Everyone in my family has an intolerance to gluten. My mum has the worst of it: she’s intolerant to not just gluten but dairy, eggs and soy among other things. So, for Mother’s Day, I wanted to make a cake that my mum could eat without any kind of reaction or worry. What better cake to make than her favourite called Happy Day Cake? She used to make this cake with much success before moving to Alberta, but between the dry climate and the high altitude she hasn’t been able to replicate it. I thought that I would give it a shot and it turned out quite well!
Gluten, Dairy, Soy and Egg Free Happy Day Cake
1 c. almond flour
1/2 c. each rice flour, potato starch and tapioca starch
1 1/3 c. sugar
1 tsp. xanthan gum
3 tsp. baking powder
1/2 tsp. grated lemon zest
1/2 c. oil (I used canola – less strong tasting oil is better)
1 c. potato milk (put 4 tbsp aside for egg replacer)
1 tbsp. egg replacer mixed with 4 tbsp of the potato milk
1/2 tbsp. vanilla
1/4 tsp. lemon juice
- Preheat oven to 350F and line 2 9″ round pans with parchment paper.
- Sift flours, sugar, xanthan gum, baking powder and salt.
- Mix in oil and milk – beat for two minutes.
- Add “eggs” and vanilla and beat.
- Pour batter into pans and bake for approximately 20 minutes.
The texture was surprisingly fluffy and moist – needless to say that the cake disappeared quickly!
As you can see, I used cut up strawberries as a filling and topping and it was unsinfully delicious!