12 Month Old Peanut and Egg Allergy!!

Updated on February 05, 2008
N.D. asks from Rocklin, CA
55 answers

My son is turning one next weekend. He has a peanut and egg allergy. I'm trying to find a yummy way to make him a birthday cake. I've tried several recipes from allergy books that didn't taste very good. If anyone has a YUMMY recipe for a cake that has no peanuts or eggs, I'd really appreciate it!!!

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So What Happened?

Oh my gosh, you guys are amazing!! I didn't expect to get the wealth of all of your experiences like I did. I took some of your advice and got a yellow cake mix from Cherrybrook kitchen and it was great!!! I made the chocolate frosting too and it was very good. Not sure if I'll give him chocolate after reading some of your advice......so, I have plenty of things to try. THANK YOU THANK YOU THANK YOU!!!!

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M.B.

answers from Chico on

An old fashioned sponge cake could work. I had a grandson who was lactose intolerant for a number of years. His parents didn't think he would be able to have a birthday cake but I made him a pineapple upside down cake from scratch. It contained no milk and the nuts added on top were pecans.
Grandma M. ([email protected]____.com)

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J.S.

answers from San Francisco on

my son has the egg allergy too! If you have a Raley's or Nob HIll or Whole Food near you.. they carry a brand called CHerry Brooke Kitchen.. they make cakes, frosting, etc... that are both peanut and egg free.. We have had the yellow cake it was pretty good.

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I.S.

answers from San Francisco on

One of the MaMas in my LasMadres groups teaches cake decorating at Michael's and makes custom cakes. Both my boys are allergic to eggs, peanuts... plus a whole host of other things so her from-scratch methods and willingness to accomodate ingredient exclusions is fantastic. Her website is www.mycakegenie.com and she's located in Cupertino. We've gotten an egg-free chocolate cake twice now and are in heaven! Also... there's a book called Sophie-safe Cooking that has proven recipes if you're DIYer (I have zero artistic ability).

Stef:)

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T.K.

answers from Sacramento on

3 out of 4 of my children have egg allergies, and 1 has a peanut allergy...so I know what you're going through! I have found that you can do two things; you can use Tofu in place of the egg in ALMOST any recipe, or you can use Ground Flax Seed in place of the egg in ALMOST any recipe.
I used to use Tofu all the time, until I found out about the ground Flax - now I use that all the time( it's less messy and REALLY good for you.) You can decide what works best for you.

*For the ground flax seed: You can buy this in almost any grocery store in the baking isle. It usually comes in a box or a plastic tub. It's fairly inexpensive and stays fresh for a long time.Check the container to see if it will need to be kept in the fridge or if the pantry is ok. I've seen it both ways. Just make sure it's ground flax and not just the seeds because our bodies can't digest the seed and when it's ground (or milled - same thing)it's more like a flour and can easily mix into your recipe without anyone knowing the difference:) Also, it is loaded with Omega 3's, which we all know are amazingly good for us and help fight depression ~That should make you happy! So now that you have the ground flax seed, the directions to substitute an egg may be on the box, but if not then here they are; 1TBL.ground flaxseed, mixed with 3TBL. water replaces 1 egg. Just mix it up in a litte bowl, then pour it into your recipe. Now - I should mention that this will make your recipe a little more dense (which usually makes it more moist and yummy!) so you might want to add slightly less oil to your recipe and it may need to bake a few minutes longer. Also, I will usually use no more than 2 eggs worth of ground flaxseed mixture, even if the recipe calls for 3 or 4, because it tends to turn out too oily otherwise. And, I'm sorry to say that I have never been able to make brownies turn out well with anything but eggs. I think they're just too dense and moist to begin with. But - every cake, cookie, muffin, pancake, waffle, ect. that I've made with it turns out wonderfully and I always get comments about how yummy and moist they are! (you can feel good knowng that you just gave everyone a healthy dose of Omega 3's too! And it can be your little secret, hee,hee!)

