As I mentioned in my last my last post, I found a soy, peanut, dairy, egg, and nut free cake mix at Whole Foods. It is made by Cherrybrook Kitchen and it is my new favorite allergy friendly cake mix.
The first thing I loved about this cake mix was the ingredient list. It is simple and contains real foods. I checked the company’s website and although it doesn not say it on the box, the mix is also soy free.
It does contain wheat, which fortunately is a safe food for Colin. For those of you looking for gluten-free, their website shows several gluten-free mixes as well but I have not tried them.
I also love that the cake was easy to make. You dump the mix, water and oil or melted margarine in and mix. Do notice that the ingredient list shows “melted margarine” with a star next to it. The footnote says that you can substitute oil or butter according to your needs. I used canola oil and it was great.
This cake mix wasn’t cheap but it was a huge time saver since I didn’t have a lot of time to create an egg and dairy free cake for Colin’s first birthday. A week ago I decided to give this box mix a trial run and I was very surprised at the results. It tastes good! It does not taste like cornbread like every other allergy friendly or organic box mix. I wouldn’t go as far to say it tastes like yellow cake, it’s more like a light banana muffin. No, it doesn’t have any banana flavor, but the sweetness, brown sugar and muffiny texture remind me of the banana muffins I make. It is really tasty, just don’t expect it to taste like the typical grocery store birthday cake and I don’t think you’ll be disappointed. In the picture below you can see the uneven air bubbles that more closely resemble a muffin texture than a store made yellow cake. You can also see that the cake is a light brown, not yellow, which was fine with me. The cake was very moist and liked by all the cake eaters in my house, including Colin.
Looking for a simple frosting, I tried to make frosting out of solidified coconut oil (not my usual coconut milk or spread) and powdered sugar. The resulting “frosting” was strongly coconut flavored and a bit grainy. Not wanting to waste it and trying to make the best of my experiment, I topped it with flaked coconut. I’m not sure I would ever serve it to strangers but I sure didn’t mind it. I wanted something a little less sugary for Colin’s cake and decided to go with the coconut whipped cream I’d made in the past and use just a wee bit of sugar for sweetness.
Now for those of you who have kids with allergies, you may be thinking, “Did you trial all of these things?” Well….sort of. Colin had previously had most of the ingredients in the cake mix except for baking powder and vanilla flavor. We gave him a small piece the night I made the cake to make sure he didnt’ have any major reactions. He slept great (for him) and so a few days later I gave him some coconut, the solidified stuff from the top of the coconut milk can. Again, no issues. He’s had corn so I figured the cornstarch in the powdered sugar would be fine. The cake and coconut didn’t get full-on trials, mostly just brief exposures to make sure he wouldn’t have some terrible reaction on his birthday. I wouldn’t say coconut milk is a safe food for his diet just yet, but for the sake of his birthday, I thought it was fine.
I baked a tiny little cake and right before serving, whipped up some coconut whipped cream. I piped it on the cake and voila! Colin had a GREAT time smearing the whipped cream around. He mashed the cake up a good bit and put his face into it several times to take bites. He enjoyed himself, we got lots of great messy photos and his tummy was happy that night! A very successful first birthday cake! Thank you Cherrybrook Kitchen!