My son Max loves my baked goods. He says in his cutest 2 year old voice, “Cakes, Max cakes?” Basically he is asking/hoping I have made a treat he can eat. He really does eat and enjoy them too. They work as good bribery as he doesn’t always care about eating food. The kids could live off juice and crackers. Max shares the same allergies (and more that AJ does). He cannot have any dairy or eggs which makes baking a little more challenging. I had attempted several safe recipes for AJ years ago, but she didn’t seem all that interested in eating much of what I had made after it was made so I stopped producing these safe recipes for a time. Once I made the Chemistry Cake and Max started saying/asking “cakes, Max cakes,” I knew I would have to start my experimentation again. The Blondie Cake came from the desire to have an alternative cake to the chemistry cake. I love the Blondie Mix with its brown sugary and oatmeal goodness that make it unique in taste and texture, but I didn’t have just a simple cake like the Chemistry Cake that I could whip up real quick for my allergy kids. I decided to use the same principle of the Chemistry Cake using the baking soda and vinegar method and luckily for me it worked! I can’t say it worked perfectly since it seemed to be the most moist cake I’ve ever made. I’ve never actually put the cake lid on since it doesn’t need like. The recipe may need a little flour to help with the consistency, but the taste and the fact it didn’t fall in the middle (at least not massively) was a successful cake to me! If I were to describe the taste of the cake it tastes like an oatmeal cookie that is mild and extremely satisfying. It may not be as satisfying to Angel as something chocolate, but I would be just fine with this cake instead of a chocolate cake. With the buttercream (or in this cake margarine cream) frosting it is quite the delicious dessert!
Blondie Cake (Milk and Egg Free)
- 4 C . Blondie Mix (you can find that recipe here)
- 3 tsp . baking soda
- 1 C . Water
- 1/3 C . Applesauce
- 1/2 C . Olive oil (or vegetable oil)
- 3 T white vinegar
- 1/2 C . Margarine
- 3-4 C . Powdered Sugar
- 2 tsp . vanilla
- Dash Salt
- Soy milk to consistency
- Mix all ingredients for 2-3 minutes on medium speed. Pour into greased and floured 9X13 pan. Bake at 350 degrees for 30-35 minutes or until toothpick comes out clean.
- Note: This recipe may need an additional 1/4 - 1/2 cup flour since it had some interesting sugar formations in the baked cake.
- frosting: Mix until whipped and creamy. Frost on cooled cake