*For the Tofu: You can usually find this at any grocery store as well. It's usually in the produce section in the refridgerator. Make sure you get the 'silken' or 'soft' kind so it will mix well into you recipe. Tofu also has a long shelf life, until it's been opened. Once you open it it will only be good for 7 - 10 days. Also, once it's opened it will need to be put into an air-tight container to be stored. Ok, so I usually will drain off some of the liquid from the tofu, but don't drain all of it off or the rest of your tofu will dry out. Now the way I do this isn't very scientific, but it works. For every egg the recipe calls for, get a spoon from your drawer and scoop out as much tofu as it takes to look like a medium sized egg. Usually 1 spoonful will do it. Then, place the tofu into a little bowl and mix it with your mixer or whip it with a fork for a little while to make it more like a yogurt texture(if you put it straight into your recipe without mixing it up first it will leave tiny pieces of tofu throughout your recipe instead of blending right into it). Then pour it into your recipe! Again, this will make your recipe more dense and moist so go easy on the extra oils. It will also need to bake for a few minutes longer as well. Tofu is good for you as well. It's got some Omega 3's as well as protien. But be careful because I've run into some people who are allergic to soy and didn't think about soy being in cake or whatever you just used your tofu in. Just ask around for a soy allergy first, and you'll be fine.
Well, I hope this will help you! Have fun planning your baby's 1st birthday! Hopefully you can use these ideas to help your everyday life with egg allergies be easier as well. Good luck! ~ T. K.

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S.M.

answers from San Francisco on

Make a Wacky Cake! It's an old family recipe, and it's the best chocolate cake you'll ever taste, but unbelievably, it's completely vegan - no eggs, no butter and no peanuts for your son. And it's really easy - enjoy!

WACKY CAKE RECIPE

Ingredients:

2 cups sugar
3 cups flour
½ cup cocoa
2 t baking soda
2 t salt
2/3 cup vegetable or corn oil
2 T vanilla
2 T vinegar
2 cups cold water

Directions:

Mix all ingredients together in a large bowl with electric mixer until smooth. Pour into 9x13 pan or 3 9” rounds (ungreased) and bake at 350 degrees for about 20 minutes (rounds could take longer). Cake is done when a toothpick put in the middle comes out clean.

Cool and frost with your favorite frosting – it’s awesome with Cool Whip and then refrigerated (believe it or not!).

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E.B.

answers from San Francisco on

Have you looked at vegan cake recipes instead of allergy cake recipes? I don't have a specific one in mind, but I regularly make banana muffins and other baked goods, and substitute flax seeds and water for eggs, and they still turn out yummy, light and fluffy. It seems it would be easy to not put peanuts in any recipe for a cake.
The substitution is as follows:
1 egg = 2 tablespoons flax seeds (measure first, then grind) + 3 tablespoons water.
Good luck!
E.

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L.T.

answers from San Francisco on

Hi N.,

I had a similar problem with my daughter. To make matters worse, she was also allergic to chocolate. I tried many recipes with limited success, until I finally ran across the following cookbook.

Bakin' Without Eggs
by Rosemarie Emro

They have a yellow cake recipe that it amazing!! You'd never know that it was egg free. The secret is a combination of baking soda, baking powder and vinegar. All previous attempts produced heavy, or gummy cakes. This recipe was light and tasty. Too bad I didn't discover the book until she was 3.

I've noticed that many of the recipes suggested so far are for chocolate cakes. With our daughter being allergic to eggs and peanuts, he recommended that we avoid chocolate as well (at least until her second birthday), so you might want to test it out ahead of time before making the cake for his birthday.

Good luck!
L.

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L.O.

answers from San Francisco on

Dear N.,
I, too, have a child with peanut & egg allergy--you have my empathy. It is a challenge, but it is not impossible. I have been making my own birthday cakes for 5 years now, and can suggest some easy substitutions for any recipes that you may already have. First of all, if you are starting out with a mix of any kind, you probably know to check the ingredients for eggs, nuts, or "processed on equipment/in a facility that processes" eggs and/or nuts. That can be a surprise. Through trial and error, I have found that a good egg substitute for cakes, which use the eggs for rising, is the following; 1 Tblsp cornstarch mixed with 3 Tblsp water for each egg--up to 3 eggs. If the egg is meant for binding; use 1 Tblsp apricot or prune puree (baby food) for each egg. There are other substitution options too--try some of the food allergy websites such as; foodallergy.org, lucile packard children's hospital (lpch.org). I've found that carrot cake works really well with the substitutions. Have a wonderful birthday party and best wishes to the birthday boy. If you live in or near Marin, email me back and I can tell you about a support group that some moms with "food allergy kids" have just started. Unfortunately, there are many of us, but there is a lot of information and support out there.

