Allergy Free White Cake

I am trying to make a cake for my good friend's daughter.  She has many food allergies, including wheat, eggs, and dairy.  I tried one recipe a couple weeks back and wasn't pleased with the texture of the end product, it had great flavor, but it was very dense.  I just had to find a better recipe.

I have been reading about whacky cake recipes online and how they were popular during the depression when people didn't have extra cash for things like milk and eggs.  I actually remember these cakes from my days in grade school.  The whacky cake recipes produced cakes that were great tasting and very moist.  Now, if I could just  fine one catering to a gluten free diet, I would be set.  After several nights looking, I finally found one, Kathy P's Wacky Cake recipe.

Tonight I tried out Kathy P's Wacky Cake recipe and was very pleased with the results!  The cake was very moist and wasn't dense.  The cake was still heavier than a traditional cake, but that's to be expected when cooking gluten free.  I also managed to get a tiny taste when I trimmed down the crown of the cake for stacking it.  The taste was also yummy, score!

I also bought some Cherrybrook Kitchen Vanilla Frosting (completely allergy free).  I guess I can't have it all... the  frosting was extremely thick and almost like glue.  At one point, I thought it was going to rip the top off the cake when I pulled my knife across it.  On a plus side, it had good flavor, but working with the frosting was a nightmare compared to normal frostings.  I think I am going to need to try and make a frosting from scratch so I can get the right consistency.

The important part is that I finally found the cake recipe I am going to use.  Thanks Kathy Przywara, your recipe is going to make a little girl very happy for her 3rd birthday!