We have all the same allergies with the exception of soy, so here are our two favorite go to's:
cherrybrook kitchen cake/cookie mixes
and this recipe which everyone loves and is easy and economical:
mix together:
1 1/2 cups all purpose flour
1 cup sugar
1/4 unsweetened baking cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
in another bowl, mix:
1/3 cup veggie or canola oil
1 teaspoon white vinegar
1/2 teaspoon vanilla
1 cup cold water
then, vigorously mix liquid ingredients into dry. Mix until batter is smooth with some small bubbles. Pour into cupcake papers or a greased and floured 9" round or 8" square pan. Bake in a preheated 350 degree oven for approximately 30 minutes or until an inserted toothpick comes out clean. Cool 10 to 15 minutes before riming from pan.
Given your soy allergy, you may want to experiment with canola oil for greasing the pan as crisco is soy based. As for frosting, that's a tough one because of the soy ingredients in frosting recipes. You could try a glaze of powdered sugar, rice milk and vanilla with sprinkles.
Email me with any questions you have: ____@____.com
we are food allergy pros!