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J.M.

answers from San Francisco on

Our son is allergic to eggs, dairy and peanuts, so I feel your pain. For his 1st birthday I made vegan chocolate cupcakes which turned out really well.

http://www.flickr.com/photos/jessicafm/1511732771/

Those were made with basically the first chocolate cake recipe someone posted for you here and then I made a frosting by melting chocolate and adding a little soy milk. If you'd like, I'll find the recipe for you.

How do you feel about lemon bars? I just made vegan lemon bars for a family gathering on Sunday and they were delicious! Not only did my son love them, so did everyone else.

Crust:
1/2c non-hydrogenated, nondairy butter, at room temperature
1/4c confectioner's sugar
1c unbleached all-purpose flour

Filling:
1/2c silken tofu (soft or firm)
1c granulated sugar
Zest from 2 lemons
1/3c lemon juice (2 to 3 lemons)
2tb unbleached all-purpose flour
1tb cornstarch
Confectioner's sugar, sifted

Preheat the oven to 350F. Grease an 8x8 inch baking pan with canola oil or cooking spray and sprinkle with a light dusting of all-purpose flour.

To make the crust, in the bowl of an electric mixer, cream the butter and confectioner's sugar until light and fluffy. Add the flour and beat until the dough just comes together. Press in to bottom of the prepared pan and bake for about 20 minutes or until lightly browned. Remove from the oven and place on a wire rack to cool while you make the filling.

To make the filling, in a food processor or blender, add the tofu and blend until creamy. Add the granulated sugar and blend until nice and smooth. Add the lemon zest, lemon juice, flour and cornstarch and blend until smooth. Pour the filling over the baked shortbread crust and bake for about 20 minutes or until the filling is set. Remove from the oven and place on a wire rack to cool.

To serve, cut the squares or bars and dust with the sifted confectioner's sugar. Wait until you're just about to serve the bars before sprinkling them with the sugar, otherwise it will soak in to the bars and become invisible.

Best eaten the day they're made.

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I.M.

answers from San Francisco on

Get a copy of Vegan Cupcakes to take over the world...very good recipes. Also Bakin' without Eggs

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T.W.

answers from San Francisco on

why not whip up a vegan cake or cupcakes? "vegan cupcakes take over the world", by isa chandra moscowitz and "great good desserts" by fran costigan are both fabulous and totally egg free, the latter with more of a bent toward "natural" ingredients. also, "real food daily" has a good recipe for a vegan chocolate cake that doesn't use wheat flour yet still tastes fantastic. if you tell me a little more about what you are looking for i can maybe post a recipe or send you a link,

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S.J.

answers from Stockton on

This was on Martha Stewart today and she said they are yummy!

Divvies Chocolate Cupcakes

This allergen-free recipe for chocolate cupcakes is courtesy of Divvies Bakery founder Lori Sandler.

To ensure that your cupcakes are free of milk, eggs, tree nuts, and peanuts, ingredients used should not contain any of these foods and should not have been manufactured in a facility that produces products that contain these foods. Check the packaging every time a purchase is made on even a familiar ingredient, as manufacturing procedures can change.


Ingredients
Makes 1 dozen.

1 1/2 cups cake flour (not self-rising)
3/4 cup sugar
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
5 tablespoons vegetable oil
1 tablespoon white vinegar
1 teaspoon pure vanilla extract
1 1/4 cups water
Divvies Vanilla Frosting
Directions
Preheat oven to 350 degrees. Line a 12-cup muffin tin with cupcake liners; set aside.
In a medium bowl, whisk together flour, sugar, cocoa powder, baking soda, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, mix together oil, vinegar, vanilla, and water until well combined. Add flour mixture to the mixer and mix until smooth, scraping down the sides of the bowl with a spatula as necessary. Batter should look and feel more watery than normal cake batters.
Pour batter into prepared muffin tin, filling each cup 1/2 to 3/4 full. Transfer to oven and bake, rotating pan halfway through cooking, until a cake tester inserted into the center of one of the cupcakes comes out clean, 20 to 25 minutes.
Immediately remove cupcakes from muffin tin and transfer to a wire rack. Let cool completely before frosting.

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D.S.

answers from San Francisco on

Hi there- My grandmother used to make this. It's an old famiy rec. Great for pregger moms too. My kids love it and we have t for every b-day! Enjoy! -D.

