Category: Dairy Free

The best egg and dairy free chocolate cake you’ll ever eat!

Egg and dairy free doesn’t mean flavour free

A couple of weeks ago the daughterling left cubs. I loved cubs. It’s been both of my girl’s ‘happy place’ over the last 5 years so having the little one leave to move on to Scouts was a big deal – actually probably more for me than her! I became known for making cakes for cubs so I wanted to make something yummy for her last night and after double checking what allergies there were in the pack I was told one cub was egg free (and missed out on a few cakes in the past!) and another is a dairy free. “No problem” I said. Having no idea where to start with this one!

Egg_and_dairy_free_chocolate_cakeThe search for a recipe

I knew I wanted to make a chocolate cake and I also knew who to ask. The Free Cakes For Kids charity I volunteer for has a What’sApp group and it’s very busy and very entertaining. There’s always someone with a tip, a joke or a recipe. No sooner had I asked if anyone had a great egg and dairy free chocolate cake recipe than one of the lovely volunteers shared her favorite recipe with me. Thanks Andrea.

Now, I’d never made an egg free cake before and I was pretty intrigued to see how this would turn out. Surely it’s the eggs that give the cake it’s light and fluffiness, right? Well after making a trial run – well I had to test it didn’t I, it would turn out that egg and dairy free cake is yum and completely light and fluffy.

Egg_and_dairy_free_chocolate_cakeThe problem.

1. I didn’t take any photos of the cake to share with you.

2.I didn’t take any photos of it to share with you. Not a problem. I had to make it again for the cubs anyway

Cake two

I ran out of time to take shots in natural daylight and really didn’t want to cut it up to take photos. I mean who wants a cake that’s been cut up already?  Not cubs – that’s for sure.

Egg_and_dairy_free_chocolate_cake
Solution.

Make cake No.3 just for us to eat but this time make it so it’s even more chocolatey and a bit more brownie like. Big win!

The book the original cake is from Allergy-free cookbook by Alice Sherwood. After making this cake I bought it straight away for under £4 on Amazon. Although I really liked the cake I wanted to make it more chocolately and a bit more brownie like so I added some cocoa powder and some melted chocolate to the cake mix and topped it off with a chocolate mirror glaze rather than a dairy free buttercream. It didn’t last very long. Even third time round!

The best egg free, dairy free chocolate cake you’ll ever eat!

The best egg free, dairy free chocolate cake you’ll ever eat!

  • 150g Plain flour
  • 200g caster sugar
  • 1 tsp bicarbonate of soda
  • 40g cocoa powder
  • pinch of salt
  • 225ml soya milk
  • 50ml vegetable oil (sunflower works well)
  • 3/4 tbsp white wine vinegar
  • 1 tsp vanilla extract
  • 80g dark dairy free chocolate
    Chocolate Glaze
  • 125g dairy free dark chocolate
  • 30g vegetable butter (Tomar)
  • 4-5 tbsp water
  • Sprinkles to decorate
  1. Line a brownie tray with silicon paper. Preheat your oven to 180ºC (160º C fan oven)
  2. Sieve together all the dry ingredients and combine completely.
  3. Place a heat proof bowl over a pan of simmering water and melt the chocolate
  4. In a jug combine all the wet ingredients. Add the melted chocolate and mix well.
  5. Add the wet ingredients to the dry and fold together.
  6. Pour the cake mix into the cake tin and spread it out using the back of a spoon.
  7. Bake for 25 minutes or until the cake springs back when touched in the centre
  8. Leave on a rack to cool completely before covering in mirror glaze
    To make the glaze
  1. Place a heat proof bowl over a pan of simmering water and melt the chocolate.
  2. Once completely melted add the vegetable butter and combine.
  3. Slowly add the water till it is very runny - don't worry it will set. Pour the glaze over the cake and spread with the back of a spoon. Decorate with sprinkles.
  4. Leave to cool and firm up for an hour or two
http://cakesbakesandcookies.com/2017/04/06/want-a-cake-that-is-allergy-friendly-and-tastes-5-star-then-this-is-it/

So if you’re looking for a dairy free cake I can definitely say this one is fantastic. If you want more recipes like it I’d say get your hands on that book. It’s great.

