Tag: food

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

Chocolate mirror glaze sprinkle cupcakes

Chocolate Mirror Glaze sprinkle cupcakes

I hardly ever make cupcakes. Do you? I find them a bit fiddly and all too easy to eat 10 without really noticing. I mean if you have a slice of cake that cake will look smaller. If you take one cupcake out of an airtight cake tin and pop the lid back on who knows how many have scoffed!

So, when I was asked to make cupcakes for Free Cakes For Kids last week I knew I was in trouble. I needed to make 24 cupcakes and my recipe makes 20. Well what was I to do? I halved the recipe and made an extra 12 so that there would be – ahem- some for my girls.  But with all good baker’s style I HAD to test one – just to check they were okay. They were OK!

As a charity FCFK is often the recipient of cake ingredients and those lovely people over at Mamys Sugarcraft donated bags of beautiful sprinkles to us. I was desperate to use them on these cupcakes. They’re really cute- flat circles of beautiful sugaryness. Lovely aren’t they?

Chocolate Mirror Glaze sprinkle cupcakes

The Chocolate cupcakes

My plan was to bake nice flat chocolate cupcakes and then pipe chocolate mirror glaze around the outer edge, dip them in sprinkles then flood the middle part of the cupcake with more thick delicious glaze. I wanted the cakes to be flat. I baked them really slowly and with a baking sheet above them but they still wanted to be light and fluffy and tall! Usually that is the desired effect but not this time.

As a result I had to keep the mirror glaze a little thick so that I could pipe it over the cake mound without it dribbling off the sides. If I made these again I would lower the baking temperature and maybe bake just 6 in a small tin at a time rather than 12. I’d place the empty baking sheet above the cupcakes a little bit closer which usually helps create a flatter cake with my larger cakes. I used 4 tbsp water in my glaze so if you want it smoother and runnier then add more and see how you go.

Chocolate mirror glaze sprinkle cupcakes

20 Cupcakes

Chocolate mirror glaze sprinkle cupcakes

    Cake Ingredients
  • 270g margarine
  • 270g caster sugar
  • 70g cocoa
  • 200g Self raising flour
  • 6 medium eggs
  • 1 1/2 tsp vanilla extract
    Chocolate glaze
  • 225g dark chocolate- broken into small pieces
  • 50g unsalted butter
  • 4-6 tbsp water
  1. Preheat the oven to 190C (170C for fan ovens . Fill a cupcake tin with paper cases.
  2. Cream the sugar and margarine together till light and fluffy
  3. In a separate bowl whisk up the eggs then add to the margarine and sugar mix a little at a time.
  4. Add the vanilla extract and mix
  5. In a separate bowl sieve the flour and cocoa powder and mix until it is one shade with no clumps. Fold into the wet ingredients.
  6. Fill each paper cupcake case to half way then bake for 12-15 minutes till the cakes bounce back straight away when pressed lightly in the centre.
  7. Remove from the oven and leave to cool for 10 minute before removing from the tin and cooling completely.
    To decorate
  1. Make the chocolate mirror glaze by placing the chocolate into a heatproof bowl over a pan of simmering water. Ensure the bowl does not touch the water.
  2. Once the chocolate has completely melted add the butter and combine then add the water one spoonful at a time stirring continuously.
  3. Fill a bowl with sprinkles.
  4. Place the mirror glaze in a piping bag and pipe around the outer edge of each cupcake. Dip the cupcake into the sprinkles so the outer edge is covered. Set aside to harden up.
  5. Work on 3-4 cupcakes at a time.
  6. Fill the centre part of the cupcake with the remaining mirror glaze. Leave to firm up for a few hours.
http://cakesbakesandcookies.com/2017/01/30/chocolate-mirror-glaze-sprinkle-cupcakes/

Chocolate Mirror Glaze sprinkle cupcakesThe end result

Well, lets just say that I ate more than one! That mirror glaze is something else and teamed with the sprinkles. DELISH! The charity I delivered them too looked pretty happy with them as I assured them that they tasted “alright!” Chocolate Mirror Glaze sprinkle cupcakes

EmmaMT x

The loaf cake competition

Ok let me just warn you that this might be a bit of a frustrating post as the day this post goes out is soooo close to the closing date of this competition it’ll be hard to enter. Hard but not impossible!. My friend shared it with me and I thought it was so clever and the cakes were so good that it was still worth sharing it with you guys!

The comp.

It’s furniture company Loaf’s 8th birthday and they want cake. Sofa and bed cakes to be precise. The competition is to make any Loaf bed or sofa in the shape of a cake and win the model you’ve made and decorated. You can email your entries to feelinglucky@loaf.com or put it on their Facebook, Twitter or Instagram pages using  #BakeItToWinIt by Monday 16th January and they’ll pick the winner on 17th Jan.

