The vegan “free” cake – Monday Made

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Now, it is going to sound like some kind of strange torture for a foodie like me, but for the last 7 months I have been striving to overcome adversity and create a chocolate cake that contains no milk, no soy, no wheat & no egg so that my little Luci can eat cake on her first birthday!

It has been a dream of mine for a while now to open a cafe that specialised in allergy aware foods that don’t assume you only have ONE allergy or that soy is the answer to a dairy allergy. And the amount of times I asked if there were any dairy-free cakes and got the response of “no, but we have some gluten-free ones” really started to bug me. DAIRY and WHEAT are NOT the same thing!!! Enough of that, though. That’s fodder for another rant…uhm, I mean blog.

It seemed easy enough in the beginning to achieve my goal as there are all kinds of allergy aware foods available at these days.

But do they taste good? Often not.

Are the easy to cook with? NO.

So here it is, my chocolate cake recipe that works and tastes *pretty good.

*with of course the circumstances and realities of gluten free-ness taken into account when judging “good” taste.

Let me start by saying that this recipe is a half mix. I use a 15cm diameter round tin. I only do this so that when I am tweaking recipes I do not end up with 5 enormous, not quite right, chocolate cakes to eat. Double it to make a regular size cake. It shouldn’t affect the cooking time too much.

It is important not to over mix the ingredients. This recipe has no egg, so there is no need to beat proteins into submission. All of the ingredients should mix together really easily (except for cocoa which is shocking for forming lumps hence the need for sifting) If you over mix the cake will not rise due to the baking powder already fizzing up and doing its thing prematurely. Mixing the cake on super duper high speed for 5 minutes will NOT make it light and fluffy!

Also, be careful with the oil you use. Extra virgin olive oil will make the cake taste like extra virgin olive oil. If you like that kind of thing, go with it, if you don’t, get a milder tasting oil.

The vinegar is not in there for taste , it helps activate the rising agents. As far as I can tell, different vinegars haven’t changed the taste.  But I like to think that if you used a really nice balsamic you might get a richness and depth to the cake that white vinegar wouldn’t otherwise proffer.

Now all the disclaimers are done, please enjoy some “free” cake.

If only there was a way I could extract the calories…….

Gluten, Soy & Dairy Free Vegan Chocolate Cake

3/4 cup gluten free SR flour ( I use Orgran)
1/2 cup of fairly firmly packed brown sugar (can use regular sugar…just add a little more)
3 VERY generous tbsp of cocoa powder (or finely blitzed dark choc like Lindt 70% which is VEGAN too!!)
1 tsp baking powder
1 tsp vanilla essence (or extract)
1 tbsp vinegar (doesn’t really matter what type)
2 1/2 tbsp oil (careful about EVOO, can make the cake taste of it)
1/2 cup cold water

Preheat oven to 180c (160c fan forced)
Sift together flour and cocoa and generally combine all dry ingredients. Mix all wet ingredients together and then add to dry ones. By hand (or on a low mixer speed) stir ingredients until they are mixed and then immediately put into cake tin or cupcake tray.
Bake cake for about 35-45 min.
Cupcake for about 15-20 min.

You can make butter icing by using Nuttlex, cocoa and gluten-free icing sugar. Add an incy wincy bit of salt. maybe some instant coffee. YUM!!!!!

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