Easy allergen-free cake recipe in time for the holidays

Easy allergen-free cake recipe in time for the holidays

This holiday season, easily include loved ones with different dietary needs with this simple allergen-free cake, modified from a Great Depression era recipe. The Hartlage family renamed the recipe for Hayden Hartlage, who as a child was allergic to nuts and eggs and whose mother did not want to feed her one-year-old a birthday treat named “Depression Cake.”

Hayden’s Cake: Allergen-Free Holiday Cake from duPont Manual on Vimeo.


  • All-purpose flour (3 cups)
  • White sugar (2 cups)
  • Salt (1 tsp)
  • Baking soda (2 tsp)
  • Vegetable oil (3/4 cup)
  • Distilled white vinegar (2 tbsp)
  • Vanilla extract (2 tsp)
  • Cold water (2 cups)
  • Cinnamon (2 tablespoons)
  • Dried cranberries
  • Powdered sugar


  • 9×13 cake pan
  • Sifter
  • Spoon
  • Fork

Preheat the oven at 350 degrees Fahrenheit (175 degrees Celsius). Sift the flour, sugar, salt and baking soda together into a 9 x 13 inch ungreased cake pan. Make three wells: two small and one large. Pour the vegetable oil into the larger well, the white vinegar into one of the smaller wells and the vanilla extract into the other small well. Pour the cold water over it and mix it all together with a fork. Add the cinnamon and stir it in well. Distribute the dried cranberries throughout the batter (as a general rule, the more dried cranberries in the cake, the better). If they don’t sink into the mixture, tap them down with your fork until they become covered in batter. Bake it in the oven for 40 to 45 minutes. To check if it’s finished insert a toothpick. If it comes out clean, it’s done. Sprinkle the cake with powdered sugar and enjoy it warm with lots of loved ones!

The music used is “Buddy” from Royalty Free Music from Bensound.

Disclaimer: Cake does contain gluten and is not safe for someone with Celiac’s Disease.

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