Today was a pretty exciting day for us – we celebrated our precious girl’s 1st birthday!! It is scary how quickly the time has passed since she was born! We delight in her and give thanks for her daily and so it was lovely to have a little party with some friends.
Parties are always tough with food allergies, but I so wanted to have a party for her that felt like a ‘normal party’ and one where she could eat anything and everything on the table. It was so nice to not have to worry about who was touching her with what on their hands or what she was sticking in her mouth after picking it up off the picnic rug.
We had jelly, honey joys (just replace the butter with nuttelex), home-made popcorn, biscuits (Outback animals and choc teddies made by Orgran) and a huge fruit platter (possibly the best part of a summer birthday?!). And of course we had cake!
I adapted the cake from here: http://quirkycooking.blogspot.com.au/2010/03/gf-chocolate-banana-cake.html
Quirky Cooking is an amazing blog, full of fab ideas for healthy eating and it caters for lots of allergies and intolerances too.
- 1/2 tsp salt
- 2 tsp GF baking powder
- 2 tsp bi-carb soda
- 30g cocoa
- 120g brown sugar
140g rice bran oil
240g rice milk
1 tsp apple cider vinegar
350-400g very ripe mashed banana
In a large bowl, combine the flour, salt, baking powder and bi carb soda, cocoa and sugar. Mix gently with a whisk to make sure it is well combined.
In a smaller bowl, add the bananas, milk, oil and vinegar. Use a fork or a whisk to mix until smooth and well combined.
Add the wet mix to the dry and then mix in a mix master (or use electric beaters) for a minute or two.
Pour into a large greased spring-form pan and bake in a pre-heated oven at 180C for about 45 minutes or until a skewer inserted into the middle comes out clean. Allow to cool for at least 10 minutes before removing from pan and further cooling on a wire rack.
Decorate as you desire – Our request was for a butterfly.
We used some ready-made white icing, just from the supermarket to crumb coat the cake. Just check the ingredients carefully because there are a few on the market and not all of them have glucose syrup from corn. Then I made the icing from about 2tbsp room temperature nuttelex, 2 tbsp rice milk, a splash of vanilla essence and then whisked in the pure icing sugar until I got the desired consistency, then added some food colouring. I used strawberry flavoured and plain tic-tacs, as well a musk lifesavers, mini mallows (no egg whites in these ones) and 100’s and 1000’s to decorate. All Ellie safe.
This cake is lovely and moist and tastes like real chocolate cake. It freezes and thaws well too. Hope you enjoy it as much as our little fairy did 😀