Amanda Orlando has learned firsthand about the social and emotional impact of anaphylactic reactions, which is why she started blogging about it at EverydayAllergenFree.com. Her brand new cookbook Everyone's Welcome: The Art of Living and Eating Allergen Free is for people with anaphylactic allergies to any of the “big eight”: peanuts, tree nuts, dairy, eggs, soy, wheat, fish, shellfish. Most of the recipes are free from all eight allergens, with the rest offering alternatives to suit your particular allergy—and you’ll know whether the recipe is coconut-free, gluten-free, vegetarian and vegan. 

We're excited to be featuring the recipe for her gorgeous blueberry cake—with frosting! With a special added bonus recipe for applesauce, which is an ingredient in the cake. Enjoy! Everyone is welcome... 

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Blueberry Vanilla Layer Cake

Vegetarian and vegan if coconut oil is used instead of lard

Cake:

⅔ cup unsweetened applesauce (see below for recipe!)

¼ cup canola oil

1 cup powdered sugar

¼ cup lemon juice

¼ cup coconut milk

Pinch of salt

2 cups flour

2 tsp baking powder

1½ tsp baking soda

Frosting:

½ cup lard or coconut oil

¼ cup lemon juice

1 tsp pure vanilla extract

5–6 cups powdered sugar

¼ cup coconut milk

Decoration: 

fresh blueberries

lemon zest

Preheat the oven to 375°F and line two 6-inch round cake pans with parchment paper.

In a large mixing bowl, whisk together the applesauce, oil, 1 cup powdered sugar, lemon juice, coconut milk, and salt. Add the flour, baking powder, and baking soda and beat well, making sure to scrape the sides of the bowl down. 

Pour the cake batter evenly into the two pans and bake for 20 minutes or until a toothpick inserted in the centre comes out clean. Let the cooked cakes cool on a rack. They should be completely cooled before you begin frosting. I even leave them in the fridge overnight.

For the frosting, add the lard or coconut oil, lemon juice, and vanilla to a large mixing bowl. Beat well. Add 5–6 cups powdered sugar, ½ cup at a time, alternating with the coconut milk, 1 tbsp at a time. Continue beating until it is frothy and light.

To assemble, shave the round tops off the cakes using a long knife. Try to make this as even as possible or you’ll end up with a crooked cake. Add a layer of frosting on top of the first layer, then stick a few toothpicks in the centre and place the top layer on. The toothpicks will keep the top layer from sliding off or shifting. Cover the top of the cake in a thin layer of frosting called the “crumb layer” and let it set in the fridge. When it has firmed up, frost the top of the cake with a liberal amount of frosting. Pile some fresh blueberries on the centre and grate lemon zest on top for colour.

FREE FROM: peanuts, tree nuts, dairy, eggs, soy, fish, shellfish

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Applesauce

Vegetarian and vegan

3–4 large apples (Amanda prefers Crispin, Spy, McIntosh, or Spartan)
1 tbsp water
¼ tsp cinnamon
¼ tsp ground ginger
Pinch of ground clove

Peel, core, and roughly chop the apples. Add them to a medium-sized saucepan along with the water and spices. Simmer on low with the lid on for 
30 minutes, stirring every 10 minutes. These varieties of apples will break apart on their own, forming a nice smooth sauce. Serve warm or keep covered in the fridge for up to 3 days.

Makes 1–1½ cups

Tip
Applesauce can be used in baking, as a topping for pancakes (page 84), as a side dish with roasted meats, or on its own as a tasty breakfast or snack food.

FREE FROM: peanuts, tree nuts, dairy, eggs, wheat, soy, fish, shellfish, and coconut