Tag Archives: Apple cake

A cake for every occasion

We might have had Christmas, Easter and at least 2 birthdays since M first had his NG-tube, but they’ve all been celebrated without a morsel of cake passing his lips for 7 months.  He enjoyed Foxes Glacier mints for Christmas lunch, a “fake” cake for his birthday and a passable rice-flour biscuit for Easter; but we were all fully aware that none of them could possibly replace the role of cake in so many celebrations.  PV-2The harsh reality of so few ingredients has meant that even at my most inventive, a successful cake replacement has just not been achievable, but with the re-introduction of apple in the last couple of weeks, M’s dream of cake could, and has, finally been fulfilled.

It is all thanks to one of the lovely Mums that I have become friends with through FABED and whose son, under the care of the same consultant as us and who M met during his hospital stay last December, is a few weeks ahead of M with his food reintroductions after time on the elemental diet.  R and I have spent time chatting, texting and e-mailing about the boys and where we each are along our respective journeys, sharing stories and giving tips whenever possible.  Having gained the advantage of those few extra days, R has had some useful tips when it’s come to preparing food for M, the best one being this M-friendly cake recipe that I was able to try out at long last.20150626_144401

Apple purée is a popular egg-alternative, though not one I have previously used in my M-friendly baking as I have preferred to bake with ground flaxseed meal or mashed banana. With banana being a definite no for the time-being and flaxseed being low in our priorities of new foods to trial, it was finally time to put apple purée to the test. The first job was to prepare some apple purée before having to deal with the tough task of stopping M devouring it all at each and every opportunity that arose until I had a chance to actually try out the cakes. Despite his best efforts and enjoying lashings of purée with his rice pudding, there was just about enough leftover for these delicious apple and rice flour cakes.  The recipe is simple, easy to follow and perfect for anyone with such limited safe foods and, what’s more, I’m certain that it would be easy to replace any of the ingredients with an alternative that suits your particular dietary needs. The cakes are deliciously moist and have been a huge hit with M, who is asking for them morning, noon and night and are definitely a great addition to his school lunch-box.


Due to a slight miscalculation with my weekly local food delivery and the school holiday arrangements, we ended up with a massive glut of apples in the fridge.  It seemed unlikely that we’d ever reach the end of the bags before the end of the summer holidays and so it presented the perfect opportunity to seek out and try my hand at yet another baking experiment.

Courtesy of telegraph.co.uk

Courtesy of telegraph.co.uk

I looked for some apple cake recipes and found that most of them were of the spiced variety.  Much as this appealed to my taste, I knew that G would baulk at even the hint of a spice in the cake and I was keen to make something she would enjoy too.  When I first suggested apple cake, I had had to break it down into its component parts of apples and cake, to convince G that it might be something she’d like, so my final recipe had to be simple.  I found one for Dorset Apple Cake, a simple recipe containing nothing more adventurous than some ground almonds, which I thought both G and M would enjoy.  The only downside was that it had not already been adapted for any type of special diet.  However, the confidence I had found from baking my chocolate cake meant that I had every belief that I could take my new found knowledge and apply it to this recipe and make a success of it.

I found how to turn my plain rice flour into self-raising flour, how to use flaxseed meal and water instead of eggs and the quantity of xanthum gum to add to help make the cake rise.  I painstakingly calculated the new quantities needed of each individual ingredient, carefully weighed and measured them out and started on the baking process.  My final adjusted recipe can be found here.


This was the first time I’d used flaxseed meal in my baking and I was a little nervous of how it would work.  I had never even heard of it before reading this blog-post by fellow EGID Mum, mumannie123.  She had recommended the Bob’s Red Mill brand and I was delighted to find them at the Allergy show when we attended it in June.  I spoke at length to the lady who served me and gained a little more understanding about using it as an alternative to eggs.  I duly followed the instructions on the pack and kept my fingers crossed that it would work.

I ended up with slightly more cake mix than I had anticipated, so split it between 2 tins as it was just too much for 1.  Given my past experience with cakes that don’t rise, I assumed that I would use my trusty container of Betty Crocker’s Vanilla Buttercream icing, which is MEWS (milk, egg, wheat, soya) free, to sandwich the 2 cakes together to create a perfect teatime treat.


I needn’t have worried.  Much to my surprise and huge delight, my calculations had not been in vain and I ended up with 2 beautifully risen cakes that needed no assistance from me to give them height.  The cakes were moist, sweet and didn’t last long in the house, which is a sure sign of having got something right.  M and G even struggled to decide whether they preferred the Dorset Apple Cake or the Best Chocolate cake in the world, though I didn’t fall for M’s less than subtle hint that perhaps I should bake both at the same time so he could do a taste comparison!