Spice Cake

This recipe was given by Jacqueline! Free from: the top 8 allergens and several others (with the exception of wheat, however, you can use gluten-free flour)

Note from Jacqueline: I hope everyone is staying safe, healthy, productive, and finding ways to fill the extra time during this quarantine! I have been doing a lot of cooking and baking, one of my favorite things to do in my free time. Cooking can be tough with allergies, from finding substitutes for allergens, making tasty food, to getting a balanced meal. I have allergies to eggs, dairy, and all nuts, some of the most common ingredients in baked goods. I believe that is what has led me to love baking because it is an interesting challenge that I face.

I have a big sweet tooth, and I am very excited to share one of my most favorite recipes, Spice Cake. You might have seen this recipe featured on FARE’s Instagram at the beginning of quarantine, but I wanted you to get the full recipe with all of my tips and tricks. Spice Cake is a flavorful and fluffy delight! I got this recipe from my Kindergarten teacher, who actually had a nut allergy herself. We would make cakes as a class whenever there was a birthday. I am very grateful that she was so careful with my allergies and made sure that I was able to eat the cake.

The recipe below also contains images and some of my tips and other notes. Whether you have allergies or not, I promise it is a delicious treat! I hope you can enjoy making this cake to pass the time during quarantine (or really anytime you are bored or hungry). This will definitely fulfill your cravings!

Tools:

- Two Bowls (one large, one medium)

- A Whisk for mixing (or spoon or fork)

- A Spatula

- Baking Pan (rectangle or round, or a Cupcake Pan (with cupcake liners)

- Measuring Cups

- Measuring Spoons

- Sift (optional for decoration)

Preparation:

- Grease a 9’ x 12’ baking pan or round cake pan

OR

Fill a cupcake pan with cupcake liners

- Preheat oven to 350 degrees F

Ingredients:

- Dry Ingredients:

-3 cups (all-purpose) Flour (can be gluten-free)

-2 cups (Golden) Brown Sugar

-2 tsp. Baking Soda

-2 tsp. Baking Powder

-1 tsp. Salt (I used Kosher)

-2 tsp. Ground Cinnamon

-1.5 tsp. Ground Allspice

-1 tsp. Ground Ginger

-1 tsp. Ground Cloves

-You will also need powdered sugar for dusting (optional)

- Wet Ingredients:

-½ cup Oil (I used Corn oil, but any oil should work. Do not use olive oil!)

-2 tbsp. Vinegar (I only had Apple Cider Vinegar on hand, but White Vinegar works too.)

-2 tsp. Vanilla Extract

-2 cups Water

Directions/Steps:

1.) Mix all dry ingredients together in a bowl (I used a whisk).

2.) Mix all wet ingredients together in a separate bowl. (I used a whisk.)

3.) Mix wet ingredients into the dry ingredients until well incorporated. DO NOT OVERMIX!

4.) Pour or spoon batter into a baking pan or cupcake tin. (Don’t worry if your batter seems very watery, that is normal.)

5.) Bake at 350 F for 30-35 minutes or until a toothpick comes out clean.

6.) Let cool and dust with powdered sugar right before serving (I highly recommend adding powdered sugar on top. Not only does it look pretty, but it enhances the flavor. Only add the sugar right before serving, otherwise, it can dissolve into the cake.) You can even create designs on the cake by placing a paper cut out on top of the cake and put powdered sugar around it. (Look at heart design below.)

7.) Enjoy!

Jacqueline's Bio:

Hi, my name is Jacqueline See-Tho. I am 14 years old and a rising sophomore in Palo Alto, California. I am Filipino, Malaysian-Chinese, and German. I have lived with food allergies to eggs, milk, and all nuts my entire life. Growing up in an area that is booming with research regarding allergies has made me very lucky. About three years ago, I was fortunate enough to become part of a clinical trial, a multi-food OIT program that used Xolair. I did this with my older brother who also has severe food allergies. As I continue to undergo treatment, my food world has opened up and I now feel more comfortable with the food that I encounter. I love to cook, bake, and test new recipes. Learning how to make good food with allergies is essential, and I know some tips and tricks that I’m excited to share with everyone. Some of my other passions include traveling, dance (I do ballet and contemporary), singing (I’m in my school choir), and acting. In my free time, I like to listen to music, play with my dog (he’s a Goldendoodle), read, and write. This is my first year being on FARE’s Teen Advisory Group, and I’m really excited to be working alongside so many supportive, dedicated, and hardworking individuals. I hope to provide some helpful resources as you experience life with allergies! I’m looking forward to being a part of this special community!