Comments on: Happy Birthday to Me: Dairy, Egg and Nut Free Red Velvet Cake

By: Kelley

Kelley — Thu, 18 Nov 2010 00:29:22 +0000

Oh thank you!! I’ve never made or eaten a red velvet cake so I wasn’t sure how it would hold together. He will be so excited. Thanks again for the awesome recipes!

By: kellyrudnicki

kellyrudnicki — Wed, 17 Nov 2010 02:19:47 +0000

yes! what a fabulous idea! usually a 13 x 9 sheet cake can double as 24 cupcakes or an 8 in cake, or shorter layers of 9 inches.

By: Kelley

Kelley — Tue, 16 Nov 2010 21:00:09 +0000

My son is wanting an iron man cake and I thought the red cake would be perfect. Will this cake work as a two layer cake??

By: kellyrudnicki

kellyrudnicki — Mon, 04 Oct 2010 02:19:04 +0000

Thanks so much Jenni! DEFINITELY use the firm tofu…no worries. It will work out just fine, just puree a little longer. You are going to LOVE this cake!!!

By: Jenni

Jenni — Sat, 02 Oct 2010 20:25:27 +0000

I love your recipes Kelly and have been having so much fun baking your goodies ever since I found your blog and bought your book! Unfortunately, I live in a small town and can’t find silken tofu anywhere. All we have is firm tofu. Can I do anything to the firm tofu to make it usable in your recipes? I’m not too familiar with tofu. There are still so many more recipes I want to try, but quite a few include silken tofu. I’m looking forward to hearing from you so I can try the red velvet cake next!! Finger’s crossed the firm tofu works!!

By: kellyrudnicki

kellyrudnicki — Mon, 06 Sep 2010 21:32:10 +0000

3/4 c….Good Luck!!

By: Erna

Erna — Mon, 06 Sep 2010 18:05:05 +0000

I was looking at your red velvet cake recipe today. I was hoping to make it, but we do not get the sticks of fleischman’s margarine up here in Canada, only the tubs. How much is 1 1/2 sticks? Anxiously waiting for your response. Can’t wait to try them in the cupcake form. Thanks for sharing all your recipes.

By: Denise

Denise — Sat, 06 Feb 2010 00:09:14 +0000

This cake has been on my “to-bake” list since I saw it posted in Dec. I grew up on my cousin’s Red Velvet cake but it’s now off limits with my dairy/egg allergies. I planned to make this as a Valentine’s day dessert but couldn’t wait any longer. I baked 24 cupcackes this afternoon – so delicious! I can’t believe I can enjoy Red Velvet cake again. My allergy-free husband loved them, too. He took a dozen with him to class this evening to share. Thanks for another great recipe!

By: kellyrudnicki

kellyrudnicki — Fri, 05 Feb 2010 03:58:52 +0000

MarieC..I love to use Nasoya Silken Tofu. It is usually found in the refrigerated section of the produce department. It most definitely is at Whole Foods. In some of my cake recipes, silken tofu works as an excellent egg replacer and gives the proper density to the final result. Good Luck!!

By: MarieC

MarieC — Thu, 04 Feb 2010 23:37:50 +0000

This cake sounds awesome. I am not sure what silken tofu is. Can you tell me where to get silken tofu? What brand do you normal use? Can’t wait to try this recipe!

By: Noha Elkar

Noha Elkar — Tue, 02 Feb 2010 13:29:34 +0000

Kelly, I’d like to make this cake in a round pan. I am trying to make a round birthday cake. I am not sure what size to use. Typically I use the spring form pans but which one would you recommend and how long should I leave it in the oven?

By: kellyrudnicki

kellyrudnicki — Thu, 14 Jan 2010 20:23:24 +0000

Thanks for your comment Janie. Many people on here have shared some fabulous gluten free all purpose mixes…that are interchangeable with the wheat in my recipes. Anyone else want to share their wheat free experiences?

By: Janie

Janie — Wed, 13 Jan 2010 19:23:11 +0000

Hi, this recipe sounds great. Only problem is my son also has a wheat allergy. So I was wondering if you may know what the equivelient of rice, sorghum, or soy flour would be to the unbleached all purpose flour you used. Thank you, Janie

By: Red Velvet Cake | Nibblers

Red Velvet Cake | Nibblers — Fri, 11 Dec 2009 14:17:14 +0000

[...] From The Food Allergy Mama [...]

By: Beth

Beth — Thu, 10 Dec 2009 17:47:11 +0000

We can’t have the dairy-free cream cheese due to soy allergies, so we can’t make our own frosting. We use the Pillsbury brand cream cheese frosting instead. It is dairy-free, believe it or not! The Pillsbury frosting does contain soy lecithin, but we’re able to tolerate that. I’m not sure about their manufacturing practices; they do make one frosting with pecans in it, so you’d probably have to call to double check.

By: Tricia B.

Tricia B. — Thu, 10 Dec 2009 13:47:34 +0000

Happy Belated Birthday Kelly! Sounds like it was a delicious one! The world is a better place with you in it! Especially the world of food allergy moms! May your 35th year be all that you wish! Cheers!

By: Katie

Katie — Thu, 10 Dec 2009 12:30:33 +0000

Happy birthday, Kelly!

Totally of topic, but I’m enjoying baking my way through your book. I love all the cranberry recipes! Cranberries are one of those fruits that I feel like I should do something with, but never know what to do. Now I know!

By: kellyrudnicki

kellyrudnicki — Wed, 09 Dec 2009 02:33:23 +0000

Thanks so much Carla!! It feels good to be on the other side of 30!!

By: Carla

Carla — Wed, 09 Dec 2009 02:21:01 +0000

Hope you had a wonderful birthday Kelly – welcome to the other side of 30!

By: kellyrudnicki

kellyrudnicki — Tue, 08 Dec 2009 21:10:08 +0000

So glad you loved it!!!