Double Layer Birthday Cake - Allergen Free |
|
 |
Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 10 |
|
I never made it but am saving it here to come back to later. It is milk, egg, peanut, treenut, and soy free. Ingredients:
3 cups cake flour |
1 3/4 cups sugar |
1 1/4 cups water |
1/2 cup shortening |
3 tablespoons water |
3 tablespoons oil |
2 teaspoons baking powder (water, oil and powder mixed together) |
2 1/2 teaspoons baking powder |
1 teaspoon salt |
1 1/2 teaspoons vanilla extract |
Directions:
1. Preheat oven to 350 degrees. Grease and flour two cake pans.
2. In a small bowl, mix together 3 T. water, 3 T.oil, and 2 teaspoons of baking powder.
3. In a large bowl, combine all ingredients, adding water/oil mixture. Using an electric mixer, beat until well mixed, approximately 4 minutes.
4. Pour batter into cake pans. Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean.
5. Cool in pans 10 minutes before removing to wire racks. Frost when completely cooled.
6. Note: Baking powder is intentionally listed twice in this recipe. The combination of 3 T. water, 3 T. oil, 2 teaspoons baking powder; mixed together is the substitution for 2 eggs.
|
|