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Allergy Safe Recipes

Allergy-Friendly Lemonade Cake

Lemonade Buttercream Frosting

Frosts one 9×13-inch cake
Free of: Gluten and all top allergens.

Ingredients

  • 3/4 cup dairy-free soy-free shortening
  • Pinch of salt
  • 3/4 pound confectioners’ sugar (2 1/4 cup + 3 tbsp)
  • 1/4 cup frozen lemonade concentrate, thawed
  • 3/4 tsp vanilla extract
  • 3/4 tsp lemon zest

Method

  1. In the bowl of a stand mixer fitted with the paddle attachment, cream shortening and salt on medium speed for 2 minutes.
  2.  Add sugar in three batches, beating after each addition. It will be crumbly. Add lemonade concentrate, vanilla and zest. Beat on medium speed until smooth and fluffy, about 3 minutes.

Cybele’s Basic Gluten-Free Flour Mix

Makes 6 cups
Free of: Gluten and all top allergens.

Ingredients

  • 4 cups superfine brown rice flour (I use Authentic Foods)
  • 1 1/3 cup potato starch
  • 2/3 cup tapioca starch / flour

Method

  1. To measure flour and starches, use a large spoon to scoop flour into the measuring cup then level it off with a straightedge. Combine all ingredients in a gallon-size, zipper-top bag. Seal and shake to combine.
  2. Store in the refrigerator until ready to use.

Cybele Pascal is Allergic Living’s Food Editor and the author of three cookbooks, including the new Allergy-Free and Easy Cooking and The Allergen-Free Baker’s Handbook. Visit her at cybelepascal.com.

For many more great recipes, subscribe to Allergic Living magazine.

More Delectable Desserts:
Strawberry Shortcake Waffles
Triple Chocolate Brownie Cones
Carrot Cupcakes with Dairy-Free Pineapple Cream Cheese Frosting

 

 

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