3 cups Flour
2 cups sugar
6 Tablespoons Hershey’s powdered Cocoa
1 Teaspoon salt
2 cups cold water
2 Teaspoons Baking Soda
2/3 cups vegetable oil
4 Tablespoons Vinegar
2 Teaspoons Vanilla

Blend all the dry ingredients together and start adding the wet ingredients.
Bake at 350 degrees in a buttered (greased) pan for 40 minutes or until the toothpick comes out dry.

It’s best served warm and sprinkled with powdered sugar!!

Optional frosting:
1/2 cup butter, softened
1 (16-oz.) package powdered sugar
1/3 cup milk
1 package cream cheese
4-5 Tbl. chocolate cocoa

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A.J.

answers from San Francisco on

We just tried a vegan chocolate cake from Whole Foods this past weekend for my daughter's one year birthday. My son is allergic to dairy and was allergic to egg and we are unsure if my daughter is allergic as well. So, we decide to try a vegan cake that they could both eat. My mom, who loves chocolate, was not real excited about the vegan idea. So, we also got a non-vegan carrot cake. The chocolate cake was so good, that is was the first to be gone at the party! My son has never really liked cakes, but loved this one. Good luck - I know how hard it is!

Also, I have a great carrot cake recipe that is dairy, egg, and nut free. If you would like the recipe I can send it to you.

-A.

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A.S.

answers from Sacramento on

I have a friend who used to sell tupperware and she used to make a cake with cake mix and a can of soda. You may need to double check the cake mix to make sure peanuts or eggs are not in the mix. When using real tupperware products she would mix one can of soda and the cake mix and then microwave for 8-10 mins. She said you can also use a glass pan. She isn't too sure about the timing...you may need to experiment. Her favorites were...cherry or regular soda with chocolate mix and 7up, orange or strawberry soda with white mix. Believe me I know it sounds wierd but it is really good and moist!

I believe the tupperware product she used was the oval microwave cooker. It is a little pricey but I am wondering if you could use the tupperware microsteamer without the steaming rack for a round cake and it is half the price. Check them out.
www.tupperware.com - under microwave options

I hope this works.

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C.L.

answers from San Francisco on

Hi there,

I don't have a child with any allergies so I never had to deal with that problem. I am certain you could obtain many recipes through Google or you may find a yahoo group on the exact subject where the members will be more than happy to share with you.

What I do want to say is that your son is only one. So he does not know what a "yummy cake" is. It will be what ever you tell him it is. I had a very tiny daughter who would not gain weight and did not like to eat. So, if she was going to eat I could not afford to waste the calories on a bunch of sugar, flour and air. She ate healthy cereal bars and called them a "cookie in a wrapper." That is because we gave it to her when she was one and we told her it was a cookie, not a cereal bar.

Aside from finding a recipe online or through a group, just practice in the kitchen. Get cookbooks and look at different kinds of breads and biscuits that don't need any eggs and you can sweeten them up with sugars, honey, maybe raisins and of course, frosting!

Good luck to you. It will be a challenge, but remember you can create your own traditions. Maybe the entire family will switch to "birthday cookies!"

Try this link http://www.ochef.com/218.htm for eggless cakes

Happy baking, and Happy Birthday to that baby of yours!

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A.B.

answers from San Francisco on

Hey N.! My name is A. I don't have kids but I have two brothers who both had milk allergies. I found this recipe for a choclate cake with NO eggs in it. Give it a try.

• 1 cup butter
• 1 (14 ounce) can sweetened condensed milk
• 2 3/8 cups self-rising flour
• 1 1/8 cups unsweetened cocoa powder
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 (12 fluid ounce) can or bottle cola-flavored carbonated beverage

DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C). Butter and dust with flour a 10 inch bundt tin.
2. Cream the butter or margarine till light and fluffy. Beat in the condensed milk. Combine the flour, cocoa powder, baking powder, and baking soda; mix into the creamed mixture alternately with the cola.
3. Bake for 45 minutes, or until the cake tests done.

GOOD LUCK and hope the cake turns out!

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D.M.

answers from San Francisco on

Hi N.,

My two younger kids have food allergies too. Sounds like you are all set on your cake, but I wanted to give you the link to a GREAT support group for parents of kids with food allergies:

www.kidswithfoodallergies.org

The have email and chat forums and an extensive recipe database. They were really helpful to me when we were first learning how to deal with life in the allergy world. They also have a local bay area subgroup, which is helpful in finding local doctors and which specialty foods are available where.

