Tuesday, November 3, 2009

White Cake RECIPE HELP NEEDED, PLEASE!!! :)

Nathan turns 4 this Friday! He wants a green cake with green frosting. My standard birthday cake is chocolate... which I can't turn green! Thankfully, I can handle the frosting.

I checked our local grocery store today for boxed mixes, but all the white cakes have milk and/or eggs listed as ingredients. None of the local stores sell Cherrybrook Kitchen mixes.

Do you have a DFEF WHITE cake recipe? I'm usually up for just substituting in a regular recipe, but I've heard that doing that with white cake mixes doesn't make for a good cake.

Maybe I should make a yellow cake and add blue?

Suggestions... PLEASE! :)
Thank you!!!

7 comments:

Jess said...

http://fifthlampdown.blogspot.com/2009/06/recipe.html
This cake recipe works well with dairy substitutes, but it does have eggs.
I don't know if there is an egg white substitute out there, this cake is completely delicious.

GreenPunkMama said...

I would go with a store brand yellow cake and try and add some blue and if you have to a little extra yellow to get the right green :)

Jen said...

This one seems popular based on the comments below.

http://vegweb.com/index.php?topic=6372.0

Rebecca said...

I have used this recipe for more than 2 years. The whole family loves it... even those without allergies! Good luck!

White Cake
(http://www.cookingallergyfree.com/recipes/show/375)

Recipe Servings:
1 cake
Description:
Milk and egg free white cake.

Ingredient List:
Qty Name
1-1/4 cups water
1/2 cup vegetable shortening
3 tablespoons water
3 tablespoons canola oil
2 teaspoons baking powder,mixed with the canola oil and 3 tablespoons water
2-1/2 teaspoons baking powder
1 teaspoon salt
1-1/2 teaspoons vanilla extract
3 cups cake flour
1-3/4 cups sugar

-
Instructions:
Preheat oven to 350 degrees. Grease and flour two cake pans. In a large bowl, combine all ingredients and mix well. Pour batter into cake pans. Bake 40 to 45 minutes, or until toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks. Frost when completely cooled.

Note: Baking powder and water are intentionally listed twice in this recipe. The combination of 3 tablespoons water, 3 tablespoons oil, and 2 teaspoons baking powder mixed together is the substitution for 2 eggs.

Becky @ BoysRuleMyLife said...

Thanks everybody!!! I'm going to attempt a white cake today and I'll let you know how it goes! Thanks again!

Anonymous said...

I've used a yellow cake before and just substitue either a can of soda or a can of pumpkin for the ingredients listed on the back of the box. It shouldn't be hard to dye it green from there! Just, rather than following the instructions on the back of the box (egg, oil, water, whatever it calls for), use a can of soda (sprite, 7up, or gingerale are my preferences) or a can of pumpkin. It tastes great with the pumpkin, but it does add flavor and will discolor it some.

Cara said...

Dunkin Hines Butter Flavor Cake mix is egg,dairy and nut free. Just add a can of soda and then dye it green with green food coloring. Should work perfectly.