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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.


  • 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


  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.


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


  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.

Contributor Cybele Pascal is the author of three cookbooks, including the new Allergy-Free and Easy Cooking and The Allergen-Free Baker’s Handbook. Visit her at

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

First published in Allergic Living magazine.
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