P.S. Feel free to email me directly if you need any advice or local pointers. We live in Mtn. View.

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K.A.

answers from San Francisco on

Dear N., I believe you can make a cake with an egg substitute which you can get from some Natural Grocery store (perhaps Whole Foods). I don't remember the name but have seen it in the store (may be called something like EZ ... ) Otherwise I personally have used Baking Powder - 1/2 tsp for 1 egg. I used about a third cup of hot boiling water and toss the baking powder in, and it fizzles and almost looks like egg white. There is a Wacky Cake recipe which was made up during the war times when eggs and milk were scarce. Just google online for a recipe! There is also an egg and dairy free dessert book by Fran Costigan. You can order it on amazon. I have the book but haven't tried any of the recipes though. All the best and Wishing your son a very happy bday!
K.

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S.C.

answers from San Francisco on

I know that this seems a little unconventional, but we have had a tradition since my child was 1. Not because he had any allergies, but because I happen to LOVE Rice Crispy Treats. Every year I would make some kind of sculpture out of them in whatever theme the party was. For his first birthday (balloons) I made round ones for everyone and put sticks in them to look like balloons, for the train birthday, I build a 3D train that we cut up and ate...the treasure chest for the Pirate birthday was the hardest, but the coolest to look at.

Make a "cake" out of rice crispy treats and if you want put extra marshmallows or M&Ms in it. I don't think he will miss the cake so much and it is much cooler than some of the alternatives.

Good luck!

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S.C.

answers from San Francisco on

Good Morning. Since you are a busy young mom, I truly can suggest an allergy free pre-packaged cake/muffin mix that you can find at New Leaf Markets and probably any savy natural foods market.
If you want to make it from scratch, try looking in a Vegan Cookbook or Raw Foods Cookbook.
You can always substitute ENER G for egg replacement in baking and use an unrefined vegetable oil....substitute grain or nut milk for cow milk. Strong Health for you! kathy c. Natural Chef Instructor (Bauman College)

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K.W.

answers from San Francisco on

Milkless, Eggless, Butterless, Cake!
It's a bit heavy, but good.

1 Cup Brown Sugar
1 Cup Water
1 1/2 Cup Raisins
1/3 Cup Cooking Oil
1 tsp Cinnamon
1 tsp Nutmeg
Scant tsp Salt

Boil the above for three minutes. Cool.
When Cool, add to the above...
1tsp Baking Soda disolved in 1/4 cup water
1/2 tsp baking powder
2 Cups Flour

Put into greased and floured pan. Bake at 375 for 40 minutes.

Give it a try. It's not your ordinary birthday cake but the raisins might add a bit of health to it. Might work for you.

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S.S.

answers from Sacramento on

Welcome to the allergy club!! :) My son has the egg allergy and I understand what you are going through. Nugget stores and I think Bel Air/Raleys carry a brand of egg/peanut free box cakes/cookies/muffin/pancakes. It's called Cherrybrook Kitchen. I know they have a website so check it out. Good Luck

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M.T.

answers from Sacramento on

I have an egg allergy also - so a good birthday cake was a rare (almost never) treat for me. For baking purposes, I use Ener-G egg replacer. I purchased it in the health food section at Raley's. I believe they carry it at Whole Foods as well. It has absolutely NO egg protein. I'm allergic to both the egg white and the yolk so most substitutes are not okay with my system - this one is. For smaller baking items, I replace an egg with 1tbsp of Vegetable oil, 1tbsp of warm water, and 1tsp of baking powder. It works great for things like cookies - doesn't quite hold a cake together though. One other option is to have a special cake made somewhere like Whole Foods. That's what we did for my egg-free wedding cake and it was delicious! I don't have the peanut allergy, but I definitely know how to steer clear of an egg when ordering/baking stuff. Best of luck to you and happy birthday to your son!

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M.M.

answers from San Francisco on

I never give my daughter chocolate and try to limit any sugar intake BUT I broke this rule for her first birthday (Oct) and it was a blast! So, if you're up for giving your consent to a single night of bliss, you could do a flourless chocolate cake. There are several recipes on Epicurious that are really good. Not only will your son love it, but any adults that are coming to his party will enjoy it as well.

