What Makes a Great Allergy-Friendly Birthday Cake
As we know, birthday cakes are so much more than just cake! When we celebrate, there are emotions all around - what has passed and what is to come - and we are typically surrounded by family or friends (which brings up emotions too!). Then there is the beauty of the cake…and that smell! Cakes, especially when lit, light us up with joy.
Whatever birthday we are celebrating, we want our cakes to be:
Beautiful
Delicious
Nutritious
The Perfect Texture
Frosted with deliciousness
Enter food allergies. Having food allergies can sometimes feel like the joy of birthday cakes - and even the celebratory emotions around birthdays in general - get taken away. With food allergies, we are sometimes “forced” to take on the perspective or mindset of “Oh, I can’t eat that”, “No, I don’t do gluten”, “I don’t tolerate refined sugars…or eggs…or nuts…or…” We know the drill!
Now you can have your cake…and eat it too! At eat G.A.N.G.S.T.E.R., we created our mixes to be Top 8 Allergen Free (except for coconut) and we created them to be delicious. With our cake mixes and recipes, whether you’re looking for a “chocolatey” treat or a fruity delight, we’ve got you covered. Our recipes are perfect for any occasion, whether you’re celebrating a birthday, an anniversary, or just want to indulge in something sweet. They’re also ideal if you have guests with any variety of dietary restrictions, as they’re completely grain-free, almond and peanut-free, nightshade-free, gluten-free, soy and seed free, dairy-free, egg-free, and refined sugar-free too.
Here’s an easy recipe for the perfect birthday cake with all the “Free’s”! We even use carob in our “choconot” baking mixes instead of chocolate, to make it caffeine free too!
DARK CHOCONOT STRAWBERRY CAKE
Prep Time: 10 min
Cook Time: 25 min
Total Time: 35 min
Yield: 1 cake
INGREDIENTS
For the cake:
1 bag of Eat G.A.N.S.T.E.R. Dark Choconot Fudge (if doing a layer cake, make 2!)
6 tbsp melted coconut oil + 1 tbsp coconut oil for greasing tray
¾ cup water
1/3 cup maple syrup
2 tsp apple cider vinegar
For the frosting:
1 pouch Salted Choconot Frosting (if doing a layer cake, make 2-3!)
¾ cup Palm Shortening
For the toppings:
6 small strawberries
3 sprigs mint, fresh
Instructions:
1. Preheat the oven to 350°F (175°C)
2. In a large mixing bowl, combine the cake mix, melted coconut oil, water, and maple syrup. Whisk until well combined. Add in the apple cider vinegar and whisk again until incorporated.
3. Transfer batter to the baking tray(we recommend a round 8 inch spring-form pan for this) and use a spatula to smooth out. Bake for 23-25 minutes or until a toothpick comes out clean when inserted into the middle.
4. While the cake is baking, make the frosting. Whip the palm shortening until fluffy (1-2 mins on high, stirring occasionally). Combine 1 pouch of frosting mix into the bowl, stirring until mixed. Then whip the mixture on high for another 1-2 minutes or until light and fluffy.
5. Slice the strawberries and prepare the mint.
6. Once the cake is finished baking, let it cool. Remove from spring form pan and frost, top with strawberries and a sprig of fresh mint. If making a layer cake, frost one layer, then place the second on top, and frost this layer. Store in fridge or freezer for freshness. Enjoy!
