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    Home ยป Recipes

    allergy-free birthday cake

    Published: Jun 15, 2012 ยท Updated: Aug 24, 2022 ยท Post may contain affiliate links

    Jump to Recipe Print Recipe

    Cake recipe without eggs, wheat or gluten, soy, or nuts! Both kids & adults approved

    Here's a great option for an egg-free, nut-free, soy-free, & wheat-free cake.

    Please note that this is not dairy-free.

    Almost Allergy free cake from Living Well Kitchen

    It's 3-year-old and adult approved!

    The cake was frosted with this easy butter-cream icing.

    Almost Allergy free cake from Living Well Kitchen

    Some things to know about this recipe:

    • If you do not need to make it wheat or gluten-free, you can use regular cake flour or unbleached all-purpose flour.
      • If you do use the gluten-free baking mix, know that the cake batter is not going to taste very good. No worries because it comes out great after it's baked & frosted 
    • The cake is free of eggs, nuts, soy, and wheat & gluten.
    • It is not free of dairy - you'll have to make or find dairy-free condensed milk and butter.

    (Almost) Allergy Free Birthday Cake

    Cake recipe without eggs, wheat or gluten, soy, or nuts! Both kid & adult approved
    No ratings yet
    Print Rate
    Prep Time: 10 minutes minutes
    Cook Time: 30 minutes minutes
    Resting Time: 15 minutes minutes
    Total Time: 55 minutes minutes
    Servings: 16
    Author: Meme

    Ingredients

    • 2 ยฝ cups gluten-free flour
    • 2 teaspoon baking powder
    • 1 teaspoon baking soda
    • 14 ounce can sweetened condensed milk
    • ยพ cup 100% orange juice
    • ยผ cup water
    • 4 teaspoon vanilla extract
    • 4 teaspoon white vinegar
    • ยฝ cup melted butter

    Instructions

    • Preheat the oven to 325°F. Grease & flour a 13 x 9" baking pan or two cake pans.
    • Sift together the flour, baking powder, baking soda, and salt. Stir.
    • Add in the remaining ingredients in the order listed, and stir well to completely combine.
    • Pour cake batter into prepared baking pans, and bake in preheated oven for 25-30 minutes. The cake should be lightly brown, and a cake tester should come out clean.
    • Let cool for 15-20 minutes in the pan on a cooling rack; then remove from pan to a cooling rack.

    Notes

    *Based on this recipe
    *Use dairy-free sweetened condensed milk and butter for a dairy-free cake.
    *Check the ingredients list to ensure that there are no potential allergens in the ingredients list.
    *Make sure the cake is completely cool before frosting.
    *These can also be baked in muffin tins to make cupcakes. Be sure to spray the tin really well and/or use foil muffin liners. They take about 15-18 minutes to bake.
    Did you try this recipe?Be sure to leave a comment & recipe rating below. Bonus points for tagging @memeinge & #livingwellkitchen on Instagram! THANK YOU! xo

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    Reader Interactions

    Comments

    1. Slice of Southern says

      June 21, 2012 at 9:46 am

      Love that you found a good recipe for an almost allergy free cake. Many people will love to see this. Thanks for sharing on Southern Sundays! Hope to see you again soon.

      Reply
      • memeinge says

        June 21, 2012 at 10:50 am

        Thanks! The cake really is delicious; even people without food allergies like it ๐Ÿ™‚

        Reply
    2. Kimberly@Five Little Chefs says

      June 21, 2012 at 9:47 am

      Thanks for the recipe. We have friends with allergies this will come in handy. I'd love for you to link up at Fantastic Thursday. Hope to see you there!

      Reply
      • memeinge says

        June 21, 2012 at 10:53 am

        Thanks! It's great to have allergy friendly recipes just in case

        Reply
    3. Winnie says

      June 21, 2012 at 12:26 pm

      How thoughtful of you!
      I think it's a beautiful cake, and reading the recipe I have no doubt everyone would love it

      Reply
      • memeinge says

        June 21, 2012 at 11:18 pm

        Thank you so much! It really was enjoyed by everyone. Some even requested the "pink cake" over the regular bakery cake

        Reply
    4. Michelle says

      June 23, 2012 at 10:01 pm

      Love this cake! I will definitely pass this on to my friend who's daughter is allergic to eggs. Thanks so much for linking up to Creative Thursday this week. I can't wait to see what you link up next week. Have a wonderful weekend.

      Michelle

      Reply
      • memeinge says

        June 26, 2012 at 5:57 pm

        Thank you! It's a great substitute!

        Reply
    5. Sparkle and CO says

      June 24, 2012 at 5:27 am

      I can try it with margarine and soy milk or ewe's milk, can't I? This recipe is awesome! egg/gluten free! I'm keeping it for later. Thank you for sharing!!!

      I stopped by from the piece o' cake's linky

      Reply
      • memeinge says

        June 26, 2012 at 8:47 am

        Definitely! I found some good alternatives to sweetened condensed milk at godairyfree.org
        I hope you enjoy the cake!!

        Reply
    6. Wheeler says

      June 27, 2012 at 3:00 pm

      Prescious!!!!

      Reply
      • memeinge says

        June 27, 2012 at 3:09 pm

        Thanks! It was so much fun, and they loved their birthday ๐Ÿ™‚

        Reply
    7. Christine says

      July 02, 2012 at 5:16 am

      Happy Birthday!!!!! Yummy!!

      Thank you so very much for sharing this at The DIY Dreamer.. From Dream to Reality! ๐Ÿ™‚

      Reply
      • memeinge says

        July 03, 2012 at 8:11 pm

        Thank you!!

        Reply
    8. Kim of Mo'Betta says

      July 31, 2012 at 9:24 pm

      This is great! My 4 y/o son is allergic to nuts and eggs, so I know how challenging baking can be!

      Reply
      • memeinge says

        July 31, 2012 at 11:33 pm

        Thanks! I hope you try it. Food allergies can be so challenging but you'd never know its allergy free with this cake!

        Reply
    9. Jennifer says

      October 05, 2012 at 10:06 am

      About how many cupcakes will this make and what about timing on it? Thanks!

      Reply
      • memeinge says

        October 05, 2012 at 11:11 am

        I've never tried it with cupcakes, but I assume it would be 24 cupcakes. Bake it at the same temperature and just check the cupcakes around 18-20 minutes with a cake tester in one of the cupcakes. It could take longer, not positive.
        I hope that helps!
        I'll make them as cupcakes next time and come up with more accurate directions. Thanks for your question!

        Reply
    10. Katie says

      November 17, 2015 at 1:43 pm

      Super late to this party, but where is the actual recipe? My daughter is having her 3rd birthday this weekend and I need a gluten free, egg free, nut free cake!

      Reply

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    Meme (a brunette female) is holding umbrella and spinning around in front of the Eiffel Tower wearing a denim jacket, skirt, and blue shoesHi, I'm Meme, a thirty-something registered dietitian nutritionist from Alabama living in San Diego. Here to help you enjoy food, feel better in your body at any size, and live free of diets & shame.
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