The food allergy community has a big voice in shaping policies throughout the United States. Use our tools to take action and improve the lives of millions of children with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
Mix the wet ingredients in separate bowl. Place wet ingredients in dry ingredients and mix until completely mixed together.
Place in 9×13″ pan or 2 8″ inch round pans. Bake at 350 °F for at least 15 minutes. Check every 5 minutes after that until toothpick comes clean in several places.
This cake has a occasionally done a souffle trick. It collapses in the middle. I have not figured how to stop it or to fix it. I am not sure if you need to cook it longer or what. The problem is that you don’t know if it will fall until you start to cool it. You can try turning the oven off and letting cool in the oven to prevent it from falling
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.