I got this recipe from Family Food for Feast and Feria. You can make either two 8-inch cakes or cupcakes. I made cupcakes, but for cakes, just grease and flour the pans and increase the baking time to 25-35 minutes.
4 tbsp Egg Replacer
7 tbsp warm water
2/3 cup tapioca starch
2/3 cup cornstarch
2/3 cup white rice flour
1 tsp guar gum
1 tsp salt
1 1/2 cups sugar
1/2 cup shortening
2 tsp vanilla
1 cup rice milk
2 tsp baking powder
Preheat the oven to 350 degrees. Line with baking cups, or grease, two 12 cup pans.
With the whisk attachment of an electric mixer , whip the Egg Replacer and warm water at high speed until fluffy and slightly stiff. Set aside.
Into a large bowl, sift the tapioca starch, corn starch, rice flour, guar gum, and salt. Set aside.
Using the paddle attachment, cream sugar and shortening at the medium speed of an electric mixer. Add the vanilla, rice milk, and dry ingredients, save the baking powder. Add baking powder and mix until fully incorporated, but do not overmix. Fold in the Egg Replacer with a rubber spatula.
With a ladle, fill each of the baking cups about three-fourths of the way up. Bake for 25 minutes. Leave to cool for ten minutes in their pans before transferring to a rack to cool completely.
I think I might’ve overmixed this a bit. It is very sweet, and so it’s quite fine all by itself, though if you are going to frost it, I definitely wouldn’t recommend using those over-sweet store-bought icings. Aheh, but come to think of it, you wouldn’t do that anyway, would you, because then they wouldn’t be allergy-free anymore, and that was the whole reason you were looking for an allergy-free cake recipe? :D Oh, I made one sheet with the 12-cup and another sheet with the 24-cup. Mum preferred the texture of the bigger ones, but I liked the smaller ones. You’ll just have to see which one suits you better.