If you’re like me you love quick and easy desserts. The following recipe uses a gluten-free cake mix as it’s base, and has only six ingredients—it doesn’t get much easier than that!
The best part though, is that this cake is free from the Top 8 Allergens (dairy, wheat, eggs, soy, fish, shellfish, and nuts*). It is also gluten free! 🙂
*This recipe does call for coconut milk. While the FDA considers coconut a tree nut, coconuts are not actually nuts. Thus they are generally considered safe for people avoiding tree nuts to consume. If you are unsure whether or not coconut is safe for you or your loved one to consume, please consult your doctor before consuming.
This recipe is very flexible. I make it with coconut milk, but you can easily swap the coconut milk for another non-dairy milk, if you so desire. Similarly, I chose to use soy-free Earth Balance, but you can use any “safe for you” dairy-free margarine.
Once baked, this cake is yummy iced, glazed, or frosted. It’s also excellent with just a sprinkle of powdered sugar.
When I made this recently, I chose to frost it with orange flavored icing (at my children’s request), and sprinkled a few Wilton Edible Gold Stars on top to jazz it up a bit.
The next time I make this, I plan to pair it with my Easy Vanilla Glaze. I just know that will make for a delightful combination.
Now, without further ado, here is my recipe for orange cake! Enjoy! 🙂
Allergy Friendly Orange Cake
-1 (15 ounce) box Betty Crocker Gluten Free Yellow Cake Mix
-3/4 cup coconut milk (or your other favorite non-dairy milk)
-1/3 cup Soy-Free Earth Balance (Dairy-free margarine), melted
-2 teaspoons Pure Vanilla Extract
– 1tablespoon Ener-G Egg Replacer + 4 tablespoons warm water
– 1 (3 ounce) box JELL-O Orange Gelatin
1.) Preheat oven to 350 degrees. Grease bottom and sides of a metal or glass cake pan (you can use a 8″x8″ square, 9″x9″ square, or 8″-9″ round cake pan).
2.) In a small bowl, whisk together the egg replacer and water, until egg replacer is completely dissolved and frothy.
3.) In a large bowl, add prepared egg replacer, cake mix, melted Earth Balance, coconut milk, and vanilla extract. Stir until combined.
4.) Beat this mixture on medium speed for 3-4 minutes, scraping the bowl occasionally.
5.) Add the dry Jell-o mix, and beat on medium speed until thoroughly combined (approximately 1 minute). Batter may be thick.
6.) Bake until golden, and a toothpick inserted in center comes out clean. Baking times vary depending on type and size of pan.
7.) Allow to cool completely, before frosting.
Disclaimer: Please keep in mind that manufacturers do sometimes change the ingredients and/or handling procedures of their products. That being said, a product that was free from a particular allergen at the time this post was written always has the potential to change in the future. Please always check (and double check) all labels to verify that they are free from your (or your loved one’s) allergens, even if it is a product/brand you have safely consumed before. If you are unsure about a particular product, please contact your (or your loved one’s) allergist before consuming. If you have concerns about the handling procedures of a particular product during the manufacturing process, please contact the product’s manufacturer.