But here’s why I wanted to share it with you. Just look at the cakes below from last years competition! So clever and so cute.

What do you think? Well worth a Sunday baking and decorating sesh don’t you think?

EmmaMT x

Why silicon paper is not just for cakes

Why silicon paper is not just for cakesAs I was pondering what I should post about this week – a week when the vast majority of people are trying to eat healthily and avoid cakes, bakes and cookies (in order to stick to their new years resolutions) I came up with one quick tip that I wanted to share….. and then I realised that I was talking about chips!

Chips it is then!

A few years ago a friend told me that she never lines baking trays with anything other than silicon paper – whether she’s baking cakes or cooking salmon. Nothing ever sticks to it – EVER! So I started using silicon paper when we made oven chips. We used to use tin foil – as I hate the smell of greasy tins and would much rather protect my trays – especially if they’re going to be used for baking at a later date.

I’m a bit obsessive with those chips. I set the timer for six minutes (three times) and give them a big shake when I hear the oven beep. When I used foil the chips would stick together and stick to the surface but now I use silicon paper they are all individual and nothings sticks anywhere.

Why silicon paper is not just for cakes

What else then?

So once we tried the paper not foil method on chips we used it on everything else in the oven too – tuna, burgers, fish fingers you name it – it doesn’t stick. The only thing you can’t use it for is grilling – unless you like a touch of charred paper on your diner?

So this post is short but sweet and I hope by sharing this little tip it makes your washing up a bit quicker and easier and your oven fries tastier.

Till next week when I am sure we’ll all be desperate for cake again

EmmaMT x

It’s chocs away for the New Year with these soft cherry brownies

Soft Cherry Brownie recipeHow much do you love chocolate brownies? Well let me tell you as I sit here typing I’ve had both daughterlings come and ask me when they can eat these soft cherry brownies? They’ve only been out of the oven for two minutes but they’ve made the whole house smell all chocolatey.  “They’re for New Years Eve” I told them as they skulked off as if they had to wait an eternity.

Brownies rock NYE

I’ve found that with this recipe these brownies taste good when still warm with a dollop of ice cream but if you can bare to wait they improve in richness if eaten a day after baking. I made these to take to a New Years Eve party this year where there will be other chocolate loving kids so I wanted to add a soft cherry flavour. Usually I add glacè or natural morello cherries but for this one I decided to make them quick and easy and used a tin of pitted cherries in juice. I drained the juice completely so they wouldn’t make the cake all gooey – well more gooey than it should be. I also didn’t cut them in half so when you eat them you get all that juicy flavour in one hit.

Soft Cherry Brownie recipeThe result? Pretty good I’d say.

Soft cherry brownies

Soft cherry brownies

  • 3 medium eggs
  • 275g caster sugar
  • 175g salted butter
  • 200g dark chocolate
  • 175g plain flour
  • 2 tbsp cocoa powder
  • 1 tin of pitted cherries (about 230g)
  1. Line a 20x 30cm baking tin with silicon paper and pre-heat your oven to 180*C (160*C for fan ovens).
  2. Place the eggs in a bowl and whisk up then add the sugar and combine. Set to one side.
  3. Place the butter in a saucepan over a medium heat and when melted remove from the heat and add the broken up dark chocolate until it melts. Place over the heat if necessary but be sure to watch that it doesn't burn.
  4. Measure and sieve the flour and cocoa into a separate bowl.
  5. Add the chocolate to the egg and sugar mix and combine. Add the dry ingredients and fold in.
  6. Stir in the drained pitted cherries then transfer to the cake tin.
  7. Bake for 30 minutes. The top will start to form cracks. That shows it's ready to be removed from the oven.
  8. Leave the tin on a rack to cool completely before removing the cake from the tin.
  9. To cut neat portions place a large knife in hot water then dry before cutting each slice. The heat from the blade will slice easily through the whole brownie if you re-heat it each time.
http://cakesbakesandcookies.com/2016/12/30/we-cant-get-enough-of-these-soft-gooey-and-totally-delicious-brownies-and-neither-will-you/

So what are you baking for New Years Eve then? Last year I made a tart and the year before I made Tiramisu. Anything goes as long as it sees in a sweet new year and brings you plenty of joy and happiness.

Happy New Year.

EmmaMT x

Christmas cake but not as you know it.

mini-jack-daniels-christmas-cake-1

Mini Jack Daniels Christmas cakes

Oooooh don’t you just love a mini Christmas cake? I made some last year as gifts and they went down really well. This time I decided to give them a touch of Jack Daniels and I have to say they are gooooood!

I made these ones for a local food bank on behalf of the charity I bake for Free Cakes For Kids. Lots of bakers have made lots of mini cakes so lots of families would have a special cake and it always feels great to be giving and baking for others at this time of year- don’t you think? If you want to join in the fun check out the FCFK website to find your local group. I’m yet to find a group of bakers who aren’t really friendly!

