Coley’s Fructose-Free Birthday Cake and Cupcakes

  • Serves: Makes 2, 8 x 2 or 9 x 2-inch layers or one 9- by 13-inch cake
  • Baking Temp (degrees F): 350
  • Views: 9970
  • Comments: 21

Kristen (KJ) wrote me out of desperation: "I need some help baking for my son (Coley) who is 3yo & fructose intolerant. The food allergy is called Hereditary Fructose Intolerance or HFI , and he cannot consume foods that contain fructose, such as sugar and its substitutes, fruit, vegetables, nuts, whole grains, chocolate, and so on." KJ continued: "What we have been using is Dextrose (glucose powder) (in cake recipes), but something is going terribly wrong. Firstly it tends to burn very easily. I've been able to navigate that problem by making smaller items (cupcakes versus large cakes) and by reducing the temperature a bit. But there is another problem that I can't work out...it refuses to stay risen, and often sinks after it's removed from the oven. I need a simple cake recipe that I can 'work' with."

I developed this recipe with glucose syrup, instead, and named it after her son, Coley -- and could not have done it without KJ's help and enthusiasm, who tested my recipe. When KJ told me that this recipe invention baked, I was thrilled when she wrote: "I will post this recipe for all the other moms just wanting to give their kids a B-day cake like every other kid!"

This is the thrilling and most satisfying part of my work - for me to be able to bring joy to someone's life through creating a special baking recipe! To me, everyone deserves to eat a delicious cake, especially a special birthday one! These kind of cake creations are difficult to do because they defy the laws of traditional cake baking.

Frost with the Fructose-Free Cream Cheese Frosting. Also see the Fructose Free Vanilla Biscotti Recipe.
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