Another dairy and egg free, birthday cake (or muffin recipe) to add to your mix! I would love to share your recipes so please send them in via the comments section or my email address which is charmaine@intrepidallergymum.com
To ensure success, please test this recipe out prior to the big event. My recipes are now memorised, so what you see below is a moving feast; I change the recipe from time to time: adding less sugar, using wholemeal flour, replacing banana with apple (cooked and mashed) . You can substitute the ingredients as you require it is a pretty robust recipe.
One thing I would point out is that you do need the soda bicarbonate and vinegar; they react together and create the lift necessary for the cake.
This cake is very easy to make just add the wet ingredients to the dry, put it in the cake tin and pop into the oven! Please remember my ‘Tips for Safe Cooking’.
Chocolate Cake/Muffin Recipe
1 3/4 cups of flour (best if this is sifted through – no drama if you don’t have the time)
1/3 cup Valrhona or dutch pressed cocoa powder (this is a very strong cocoa powder which guarantees a very intense chocolate experience)
1 cup of sugar ( tend to reduce this because of the icing but try the full amount for taste and wind it back)
1 tsp bicarbonate of soda
1 mashed banana
1 teaspoon of white vinegar / apple cider vinegar
1/2 cup of soy milk
1/2 cup of warm water
1/3 cup canola oil
1 teaspoon of vanilla essence
Combine the dry ingredients, then add the wet ingredients and and mix through, the mixture should look runny – add more water if you need. Place in a lined cake tin, if you want to make the cake pictured above, just double your mixture.
Bake for 180′ for around 40 -45 minutes in a fan forced oven.
Once the cake is cooled wrap or place in an air tight container and put in fridge before icing.
Icing
3 tbsp of non dairy butter
1/3 cup of Valrhona or dutch pressed cocoa powder (wind this up or down to suit your taste)
1 cup of sieved icing sugar Icing sugar
2 tbsp of soy
1 tbsp of water (as required)