I made these cakes really last minute (meaning I didn’t start in October so I could ply the cake with alcohol) so I had few cheats. I soaked the fruit in the JD for a week before baking the cakes and once they were out of the oven I gave them another really good brush/soak with the good stuff. If you add the alcohol while the cake is still warm the liquid soaks right in. I think a Christmas cake still tastes great even if it hasn’t been drowned in alcohol for weeks or months before.

Once baked I decorated half the cakes with marzipan and white sugarpaste and the other half with just the sugarpaste so there were some nut free options – also so I could eat the marzipan that was left over.

How to decorate Christmas cakes the non traditional way.

www.CakesBakesAndCookies.com

I didn’t want to go for red or green decorations this year. My original plan was to have a little forrest of sugarpaste Christmas trees standing on top of the cakes but once I had decorated one I realised that they would be really difficult to transport to the food bank and for the families to take home too so I opted for a 2d version.

The Christmas tree decorations were made up a day ahead in pale blues, pink and white so that they could be layered up without drooping. The gingerbread men were also made up ahead of time. After 24 hours the faces were drawn on with a clever food dye pen in ‘liquorice’ black. The trees and gingerbread man were then stuck in place with a little royal icing.

To give the cakes a really professional finish I placed ribbon around the cake and wrapped them in cellophane. I was really happy with the end result. I hope the families will be too when they pick them up later this week.

Mini Jack Daniels Christmas cake

Makes 6 x 4" cakes or 8 x 3" cakes

Mini Jack Daniels Christmas cake

  • 1000g mixed fruit (sultanas, raisins, candied mixed peel)
  • 200g dates cut into small pieces
  • 225ml Jack Daniels + extra for brushing
  • 250g unsalted butter
  • 260g muscovado sugar
  • 5 medium eggs
  • 240g plain flour
  • 1/2 tsp baking powder
  • 1/2 tsp ground ginger
  • 1/2 tsp cinnamon
  • 1/2 tsp mixed spice
  • 1/2 tsp ground nutmeg
  • 1/2 tsp vanilla extract
    Prepare the fruit
  1. Place all the fruit into an airtight container and cover with the Jack Daniels.
  2. Leave the fruit to infuse for as long as possible. 48 hours is best. Give the container a shake every now and again.
    To make the cake
  1. Line your cake tin with silicon paper. I have one that has dividers but some bakers have used cleaned out tuna and sweetcorn tins to bake in.
  2. Preheat the oven to 140C (120 fan)
  3. Mix the sugar and butter together. Add the eggs slowly then the vanilla extract.
  4. In a separate bowl sieve all the dry ingredients. Add this to the butter and sugar mix until combined.
  5. Finally add the fruit and combine till covered.
  6. Spoon evenly into each cake tin and smooth down with the back of a spoon.
  7. Bake for 2-21/2 hours.
  8. Once out of the oven brush liberally with Jack Daniels and leave to cool for 20 minutes before removing the cakes from the tin and allow to cool completely ready to decorate.
http://cakesbakesandcookies.com/2016/12/08/have-you-ever-made-christmas-cake-with-jack-daniels-once-you-try-it-you-wont-go-back/

Something you can do to help….

I wrote this post before I delivered the cakes to the food bank. I feel now looking back that I brushed over the food bank part. For me this was supposed to be about sharing my recipe for a Jack Daniels Christmas cake. It is in fact about a lot more than that. There are so many people in need in our country and right on our door steps. You may not even be aware that there is a food bank on your high street, in your church or by your community centre. These places are amazing. They’re run mostly by volunteers and the people who need them are often in dire situations.

When I delivered these cakes I met with a band of very jovial volunteers who are loving and caring and so, so knowledgable. There was a young mum who was there as I dropped off. She was collecting a couple of blankets from the centre. She had been housed in the hostel around the corner. The week before she had left a violent relationship with nothing but the clothes on her back and her teenage daughter. She had nothing. She was housed in a hostel so they were safe. The hostel is an amazing resource with a bedroom and some furniture and a kitchen along one wall but that’s it. It’s very, very basic. No bedding, no plates, no comforts. I’m sure she was grateful for a safe and warm roof over her head but having just spent a few hundred quid on presents for my two daughters to then see this young woman with so little but still with a grateful smile on her face was incredible humbling.

So I’m asking you to do something and not just now – for the foreseeable future. When you’re doing your food shopping pop an extra tin of something or a bottle of shampoo in your basket and leave it in the food bank bins which are always situated just behind the checkout. All the big supermarkets have collection bins and the extra pound or two probably won’t make much of a difference to you but it will make a massive difference if we all do it for others.

Thanks

EmmaMT x

www.CakesBakesAndCookies.com

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