Oral Allergy Syndrome Friendly Pumpkin Spice Cake
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Learn more →Ingredients
12 servings
For the cake
- 2 tbsp ground flaxseed
- 6 tbsp water
- 2 cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - 2 tsp baking powder
- 1 tsp baking soda
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp salt
- 1 can (15 oz) pumpkin puree
- ½ cup unsweetened applesauce
Ingredient noteCooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked applesauce in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid applesauce, tap it and change its rating to Red.
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- ½ cup neutral oil (such as canola or vegetable oil)
- 1 tsp vanilla extract
For the frosting
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- 2 cups powdered sugar, sifted
- 1 tsp vanilla extract
- 1 pinch salt
For serving
- ½ tsp ground cinnamon (optional)
Instructions
- 1
Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
- 2
In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes until the mixture thickens to a gel-like consistency.
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