This is the original magic cake recipe from Hullabaloo Food. After 2 years of trying to make a birthday cake for my daughter that contained none of the ingredients she was extremely allergic to I finally created something that she and her friends found tasty. This cake contains no wheat, egg, dairy, soy, and is low in amines and salicylates -making if FAILSAFE as well.
We called it the magic cake because we managed to make it without using any of the ingredients normally found in a cake – we magic-ed it up out of nothing!! It wasn’t long before we also created wonderfully tasty Magic Cookies.
Magic Cake Recipe
INGREDIENTS
- 50g Fine Rice Flour (~1/3c)
- 40g Tapioca Starch (~1/4c)
- 37g Potato Starch (~1/4c)
- 32g Amaranth Flour (~3tbl)
- 105g Sugar (~1/2c)
- 5g Psyllium Husks (~1tsp)
- 5g Citric Acid (~1tsp)
- 5g Cream of Tartar (~1tsp)
- 2.5g Bicarbonate of Soda (~1/2tsp)
- 2g Guar Gum (~1/2tsp)
- 1/3c Vegetable Oil
- 1/2c Cold Water
METHOD
Preheat oven to 170ºc. If your cake fails to rise use an oven thermometer to check your temperature gauge, the temperature must be over 160ºc. Do not open the oven before the cake is cooked or it will deflate.
All the dry ingredients must be thoroughly mixed. Either sift several times, shake vigorously in a sealed container or use a food processor to blend. Now place dry ingredients in a large mixing bowl. Measure out 1/3 cup vegetable oil and 1/2 cup cold water. Pour into dry ingredients and quickly stir until a smooth paste.
Pour the mix into a small silicon or aluminium loaf tin (10 x 20cm). Avoid heavy bread tins as they absorb too much of the heat. Bake for 40-45 mins. Do not open the oven before the cake is cooked as it will deflate.
Remove from oven and leave to cool for at least 20 minutes before cutting. (Yes, you must!)
Nutrition Information: per 100g
- Energy 1659 kj
- Protein 2.4 g
- Fat, total 19.4 g
- -saturated 1.6 g
- Carbohydrates 53.4 g
- -sugars 25.8 g
- Sodium 200 mg
- Dietary Fibre 2.2 g
Magic Cookie Recipe
Once we had a ‘allergy-aware’ cake that was suitable for children with multiple allergies the next step was to create a biscuit or cookie along the same lines. Magic cookies are soft and light. They were perfect for the children’s lunch boxes.
INGREDIENTS
- 70g Fine Rice Flour (~1/2c)
- 64g Tapioca Starch (~1/2c)
- 14g Besan (~1 tbl)
- 105g Sugar (~1/2c)
- 2.5g Citric Acid (~1/2 tsp)
- 2.5g Bicarbonate of Soda (~1/2tsp)
- 2g Guar Gum (~1/2tsp)
- 1/4c Dairy-free Margarine
- 60ml Cold Water
METHOD
Place all dry ingredients in a large bowl and mix thoroughly. Add 1/4 cup of softened margarine. You can use butter if you can tolerate dairy.
Rub together with fingertips or a fork until crumbly. Slowly add up to 3 tablespoons (60 ml) of cold water to form a soft dough. You can knead and play with the dough without harm.
Divide the dough into approximately 24 small, equal balls. Place on baking tray and refrigerate for 20 minutes. [Yes you have to!] Pre-heat oven to 190ºc (Fan-forced 180ºc).
Bake in oven for 15 minutes or until golden brown. Let them cool on a rack before twisting off.
Nutrition Information: per 100g
- Energy 2223 kj
- Protein 3.0 g
- Fat, total 21.5 g
- -saturated 1.5 g
- Carbohydrates 82.3 g
- -sugars 36.9 g
- Sodium 269 mg
- Dietary Fibre 0.8 g
This gluten-free, dairy-free, egg-free, soy-free recipe was originally developed by Hullabaloo Food to help parents provide treats and celebration food for their children with multiple food allergies. Devising recipes without the usual baking ingredients is difficult so please use and share this recipe.
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