The Mindful Merchant

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It’s all about cake August 29, 2009

September means back to school in our home.  Every year my children have classmates with serious food allergies. Approximately 1-2 % of Canadians live with the risk of an anaphylactic reaction. More than 50 % of Canadians know someone with a life-threatening allergy. We have loved ones in our family and close friends with life threatening allergies, perhaps you do too. Keeping themchoccake_box[1] safe is a big concern.

I worry especially when entertaining in our home. Serving safe and delicious food takes thought and effort. I can only imagine how much courage it takes a parent to send a child with life-threatening allergies out in the world without being able to keep a close watch.  These families are counting on us to be vigilant, send safe lunches to school, read and re-read labels, and educate our children and ourselves on this issue.

Whether its allergies, intolerances or dietary restrictions, I try to serve food that is inclusive. It must be awful to feel different or odd at meal times, especially if you are a child. My friend Pam served us a homemade chocolate cake that was nut free, egg free and I-will-have-a-second-slice-please, delicious. It is easy to make and more importantly, everyone thought it was just a yummy “normal” cake. No weird, dry, odd taste to signify it is missing some common ingredients. I like to send this to school with the kids for class celebrations.

Perhaps baking is not your shtick. I get that. Here is another very good option. Cheery Brook Kitchens make yummy cake mixes that manufacture in a nut free/egg free/dairy free/peanut free facility.  They even make icing!  We use this mix as our special occasion cake for big family gatherings. I have yet to find a Canadian made mix that is comparable.  I will keep searching because some days…it is all about cake.

   Pam’s Cake

1 1/2 Cups Flour

1 C Sugar

1/3 C Cocoa

1 tsp Baking Soda

1/2 tsp Salt

5 tbsp corn oil

1 tbsp vinegar

1 tsp vanilla

1 C cold water

Process dry ingredients first, mix in the remaining ingredients. Pour into a greased 8” square baking pan. Bake for 20-25 minutes in a  350 oven.




One Response to “It’s all about cake”

  1. Lesley Says:

    Thanks for raising awareness on allergies. My daughter & I both have nut allergies, plus other foods, so we appreciate your efforts
    in finding nut free products. I’ll keep Pam’s cake recipe handy.

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