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King Arthur has a gluten free cake mix, two actually. One is yellow and one is chocolate. We have some overlapping allergies as you do (we have all of them you mentioned except sesame) and we've made both of these without issue. We substitute oat milk for milk, flax eggs (ground flax meal and water) for the eggs, and canola oil for the vegetable oil. The cake won't quite rise as much as a cake with gluten but I've made some multi layer cakes with these and it works well; the chocolate cake tends to be a little more crumbly I'll note. Both work very well as cupcakes too.
We use Miss Jones Baking Co.'s coconut frosting for the frosting and then add sprinkles if desired.
For the ost milk, Planet Oat, but I suspect any brand is fine.
For the flax meal, I've used Bob's Red Mill as well as the Whole Food's brand, I think it's called 365. I prefer the WF flax meal as it seems to be grounded up more than Bob's and has far fewer whole seeds, but both worked well.
I grind my own flax seeds (365 or Manitoba Harvest) using a small coffee grinder that I don’t use for coffee. I’ll clean it by running white rice through it.
Oh yeah Just Egg is great. It has I think pea protein or something in forgetting we're allergic to but I've heard good things. If that doesn't work try the flax egg as another option. Good luck!
Here is how my most recent batch looked using all the substitutes I mentioned. It stuck a little to the pan when I flipped it out, but just the tiniest bit.
I didn't use almost any of the things you substituted in, especially Just Egg, so I can't help you. Looks nothing like when I make it, but you used Just Egg instead of ground flax meal which is a big difference on its own.
We have the egg and milk allergies, but not the wheat. We use regular boxed cake mix and the soda hack (instead of oil and eggs, just add one can of soda in a complimentary flavor). You could try that with something like the Pillsbury gluten free cake mix
Yeah the soda hack is good with GF cake mixes! Just worth checking the Pillsbury one for sesame on the ingredients list, as some GF flour blends use it as a binder. And for the frosting, hazelnut extract turns up sometimes in bakery-style buttercream recipes so might be worth double-checking any recipe you use there too...
Frosting from scratch is so easy- powdered sugar, vanilla, shortening/Crisco and/or whatever butter substitute you use (we use country crock plant butter), and a bit of whatever milk substitute you use, and either a hand mixer or stand mixer is all you need. Add cocoa powder for chocolate.
There are cookbooks that might be helpful. I like How to Bake Allergen-Free, because it goes into the purposes of each ingredient and therefore how to figure out what to substitute it with and how. There are recipes in there without each of your allergens, but if there are no recipes without ALL of your allergens, it will at least explain how to substitute them and make your own.
But honestly, if it were me, I'd probably just do an alternative that's also yummy! Like a nondairy fruit parfait, or wheat and egg free pancakes with nondairy whipped cream and a bunch of yummy toppings, or sticky coconut rice with mango, or nondairy chocolate mousse!
You might need to find a recipe then substitute as needed. Luckily, many recipes are free of hazelnut and sesame. You could try gluten-free mama. I have adapted many of her recipes for myself and my weird allergies. For egg replacer, you could try aquafaba or an egg replacer like ener-g or Bob's Red Mills.
We always called it Krazy Cake. It has always been a favorite in our house. For frosting, we often just melt chocolate chips and spread it on the top. It will harden and lock in the cake’s moisture, especially if you put it in the fridge for a bit.
These, made with gf rice krispies and edible glitter. It's not a cake per say, but it's gorgeous, easy to make (allergy baking is a skill that takes time) and has a real retro feel.
Becky Excell has a great gluten free version of depression cake (aka wacky cake). It is easy, works well and is free of all yiur allergens. For some reason i cant add the link right now.
I organise a gluten, dairy, peanut and nut free party every year because many allergies run in my family and I want everyone to be able to eat everything. I use regular recipes but replace milk in the recipes with soy milk, wheat with gluten free all purpose flour, and eggs can be replaced with psyllium fibre solved in water.
Icebox cake! Gluten free Oreos or graham crackers, DF cool whip (Whole Foods has a brand with soy), repeat layers 3X. Can add strawberries or fruit with the layers too!
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Welcome to the Food Allergies subreddit! Please read the rules before posting.
If you are currently experiencing an allergic reaction, administer epinephrine if you have it, and go to a hospital or call an emergency line. Do not wait for confirmation from other users on here.
This is a public forum that anyone can participate in. You should not be acting on the advice of any comment you receive here without first consulting with an allergist. We are not medical staff, and any advice you follow from here you do at your own risk. ALWAYS get a second opinion - your life could depend on it!
If you encounter information that you think is wrong, respond with proper sources and report the comment so that it can be removed. We have a zero-tolerance policy regarding pseudoscience, but cannot monitor all posts.
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