Allergy-Friendly Lemonade Cake

Tart, sweet and the perfect finish to any meal, get ready to fall in love with this old-fashioned cake. It can be made a day in advance and lasts for several days, covered at room temperature. But good luck keeping it around that long!

Makes: 12 ample servings
Free of: gluten and all top allergens

Ingredients

Cake

1/2 cup (120 mL) plain rice milk
1/4 cup (60 mL) + 2 tbsp vanilla vegan yogurt (I use So Delicious coconut milk yogurt)*
1/4 cup (60 mL) frozen lemonade concentrate, thawed
1 1/2 tsp apple cider vinegar
1 tsp lemon zest
2 1/4 cups (535 mL) Authentic Foods GF Classical Blend or Cybele’s Basic Gluten-Free Flour Mix (recipe follows)
1 1/8 tsp double-acting baking powder
1 1/8 tsp baking soda
1 1/8 tsp salt
3/4 tsp xanthan gum
1 cup (250 mL) + 2 tbsp sugar
1/2 cup (120 mL) + 1 tbsp dairy-free soy-free shortening
2 1/4 tsp vanilla extract
3 1/2 tsp Ener-G Egg Replacer mixed with 41/2 tbsp plain rice milk
1 recipe Lemonade Buttercream Frosting (recipe follows)

Recipe Tips

*A Note on Coconut Coconut is technically a fruit. While most allergists do not consider it a tree nut, if you are nut allergic, ask your doctor if coconut is safe for you.

Instructions

Preheat oven to 350° F. Generously grease a 9 x 13-inch pan with shortening.
Combine rice milk, yogurt, lemonade concentrate, vinegar and zest in a small bowl. Set aside.
Measure flour mix by spooning flour into a dry measuring cup, then leveling it off with a straightedge. In a medium bowl, whisk flour mix with baking powder, baking soda, salt and xanthan gum. Set aside.
Add sugar and shortening to the bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed for 2 minutes. Add vanilla and egg replacer mixture. Mix on medium speed for one minute more.
Sift the flour mixture into the bowl of the stand mixer in three batches, alternating with the lemonade mixture, and mixing after each addition to combine. Transfer batter to the prepared pan, and use an offset spatula to even out.
Bake in the center of the oven for 20 minutes, or until the cake begins to pull away from the pan sides, the top is golden, and a toothpick inserted into the cake comes out clean.
Place pan on a cooling rack and let the cake cool completely.
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

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.
Store in the refrigerator until ready to use.

Lemonade Buttercream Frosting

Makes: enough to frost 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

To make frosting, in the bowl of a stand mixer fitted with the paddle attachment, cream shortening and salt on medium speed for 2 minutes.
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.
Spread frosting over cake using an offset spatula.

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 http://cybelesfreetoeat.com.