Instead of giving my daughter a piece of cake, we made her her own cupcake version of the larger cake (my Mother-in-law's idea; Grandma to 15!) We stripped her down to her diaper and let her go nuts - she was fascinated with the texture of the icing and the photos are priceless (the photos of her in the bath afterward are also a kick!).

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J.F.

answers from San Francisco on

Hi N.:

There's a company "Cherrybrook Kitchen" that makes boxed mixes for those people who have allergies to dairy, eggs and peanuts. I have used the mixes before and you can't tell that it's not the "real" thing. They even make frosting to go along with the cakes. I found the mixes at whole foods...it's a little more expensive than Duncan Hines or Betty Crocker, but since it's a special bday, why not splurge a little. Here's their website http://www.cherrybrookkitchen.com/ I hope this helps.

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E.D.

answers from San Francisco on

My friend's son was also diagnosed very early with the peanut/egg allergy (at 10 months). If you're in the mood to purchase a cake, Market Hall Bakery in Market Hall (on College next to the Rockridge BART) makes a vegan chocolate cake that is peanut and egg-free. The baker's son also has the allergy, so he developed the cake for his son. Note that it is not, however, wheat-free - wheat and soy are used. It is truly a delicious cake and would satisfy any chocoholics!

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W.M.

answers from Charlotte on

Have you tried Namaste products? I believe that they are free from all major allergens and still taste good. We have several food allergies between our three children including peanuts, wheat, dairy and soy,and we have been able to eat and enjoy the Namaste products. You can get them at a number of places including Draeger's, Whole Foods and Amazon.

Good luck. It really does get easier.

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S.K.

answers from San Francisco on

Hi - My daughter is turning 1 next month and we found out recently that she is allergic to eggs. I have a few cookbooks ordered so I haven't tried any recipes yet but have a couple of suggestions for your birthday cake. They have a product at Whole Foods called Egg Replacer that you can use in place of eggs in recipes. They have cake mixes by reputable brands for those with allergies like Arrowhead Mills and others... you could use Egg Replacer with those. Also there is a great site that I was referred to that has cake mixes, frostings, and brownie mixes - here's the link: www.cherrybrookkitchen.com. I would love to compare notes on recipes, etc if you'd like to! (Happy Birthday!)

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S.C.

answers from San Francisco on

Hi N.,

we use EnerG Egg Replacer for eggs in cakes, pancakes and other recipes that call for eggs. You can get it at health food stores or at Whole Foods. As, far as the peanut allergy I would call Duncan Hines or Pillsbury and see if there is any cross contamination with peanuts in their facilities. I checked the boxes I have and it didn't stay it was manufactured in a plant that also processes peanuts. As I was typing I just thought you could use any type of homemade cake recipe you have and use the EnerG Egg Replacer. Good luck.

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K.C.

answers from San Francisco on

this is a delicious chocolate cake. makes great cupcakes too. I usually make it with 1/2 whole wheat flour & 1/2 all purpose flour to bump up the fiber--you can't tell the difference. I also don't do the glaze, but rather a regular old family icing recipe (butter, vanilla, powdered sugar & melted unsweetened baking chocolate). It's moist & yummy & always a hit!

http://www.recipezaar.com/133387

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J.C.

answers from San Francisco on

My son had an allergy to both eggs and peanuts when he turned one (he grew out of the egg allergy). I made a vegan chocolate cake for him and it turned out pretty good, if I do say so myself, and I'm NOT a baker. I got a mix from our local health food store (New Leaf is the one I went to here but any health food store should have mixes). And then I got a 'real' chocolate cake from Costco (Yum!). My son had the safe cake and we enjoyed the other. Also, you could make brownies w/o egg (substitute apple sauce for eggs, there are mixes for these too) or an ice cream cake w/o the cake part. My son's cake turned out well enough that other people at the party had some (and liked it) too!

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T.H.

answers from Sacramento on

My son has several food allergies to.
Try checking out Chocolate Vegan Cake recipes online.
I also got some cupcakes made at Cafe Unseelie in Elk Grove from his 2nd birthday party. They were a huge and yummy hit!
Good luck!

