T’s Grandma loves to cook, so in an effort to find a safe cake recipe for his birthday next month, she has started trying out cake recipes in her spare time. Since T recently passed plain yogurt, we were confident that whole milk would be a pass. Unfortunately, it was not. I can’t say I am terribly surprised due to the unpredictable nature of FPIES.
Since this recipe calls for milk, yogurt thinned with a small amount of water was used as a substitute.
It came out well and T enjoyed it but it did take him a bit to warm up to the texture. Since he is picky about textures no frosting or topping was added 🙂
- 1 cup Cassava flour (Otto’s)
- 1/2 tsp baking powder
- 1 tsp cream of tartar
- 1/2 cup sugar
- 1 stick of grass fed butter, room temperature
- 1/2 tsp of salt
- 1/3 C + 2 Tbsp yogurt (Stonyfield plain)
- 1 Tbsp water
- 4 eggs, whites and yolks separated
- 2 tsp vanilla extract
- Grease and dust round cake pans with cassava flour.
- In a mixer, whip egg whites and cream of tartar until stiff peaks form.
- Cream butter and sugar in mixer. Combine egg yolks, yogurt, and vanilla in another bowl and add to butter and sugar mixture. I used 1/3 cup + 2 Tbsp of yogurt. I added 1 Tbsp of water to egg yolk, yogurt, vanilla mixture to thin it out to be closure to the consistency of whole milk.
- Next, add the whipped egg whites by carefully folding them in until fully incorporated.
- Mix dry ingredients (flour, baking soda, and salt) in a separate bowl.
- Add dry ingredient mixture to wet, 1/4 cup at a time, using mixer on slow speed.
- Pour into two 9-inch cake pans and bake at 350 degrees for 30 min. Check with toothpick and allow to cool. Frost, dust with powdered sugar, or serve as is!
Original recipe here.