Happy baking

EmmaMT x

Love yourself this Valentines with nutritious and delicious recipes

Love yourself this Valentines with nutritious and delicious recipesAmazon Superfoods

It’s time to love yourself this Valentines on CakesBakesAndCookies and we are forgetting all about chocolates and sticky gooey sugary stuff – there’s time for that next month. For the next three days we’re going to treat our insides to some delicious and nutritious yumminess.

Why go healthyAmazon super foods

The reason I decided to do these up and coming posts is because not only do I have some good friends on the Bullet diet who talk about these amazing dishes they make using pure, natural and delicious ingredients but because good old Amazon is now selling them…. in their droves! You want Organic Extra Virgin Coconut Oil for less than the high street prices? You got it! You want nuts and Organic Chia Seeds and pulses. You can have that too. Queen Bee Manuka Honey– Oh yes please.

So without further ado heres the first of our delicious and nutritious recipes

Banana and Chia seed muffin

Makes 12

Banana and Chia seed muffin

  • 120g sunflower oil - you can use unsalted butter if you prefer
  • 2 medium eggs - mixed up
  • 1 tsp Vanilla extract
  • 320g Self raising flour
  • 2 tbsp Chia Seeds
  • 170g Manuka honey
  • 1 tsp baking powder
  • 2 ripe bananas mushed up
  1. Line a muffin tin with 12 paper cases and pre-heat your oven to 170
  2. Mix the oil and eggs together then add the vanilla extract
  3. In a separate bowl sieve and combine the dry ingredients then add them to the egg and oil.
  4. Add the banana and chia seeds and mix.
  5. Spoon the mixture into the cases so they are just over half way full.
  6. Bake for 20-25minutes. They will look pale. Touch the top and if it bounces back even slightly it’s done. These muffins can over bake quickly so don’t be tempted to give them another five minutes.
  7. Once out of the oven leave for a minute or two before turning out of the pan to cool completely.
  8. These muffins taste great with a dollop of jam as they have a very banana bread taste about them.
http://cakesbakesandcookies.com/2016/02/11/love-valentines-nutritious-delicious-recipes/

Enjoy you healthy bunnies you!

EmmaMT x

Disclaimer: Thanks to Amazon for sending me the Super foods. All thoughts and ramblings are my own

Chocolate Ganache Recipe

Chocolate Ganache Recipe
Chocolate Ganache

If you follow me on Instagram then you would have already seen this picture of the chocolate ganache I made for a birthday cake a few weeks ago. I totally love ganache. I mean what’s not to love – it’s chocolate and cream!

I thought I’d share my recipe with you as it’s really handy to have – especially at this time of year when you’re thinking about making chocolate truffles asChristmas gifts. Usually I use double cream but I had some dairy free soya cream alternative left over so I used that and it was absolutely delish. Soya milk and cream are so much more creamy tasting that regular ones. I think I’ll be using them every time in the future- what’s more it’s great to have a dairy free ganache in your repertoire- don’t you think?

Print off the Chocolate Ganache Recipe here

Chocolate Ganache Recipe

Ingredients (this recipe is enough to sandwich and cover an 8″ cake

• 200ml double cream
• 250g dark chocolate- broken into small pieces

To make the ganache

  1. Place the cream in a bain- marie over a low heat making sure that the bowl doesn’t touch the water below.
  2. Heat the cream till very hot but not boiling – it will burn very quickly and you don’t need it that hot.
  3. Remove the bowl from the heat and add the chocolate pieces.
  4. Stir until all the chocolate and cream is melted and combined.
  5. Set aside to cool then pipe or spread over your cake with a palette knife.

Tips with Ganache

  • You can add half as much chocolate again to your mix (ie another 125g) to make your ganache a thicker consistency. Much more chocolate than that and it will be very firm and won’t be easy to spread on a cake.
  • For a dairy free ganache use dark chocolate (Bourneville is buttermilk free – most others aren’t) and a soya dairy free cream. Even if it is single cream the ganache will still taste fab – just add a few more squares of chocolate to thicken it up.
  • Milk and white chocolate both work well with this recipe too.
  • This recipe is great for making truffles. Simply add a tablespoon of flavour – alcohol always works well, once the cream and chocolate are combined. Set aside to cool then roll into balls. Cover in cocoa powder, icing sugar or anything your heart desire.

    EmmaMT x

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