Easy Vegan Chocolate Cake

Ingredients (use vegan versions):

3 cups flour
2 cups sugar
6 tablespoons cocoa
2 teaspoons baking soda
1 teaspoon salt
2 cups water
3/4 cup vegetable oil
2 tablespoons vinegar
2 teaspoons vanilla

Directions:

Preheat oven to 350 degrees. Mix dry ingredients first. Once the mixture is even, mix in wet ingredients. Continue mixing until you obtain an even batter (no lumps). Pour into a cake pan and bake for approximately 40 minutes. I recommend topping the cake with Chocolate Frosting by Sarah (on the vegweb).

Serves: 12

Preparation time: 15 min

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C.A.

answers from Sacramento on

I used to nanny for a foster home and we had a little girl who had severe allergies to dairy, wheat, peanut butter, eggs, and other things. For her birthdays we would make a rice crispy treat cakes. It was a lot of fun because we could use cookie cutter to make different shapes and food coloring in the marshmellow for different colors. Also we would frost some of it and add candy treats.

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R.P.

answers from Bakersfield on

I hope i can help, but keep in mind every child is different. My son also has an egg and peanut allergy. We found out a little after a yr old. He can eat cakes and some things that are cooked with eggs like pancakes, but he can't have some types of ice cream or candy with eggs in it. I think it depends on how much egg and that when you cook a cake the eggs kind of diminish. I found that he was able to eat cakes didn't matter what. White or chocolate. Also egg beaters might be a choice instead of real eggs. I havn't tried it yet but i have heard that it works if you are allergic. You can try to bake him a cake and if he has a reaction have some benedryl handy. That always works with my son if he accidently eats something hes not supposed to. My son is allergic to eggs but can eat cake, its kind of strange but i think its because the eggs are so mixed in with other things that when he eats it he's not getting eggs like if i cooked it normal for him. Give it a try, just a little piece at first and try cool whip frosting. But every cake or ice cream cake has eggs so like i said it just depends. I hope i was some help. Good luck.
R.

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A.S.

answers from San Francisco on

Hi,
Today on Martha Stewart a woman made nut,egg, and dairy free chocolate cupcakes with vanilla frosting. The recipe is on her website. Also you can check out this website for mixes that might also work :www.cherrybrookkitchen.com. Good luck.

A. Schmidt, RD
"Personal Baker"
Los Altos

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K.F.

answers from San Francisco on

You can make any cake mix with a can of diet soda instead of the eggs and oil! (Learned this at Weight Watchers!) Just find a cake mix (check the label for allergy warnings), pour it in a bowl, add a can of soda (diet coke or diet root beer for dark colored cakes, diet 7 up or Sprite for white cakes, etc.) and mix w/ your mixer according to the box. Bake in a 9x13 pan or make cupcakes. (A smaller cake pan won't work.) I've made cupcakes this way and they were yummy! You can't tell the difference!

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A.L.

answers from Fresno on

Hi N., I just watched martha stewart today and she had a lady on her show that made dairy, egg and peanut free chocolate cupcakes with vanilla frosting. If its on Martha Stewart I'm sure they'll be good. Go to her website to get more info and the recipe. Hope it works out!

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E.B.

answers from San Francisco on

Hi - My daughter (3 yo) has egg and dairy allergies, so i'm getting this down...
My favorite cake is variously called Wacky Cake, Crazy Cake, Oil and Vinegar Cake, etc. It is very good:
(this is for 9x9" pan - double for 2 8" layers)
1.5 cups flour (i use whole wheat, but i'm like that...)
3T Cocoa (i always add more, but i'm like that...)
1/2 t salt
1 cup Sugar (anykind is yum)
Mix all of above together
add:
5 or 6 T Oil (all types i've tried are good)
1T vinegar (white, apple, balsamic...)
1t Vanilla (or 3!)
1 Cup Water
Mix it up gently to get out lumps, put it in pan/pans (makes great mini cupcakes), bake at 350 for 30 min (it's done when it springs back in middle, toothpick comes out clean) cool frost eat make it again!
This cake is good w/ chocolate chips, nuts, etc added. Sometimes I spice the dry ingredients w/ chili, cinnamon,cardamom, clove, etc to make it sassy.

I have found that using finely ground flaxseed soaked in water (1T ground flax to 3 T water = 1 egg) for 15 min or more, plus adding a bit more baking soda (1/2 t per egg) to regular recipes tastes a lot better than most "special" recipes. The flax adds the texture of egg (it gets gooey) and the baking soda the extra volume. Alas, cookies are never quite the same, but cakes can get close.

