birthday cake recipe without wheat or nuts?

[Eeek]

Hi - I'm posting for a friend who wants to make a first birthday cake for her son. The problem is that he seems to be allergic to wheat. The only alternative cake recipes we can find have nuts in and she's not too keen on that. Help! Do you have a good cake recipe that might work for her?

Alrighty Then! I have a book called the Gluten-Free Gourmet, Recipe for Classic Sponge Cake (in America) You will have to adjust the measures as they are American: 1/2 cup Rice Flour, 1/2 cup Tapioca Flour, 3/4 teaspoon baking powder, 1/4 teaspoon salt, 7 eggs, separated, 1 teaspoon grated lemon peel, 3/4 cup sugar, 1 teaspoon cream of tartar.

Sift together the flours, baking powder and salt and set aside. Separate the eggs, placing the yolks in a 1 1/2 quart bowl and the whites in a large mixing bowl. With mixer, whip the yolks on high speed for 3 to 5 minutes. Add lemon peel and continue to whip until thick and pale yellow. Your will have to clean the beaters and whip the egg whites for a minute. Add 1 tablespoon of sugar and the cream of tartar and continue whipping for 4 to 5 minutes until the whites are glossy and stiff. (These are not my words). Pour the yolks onto the whites and fold together. Sprinkle about 1/3 of the remaining sugar over the surface to incorporate. Add the balance of ingredients (flour etc) folding until incorporated. Pour the batter into an ungreased 9 inch tube pan. 300 degrees for 50 to 60 minutes until the cake springs back when touched. To cool, turn the pan upside down and let stand for 2 hours (like angel cakes) - the tube pan needs to have raised feet or you will have to turn it upside down onto a soda bottle. (if I knew you better eeek I could give you some other things to stand it upside down on that are in the rabbit thread). If this receipe seems repulsive to you and your friend, I can look for another in the book. This cake can be covered with a nice icing, fruit, etc.

Oh, wow! I knew someone would know! Sounds fine to me. I'llget my friend to order the book. Does it have a recipe for biscuits - I'd like to make him some number '1's for his party. Or am I pushing my luck?

to the rabbit covered in glossy, stiff whites!

Oh My GOD EEEEK!!! My new surname: Rabbitcoveredinglossystiffwhites!! Of course biscuits: Gingersnaps: 1 1/2 cups brown rice flour, 1 teaspoon powdered ginger, 1 teaspoon cinnamon, 1/4 teaspoon salt, 1/2 cut honey, 3 tablespoons molasses (tricle?). In a small mixing bowl, mix together the flour, spices, and salt. Add the honey and molasses and stir together. This will make a stiff dough (as opposed to a stiff rabbit). Work it until it forms a ball or some other familiar shape. Dampen your hands and pinch off small sections to roll into 3/4 inch balls.Press each ball flat (1/4 inch thick) do not wince, this does not hurt the balls. Do this with the bottom of a wet glass--or...(forget it). Dip the bottom of the glass in water and then a bit of sugar, then press the ball flat. It says you should come out with 2 dozen cookies about 1 1/2 inches in diameter. Bake in preheated 350 degree oven for 12 to 15 minutes, don't leave them in the oven more than 15 minutesthey only brown slightly but they really are done. Remove them from the cookie sheet as soon as you can.
The name of the book is: The Gluten-Free Gourmet - Living Well Without Wheat by Bette Hagman, the ISBN is:0-0850-1835-2 in paperback. If you think the kids won't go for ginger, they do have a sugar cookie recipe that looks good too, but that one needed to be rolled out and I didn't know how much energy you have to spend. Just let me know. I hope they turn out well for you!

Oh My GOD EEEEK!!! My new surname: Rabbitcoveredinglossystiffwhites!! Of course biscuits: Sugar Cookies: 1 1/2 cups sugar, 1 cup of butter (or what we call Crisco over here - vegetable fat), 4 egg yolks, 1 teaspoon dried orange peel or lemon peel, 1 1/2 cups potato starch flour, 2/3 cup corn starch (you might call this corn flour), 2/3 cup tapioca flour, 2 teaspoons baking powder, 1 teaspoon salt.

In a large mixing bowl, blend the sugar and shortening. Add egg yolks and flavoring. Mix flours, baking powder and salt together and add to the first mixture. Work the dough with your hands until you can form balls. (It will be crumbly at first) Roll out dough on wax paper to about 1/8 inch thick, cut into your Number Onesand transfer to greased cookie sheets. Bake in pre-heated oven at 375 degrees for 8 to 10 minutes. Makes about 6 dozen cookies.

Gingersnaps: 1 1/2 cups brown rice flour, 1 teaspoon powdered ginger, 1 teaspoon cinnamon, 1/4 teaspoon salt, 1/2 cut honey, 3 tablespoons molasses (tricle?). In a small mixing bowl, mix together the flour, spices, and salt. Add the honey and molasses and stir together. This will make a stiff dough (as opposed to a stiff rabbit). Work it until it forms a ball or some other familiar shape. Dampen your hands and pinch off small sections to roll into 3/4 inch balls.Press each ball flat (1/4 inch thick) do not wince, this does not hurt the balls. Do this with the bottom of a wet glass--or...(forget it). Dip the bottom of the glass in water and then a bit of sugar, then press the ball flat. It says you should come out with 2 dozen cookies about 1 1/2 inches in diameter. Bake in preheated 350 degree oven for 12 to 15 minutes, don't leave them in the oven more than 15 minutesthey only brown slightly but they really are done. Remove them from the cookie sheet as soon as you can.
The name of the book is: The Gluten-Free Gourmet - Living Well Without Wheat by Bette Hagman, the ISBN is:0-0850-1835-2 in paperback.

my ds is coeliac and so cant have wheat,i just use my ordinary recipes,ie victoria sponge or whatever,and replace the flour and baking powder with wheat/gluten free stuff,this has always worked out fine.flour etc is available in all supermarkets/health food shops.

Most carrot cake recipies don't use flour. In fact, since carrot cake is MY favorite cake, I made one for my ds's 2nd birthday. Iced it with cream cheese icing. yum yum

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