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
Ingredients:
-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.
Food Allergy Mama Bear 
I can’t wait to try this!
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I’m glad to hear it! Be sure to let me know how it goes when you do 🙂
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This cake seems delicious and quite fluffy! The perfect dessert for Fall/Winter
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Thank you! It is indeed very fluffy and yummy.
Definitely a great dessert for these chilly autumn days 🙂
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This looks delicious. I have always wanted to bake, but the first time I tried I realized I did not even the difference between wet and dry measuring instruments 🤦🏽♀️ Maybe one day. Great details
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Thanks!
As far as baking goes, it can be a lot to keep track of at first, but once you get the hang of it, it gets a lot easier. Believe me, I have had a lot of baking fails over the years. That just makes it all the more satisfying when you start to succeed. 🙂
Thank you for reading!
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Found this fascinating- Just need to find orange Jello that contains no orange and I’ll be set.
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If you can do other Jello flavors, this recipe is yummy with all sorts of flavors. We like cherry and strawberry a lot. Obviously, it wouldn’t be orange cake anymore, but still yummy! 🙂
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This cake looks so delicious! I love having allergy-free options, especially during the holidays when there are so many potlucks and guests.
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Most definitely! Also, it’s so awesome that you are thinking about your guests with allergies. Not everyone does, so those of us with allergies really appreciate it when somebody hosting an event is considerate of our dietary restrictions 💜
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This sounds super yummy!! I’m all about easy recipes especially on days and nights where I’m busy!
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Same here! Our family manages a number of allergies, meaning we make almost everything we eat from scratch. For that reason, I am especially appreciative when I find a recipe that works for us that is quick, easy, and delicious 🙂
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This looks delicious! I would eat this for breakfast right now if I could!
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I can personally confirm that this makes an EXCELLENT breakfast. It goes perfectly with a cup of coffee 😉
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this sounds perfect for the holidays!
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Thanks, Jasmine! I agree wholeheartedly 🙂
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