I have also found that other people's parties are more fun if I remember to bring her a special treat she can eat when cake happens. I try to make it something kids don't usually get, but like, like dark chocolate, so others are jealous of her and she forgets to be jealous of them...But you've probably already figured that out.
Have fun!

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P.S.

answers from San Francisco on

Hi N., years ago when I was in Middle School, we learned how to make "Wacky Cake". Here is link but if it doesn't work just search on the name and you will find many links to it. It is delicious! http://southernfood.about.com/od/chocolatecakes/r/bl01018...

I am sure you have gotten a zillion recipes

P.

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V.W.

answers from San Francisco on

1 box devils food cake mix
1 can of pumpkin
1 cup of water

that's it.... blend and bake in cupcake pans

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M.M.

answers from San Francisco on

My daughter was allergic to eggs to wheat. Here is some flour mix that my daughter still loves. You can use the egg substite power, for the large egg and it tastes yummmy. I also used olive oil for the oil since my daughter is allergic to corn. But any oil should work. I make cupcakes from the cake recipe. You need to go to nugget or some kind of whole foods to get it. Called Chocolate brownie mix by Pamela's products.

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K.V.

answers from San Francisco on

If you don't mind it containing chocolate, go online and google this: absurdly easy vegan chocolate cake. This cake is delicious and yes, it really it absurdly easy! The recipe makes two 9-inch rounds, so you could make a lovely layer cake. It's moist, rich, and egg-free! Just don't overstir, or it'll come out rubbery!
Happy Birthday to your boy.
K. in EC

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C.F.

answers from San Francisco on

Just remember that he is still developing his taste buds and what may be yucky to you may be yummy to him. How you respond to a food may give him the clue that he shouldn't like it. Best wishes on a difficult task.

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M.N.

answers from San Francisco on

Trader Joes sells brownie mix that you make with yogurt....it's really yummy.

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A.H.

answers from Sacramento on

ice cream cake. baskin robbins and or safeway have awsome ones or it is easy to make one your self.

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S.H.

answers from San Francisco on

Why not make him a pie . This allergy is going to be a problem for a long time . A fruit pie is not only healthier in general than a cake , a one year old has no reason to think it is odd .If this becomes your tradition for him now you won't have to fight the idea later . He really has no preconception at this young age .

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D.S.

answers from San Francisco on

Whole Foods (or other natural food stores) have a brand of cake mixes that are egg free and manufactured in a plant that does not process peanuts. Can't recall the brand name but check the labels in the cake mix section. If you have a Whole Foods in your area, check out their own bakery. Great vegan cakes (especially chocolate} that have no eggs or dairy or nuts. My son's best friend (5th graders)has same alergies and so we have been aware of what is OK for him to eat since kindegarten. My son brings soynut butter sandwiches to school so he can sit next to his buddy. You will have to be vigilant and educate other parents but it can be ok once your son is in school.

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J.W.

answers from San Francisco on

As a child I was allergic to peanuts and eggs, but also wheat, rye, nuts, citric acid and chocolate. Be on the look out for other foods he may be allergic to. There are delicious recipes out there for allergy diets, the key is reading ingredients on everything. You probably don't want to give a one year old chocolate, but if the cake is for the adults, a flourless chocolate torte is delicious. You could always make him a different bday treat than a cake. Good luck! It's hard on parents who have allergic children. J. @ [email protected]____.com

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L.H.

answers from San Francisco on

cook.com quick chocolate eggless cake is good .
make sure you don't add the vinegar part until the very end . This receipe is good but the directions have to be followed exactly . I'd put a simple white frosting on top .

happy baking

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L.A.

answers from Stockton on

Hi,
I thought of a time when I traveled to Europe and had the best cake I have ever had---no eggs. Just leave them out and bake as usual he will love it. kinda like a brownie.
L.

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C.O.

answers from Sacramento on

What about doing an ice cream mold in the shape of a cake?

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B.C.

answers from Redding on

Hi there. I have a non dairy recipe called Wacky Cake. Its a chocolate cake. Let me know if your interested! Email me at [email protected]____.com
Have a wonderful day! Heather

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D.L.

answers from Yuba City on

Can he have an ice cream cake from Basken Robins? There awesome!

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K.S.

answers from San Francisco on

hey, I have an O.K idea, [I've done it before] is you just make chocolate chip cookies with no chips and instead of eggs you use water or oil. I hope it works out for you!

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