Wheat Free/Dairy Free Dessert Request?

I'm planning a joint birthday party for my son (7), my brother and my mom. They all have birthdays within 6 days of each other in March. My sister and nephew are coming and her family is on an exclusion diet for allergies. They are on a wheat free/gluten free/dairy free diet. I am planning on having a couple of soups with cheese and such on the side for lunch but am baffled what to serve as a birthday cake substitute.


It doesn't have to be "cake" as my son is having a kids party with his school friends and will get his fill of cake then.

Any ideas for a festive dessert without wheat or dairy? Thanks!


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March 2, 20070 found this helpful

Double Chocolate Sponge Cake

This recipe is dairy free, wheat free, corn free, gluten free and egg free.


50 g (2 oz) dairy free margarine
75 g (1 oz) caster sugar
25 g (1 oz) soya flour or tapioca flour
50 g (2 oz) potato flour
50 g (2 oz) rice flour
15 g (1/2 oz) cocoa or carob powder
50 g (2 oz) chocolate or carob drops
1/2 tsp bicarbonate of soda
1 tbsp golden syrup
5 tbsps soya milk


Pre-heat the oven to 190°C / 375°F / Gas 5.
Prepare an 18 cm (7") sponge cake tin.
Mix the bicarbonate of soda, soya milk and golden syrup together in a litre jug. Leave it to one side for now.


Beat the margarine and sugar together in a large mixing bowl until creamy and paler in colour.
Pour the liquid mixture in the jug into the creamed margarine and sugar. Beat well together. It will curdle.
Add the flours and cocoa or carob powder beat well.
Add the cocoa or carob drops and stir in.
Put the mixture in the cake tin and even out.
Bake in the centre of the oven for about 25 minutes. To test if the cake is cooked gently touch the top of the cake with your finger if it is cooked it will spring back when you remove your finger.
Leave to cool for 10minutes and then place the cake onto a cooling rack to cool completely.
Cut the cake in half and sandwich it together using jam or butter icing (using a dairy free margarine).
Decorate the top by dusting it with icing sugar.

a yummy recipe that is egg-free, dairy-free, gluten-free, soy-free and chocolate-free! It's really a brownie recipe, You can substitute cocoa powder for the carob, You can double it for a 9 x 13 pan.


Carob Brownie Cake

1 C Br. Rice flour
1/8 tsp. xanthan gum
1 Tbs. Egg Replacer
1/2 C Carob Powder
1-1/2 tsp. Baking Powder
1/4 tsp. Salt

Sift all dry ingredients 2-3 times. Then add:

3/4 C Real Maple Syrup
1/3 C Oil (Melted coconut oil is great!)
1 tsp. Vanilla

Mix well and scrape into greased 9 x 9 pan. Bake at 375 for 18-20 minutes. For brownies, cool slightly, then cut into squares. For cake, cool and then frost.

Best of luck to you,
You may also want to check out the health food stores, sometimes they carry cake mixes, Or check in vegan food you may be surprised

Would Jello with fruit work? Or try some Rice Dream, availb. at even walmart it's like ice cream

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By Marna (Guest Post)
March 5, 20070 found this helpful

Merinque shells filled with raspberry preserves.

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March 5, 20070 found this helpful

You could make rice krispie treats and instead of cutting them in small squares you could make several patches in various size and shaped cake pans and stack them for a tiered cake. Use wheat free cocoa krispies for a chocolate look alike cake. Decorate with plastic figures, etc. for an age appropriate theme

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By Theresa (Guest Post)
March 6, 20070 found this helpful

How about a Jello cake?

Make your son's favorite flavor of Jello, and add his favorite fruit according to the Jello directions. Put in round cake pans and refrigerate until firm. To remove from pan, dip pan into warm water (up to rim). Use warm knife to loosen Jello from pan, and turn over into plate.


Frost with Non-Dairy whipped topping. Remove second jello mold from pan, and place on top of 1st. Frost with remaining topping. You will need to use judgement on how much Jello (generic of course) and canned fruit to use. Place cake into refrigerator until ready to serve.

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By susan (Guest Post)
March 6, 20070 found this helpful

Can they eat spelt flour? I use both white and whole spelt to make cakes, sweet breads, muffins, pizza, etc. No one can tell the difference. Whole spelt flour in banana bread gives a nutty texture.

We also eat soy delicious, which I like so much more than regular ice cream. There is a rice frozen dessert too. Check them out at a health food store. They're a little expensive, but we don't buy them too often.


Try cooking with soy milk instead of regular milk. You can't tell the difference in taste and it's so much easier than making two of everything.

It's really nice of you to be so considerate of their diets. Good luck.

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By Joyce mcKinley (Guest Post)
March 23, 20070 found this helpful

Also, what is caster sugar? What is golden syrup? Thanks. J

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By Joyce mcKinley (Guest Post)
March 23, 20070 found this helpful

I am going to try this recipe. I have a friend who has a very limited diet. Does anyone know of a great recipe book, or guidelines for creating dishes and baked goods without dairy, corn, soy, eggs, or wheat? Hm? J

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