanut, Tree Nut, and Egg allergy. My son is not allergic to egg, but his friend is, and his mom was looking for a good chocolate cake recipe.
I don't have a recipe per se, so much as a couple of suggestions.
For chocolate, you have a lot of options because the taste and color will hide other non-standard ingredients.
1 egg== 1/3 c applesauce or baby prunes/plums
(This even works for boxed cake mixes-- and Betty Crocker is IMO safe for both EA and PA/TNA...)
If you are determined to DIY [img]http://uumor.pair.com/nutalle2/peanutallergy/wink.gif[/img] then here's what I know works in a standard recipe.
Do NOT use cake flour- you need the extra gluten without eggs. Use a touch more leavening (about an additional 1/8 tsp per egg) and substitute using the applesauce trick above, or baby fruit puree.
The cake will be extremely moist and slightly more fragile than one made with eggs. Two layers, max.
It makes lovely cupcakes, though, and nobody can tell the difference there.
Another useful trick is to use xanthan gum in the flour mixture-- just a bit though! About 1/4 tsp for each egg.
Google for a "wacky cake" recipe... its my favorite egg free cake.
Check out this cake thread:
I make this wacky cake version and I swear people rave about it all day. It is really really good! You won't miss the eggs!
Copied from previous post:
I make a half sheet ALL the time and it turns out perfectly. The key is to slowly mix the ingredients with a wood spoon, carefully crushing the powdered clumps, just enough to mix it through. There will still be a few clumps here and there but that's ok. If you overmix it or dare use an electric mixer, forget it! The wacky cake recipe calls to mix it in the pan but I never do that. I mix it in in my hugest bowl then pour it into a half sheet Wilton pan sprayed with Pam with Flour (flour sprays out with oil). It works so well! I also mix in a half bag of Hershey's milk chocolate chips for each batter used. If you double the recipe exactly, it will make a perfect half sheet. It doesn't rise too much, so don't worry if the pan seems filled too high...it works out perfectly.
Here's the Wacky / Crazy cake recipe I use all the time and everyone RAVES about this cake. I've been told it is the moistest most delicious cake ever. I've made it for some large parties and it never ceases to amaze the guests. Even kids eat the cake in addition to the icing! I sometimes use Betty Crocker milk chocolate icing mixed with vanilla icing which makes a soft chocolate icing. Yum!
3 cups all-purpose flour
2 cups white sugar
1 teaspoon salt
2 teaspoons baking soda
1/2 cup unsweetened cocoa powder
3/4 cup vegetable oil
2 tablespoons distilled white vinegar
2 teaspoons vanilla extract
2 cups cold water
Sift flour, sugar, salt, soda, and cocoa together into a 9 x 13 inch ungreased cake pan. Make three wells. Pour oil into one well, vinegar into second, and vanilla into third well. Pour cold water over all, and stir well with fork.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing.
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Thanks everyone, I will try the Wacky Cake.
Use the recipe for Choc. Cake on the box of the Hershey's Cocoa can. It is so good. Sub. apple sauce for eggs.
Allergic to all soy, all nuts, peas, beans, sunflower. Started at age 40.
If you want it out of a box that is milk/egg/peanut free - Cherrybrook Kitchen makes an incredible chocolate cake mix. We also use it to make cupcakes. It has small bits of chocolate in the mix.
I use the same recipe nosoyforme recommends. It's the "Perfectly Chocolate Chocolate Cake" on the back of the Hershey's cocoa can. I've used Energ Egg Replacer and apple sauce in place of eggs. It comes out great. It's an easy and very good cake, and the frosting that they suggest is fantastic.
Here's a link:
Another good one, although it sounds weird is Hot Fudge Pudding Cake:
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