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Customizing Your Cake

Using extracts to customize your cake flavor is an excellent way to have fun and improve the basic food allergy friendly cake, scone, or quick bread recipes. Just 1/2 t. of an extract will go along way to turn a boring chocolate cake recipe into a mint, orange, or raspberry cake. Adding orange extract to a pumpkin bread recipe makes an excellent bread even more interesting. Here are two vegan and food allergy friendly cake recipes that I found on the Internet and altered. I have them turned into tropical drink flavored cakes by adding orange extract.

Vegan Chocolate Coconut Orange Cake

 

2 c. All purpose flour

½ c. Cocoa powder

1 ¾ t. Baking powder

1 t. Baking Soda

1 c. Coconut milk

6 T Canola oil

1 ½ c. Maple syrup or generic syrup

1 t. Orange extract

1 t. Vanilla extract

½ t. Salt

 

The recipe can fit in two 8” or 9” pans for a layer cake, or one 9” x 13” pan. Preheat the oven to 350 degrees. Grease the pans. Into a large bowl, sift the flour and add the dry ingredients. Add the wet ingredients. Thoroughly mix the ingredients together until there are no lumps left. Pour the ingredients into the pans. Cook for 30 min. or until done. Frost the cake with your favorite frosting recipe, or serve it without frosting.

 

Vegan Chocolate Banana Orange Cake

 

2 c. All purpose flour

1 1/3 c. Sugar

2/3 c. Cocoa powder

1 ½ t. Baking soda

¼ c. Canola oil

1 ½ c. water

1 t. Vanilla extract

1 t. Orange extract

1 c. Mashed banana

 

The recipe can fit in two 8” or 9” pans for a layer cake, or one 9” x 13” pan. Preheat the oven to 350 degrees. Grease the pans. Into a large bowl, sift the flour and add in the dry ingredients. Mash the banana and add it to the bowl. Add the wet ingredients to the bowl. Thoroughly mix the ingredients together until there are no lumps left. Pour the ingredients into the pans. Cook for 30 min. or until done. Frost the cake with your favorite frosting recipe, or serve it without frosting.

 

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