Tuesday, October 28, 2008

Food Allergies and Birthday Cakes

Gabriella is allergic to milk. We discovered it when she was young. She's been on soy formula for quite some time. Now I have been informed kids can outgrow this allergy and usually do. The time frame that they outgrow it though is somewhat difficult. The doctor said it could be by one year, it could be not until 3 years. The only way to know would be to give her milk and allow her to get really sick if she's still allergic. She vomits, profusely. So I am in NO hurry at all to try this. I have been concerned with finding a good birthday cake that has no milk. She's almost one and honestly I have been VERY behind in giving her solid foods. It's hard to find things without milk and I have babied her a lot. It's time for me to stop though. Yesterday we found a wonderful recipe for Wacky Cake. I discovered that this cake was invented during The Depression when eggs and milk were scarce. I really wasn't sure how good a cake without eggs could possibly taste but I want her to have birthday cake so I decided to give it a test run. I don't have a recipe yet for any milk free frosting. If anyone knows of a good recipe please send it to me! Here is the recipe for Wacky Cake. I am sure you'll find a lot of different versions online but this one baked up moist and delicious. I just dusted it with a little powdered sugar.












Wacky Cake



INGREDIENTS

1 1/2 cups all-purpose flour
1 cup white sugar
4 tablespoons unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla extract
1 tablespoon cider vinegar
6 tablespoons vegetable oil
1 cup water



DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C).
Sift flour, sugar, salt, soda, and cocoa together into an 8x8 inch ungreased cake pan. Make three depressions. Pour oil into one well, vinegar into second, and vanilla into third well. Pour 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.

10 comments:

Lady Banana said...

My son 27 and daughter 25 are very allergic to milk still.. If they get so much as a drop of it in food they develop nasty urticarial rashes, swollen lips and feel/be sick..

I hope your little one grows out of it as it is so difficult to be reading labels on every food product searching for milk, milk products, milk derivatives, lactose... ughhh

Sandee (Comedy +) said...

That cake sounds very, very good. We have a friend that can't have milk. I'll give this one a try. Have a great day. :)

Mabelle said...

i will try this also for my bb since he has milk allergy. and not just milk, for he is allergy with egg and the worst is peanut. it's so hard to find foods for bb with llergies.

thanks for sharing this.

God bless!

My New Homestead said...

Thankfully, neither of my children have allergies. This is a wonderful frugal recipe though! If you don't mind, I'm going to add it to the next issue of The Frugal Times.

Sandi said...

by all means, feel free. I made this for the very first time and I am so glad I found it! I had all the ingredients on hand except the apple cider vinegar. I substituted with white vinegar and it turned out perfect. I think it's great when you're cutting back by saving on eggs and milk too. And my baby girl ate it and LOVED it with no problems at all. Yeah!

Polly said...

Have you tried goats milk? This is often acceptable when children are unable to drink dairy (cows milk). Years ago, I am advised many mothers would supplement breast milk with goats milk during times of hardship such as wars when stress caused less breast milk to be produced.

You may be able to check with your doctor. I know that in Britain goats milk is readily available in supermarkets.

Lady Banana said...

@Polly, we tried goats milk once and it smelt like a goat - disgusting! lol

My New Homestead said...

Sandi, that's great that your daughter loved it!

Corrie at "Cents"able Momma said...

Here's a recipe for a buttercream frosting. However, you need to make sure that the shortening HAS transfat (Crisco doesn't) or it won't turn out.

1 c. shortening (solid, with trans fat)
1 tbsp. vanilla (clear if you want white frosting)
1/2 tsp. almond flavoring (if you have it. I usually don't, and it still tastes good)
2 lbs. powdered sugar
1/2 tsp. salt dissolved in 3.5 oz (just less than 1/2 c.) boiling water.

Mix the shortening, flavorings, and 1 lb. of powdered sugar. Add the boiling water with the salt and mix till smooth. Add the other lb. of powdered sugar and blend for 5 more minutes.

I think it you want to make it chocolate, you can just add cocoa powder. Hope this helps!

Kristina said...

Ooh you're right it is so hard to find a cake recipe sans dairy and eggs.

... It sounds delicious :)

I wouldn't worry about the milk issue too much if likes the soy and is getting calcium and Vitamin D from another source like a multi vitamin or fortified juice or soy milk.