A Very (Very) Early Wedding Gift for Julianna

I have a nine year old niece who is allergic to many of the food things that I love. She can’t have eggs or dairy or nuts. I know a little about allergies because my oldest is allergic to peanuts, pecans and walnuts, and sometimes it just breaks my heart that he has never known the joy of the PB&J. But, I can’t imagine not knowing the joy of pound cake, or chocolate croissants. Julianna is a trooper though, and her mom is amazing when it comes to creating recipes that Julianna will enjoy. I think this can be especially difficult because Julianna has siblings that are allergy free.

Well, the other day Julianna asked if her mom would make her wedding cake for her. It dawned on my sister-in-law that Julianna asked this because she was worried that no one else would be able to make her a dairy free/egg free cake. Obviously there are many bakeries that will accommodate allergies, but I have been a little obsessed with finding a great cake for Julianna. Clearly there is a lot of time to find the perfect cake, but I figure there’s no point in wasting an opportunity to make a yummy treat. Also, anything I can do to pressure convince my sister-in-law and her family to come and visit (you know, like a cake tasting!) is win-win in my books!

So, without further ado, version 1 of Julianna’s Wedding Cake:

This is a chocolate cake with a non-butter buttercream frosting. It has a raspberry filling with raspberries on top. I’m going to make these cakes in miniature because my husband and I can’t eat them right now. They’re all being taste-tested by the kids!

Chocolate Cake, from allrecipes.com


  • 1 1/2 cups all-purpose flour
  • 1 cup white sugar
  • 1/4 cup cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon distilled white vinegar
  • 1 cup water


  1. Sift together flour, sugar, baking soda, cocoa and salt.
  2. Add oil, vanilla, vinegar and water.
  3. Mix until smooth.
  4. Bake in a 350 degree oven (20 minutes for cupcakes, 30 -35min for an 8″ round pan).



  • 1/2 c. shortening
  • 1/2 c. margarine, softened
  • 1 tsp. vanilla
  • 4 c. powdered sugar
  • 2 Tbsp. water


  1. Combine all ingredients and mix until smooth.
  2. This is a great consistency for piping.

p.s. I’m not going to lie, I did try the tiniest piece of the, you know for quality control, and I have to say …. delicious! This is a wonderful cake, and I would recommend it even if you don’t have allergies!

p.p.s. Don’t tell my doctor!

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  1. The cake looks beautiful too! What a lucky girl Julianna is to have an aunt like you!

  2. Your hubs is on a no-carb diet too? The cake looks lovely!

  3. This looks so yummy! And, it’s been awhile since I’ve made a frosting with shortening. I’ll have to try this soon.

  4. It is so yummy! And Pretty too!
    Joseph ate it – which boggles my mind. He won’t eat cake. Ever. We have decided he has a sixth sense about eggs and dairy – because he ate this one with no problem. And did I say it was YUMMY!?

  5. This looks incredible! Why did you move away from me! What a wonderful auntie you are!

  6. Seriously, I started crying while reading this, Sarah! Tears of joy that my sweet gal is loved so much by her awesome Aunt! You are THE sweetest and THE most thoughtful! I love, love, LOVE that you did this post and just love, love, LOVE YOU!!! I vote that YOU make her wedding cake! This is BEAUTIFUL!!! And how did you know that she is a HUGE raspberry fan?!?!? This is perfect. I am going to surprise her with this cake on Sunday…and share with her that, Fabulous Aunt Sarah, is the mastermind behind her very first…chocolate cake!

    Oh…and no pressure needed for us to come for a visit…we’re sold!

  7. Oh…and I forgot to say…THANK YOU. 🙂

  8. So sweet! I almost cried too, and I don’t even know Julianna!