Egg and Dairy Free Chocolate Cake
This is one recipe that my friends ask me for most often since it is a cake that even the children that are allergic to egg and dairy can enjoy. It is also the cake I make most often when I am asked to make a cake for a childrens party because it isn’t nice for the kids who have allergies to feel left out when the birthday cake is cut and the children who don’t have allergies get to stuff their faces with it.
Egg and Dairy free chocolate cake
1 ½ cups flour
½ tsp bicarb
2 tsp baking powder
1 cup castor sugar
3 tbsp cocoa powder
½ cup oil
1 tsp vanilla essence
1 cup boiling water
1. Combine the flour, bicarb and baking powder.
2. In a second bowl combine the sugar, cocoa and stir.
3. Add the oil, vinegar, vanilla essence and water to the sugar/cocoa mixture.
4. Pour into the flour mixture and stir.
5. Bake at 170°C for approximately 15 minutes.
150g strawberries, 100g sliced, 50g dipped in dark chocolate
1 small banana, sliced
125ml icing sugar, to scatter over the sliced strawberries
50g dark chocolate, melted plus another 25g, grated
200ml fresh cream, whipped or dairy free cream topping (like Orley Whip)
No exact measurements were used to create the topping of this cake so please use your discretion. The options are endless. If I’d had some caramel condensed milk, I would have spread this over the cake and topped it with sliced bananas and cream. Also, by using fresh cream, you are negating the whole dairy free component of the cake so please feel free to use a dairy free topping (like Orley Whip).
The cake turned out really well and I almost had to put a lock on the fridge to stop the family from going back for third and fourth helpings. Give it a try and let me know how it turns out.