Tag Archives: egg-free

Vegan Mud Cake….it’s a TARDIS! – Monday Made


“Wibbly Wobbly, Timey Wimey.”~The Doctor

Had a big party on the weekend. Made a big cake for it that kind of speaks for itself. It was vegan. It was delicious. It was bigger on the inside.

TARDIScake-1   TARDIScake-2   TARDIScake-3

TARDIScake-4   TARDIScake-5   TARDIScake-6

TARDIScake-1371   TARDIScake-1347  TARDIScake-7

I used a 30cm square tin and did a triple batch of the recipe, cooked it for 1 hour 50 minutes at 150deg fan forced. I wrapped up my tin in a couple of brown paper layers so the edges wouldn’t dry out. Cut it into quarters, stacked it up using plenty of peanut butter icing as glue and then set to work on the fondant….

For just a regular everyday cake, I make this recipe in a 22cm round tin as follows:

What you need:

  • 2 cups plain flour (could try GF flour….)
  • 2/3 cup cocoa powder (good, heavy dense stuff….I wish I’d weighed mine to give a more accurate measurement)
  • 1 ½ teaspoons bi-carb soda
  • 1 teaspoon salt
  • 1 ½ cups raw sugar
  • 1 ½ cups rice milk (or espresso)
  • ½ lemon, juiced
  • ½ cup vegetable oil (I don’t really recommend olive oil unless you REALLY like that taste)
  • 1 teaspoon vanilla extract (or 1 vanilla pod)

What to do:

  1. Pre-heat oven to 150 degrees fan forced (165, normal). Line a 22cm round tin with paper.
  2. Sift all the dry ingredients, except sugar, together in a mixing bowl. Add wet ingredients and mix until well combined. You can do this by hand or on a medium speed in an electric mixer.
  3. Pour mixture into tin and bake for 50-60 minutes. Do not open the oven before 45 minutes. I usually wait until the cake pulls away from the side a bit or doesn’t stay completely sunk when you push the top. It will not “spring back” because it does not contain a lot of rising agent. Waiting for it to do so will lead to over cooking. ICK!
  4. I like my chocolate cake with a bit of peanut butter icing on top. I talk about how to make that in general terms here at the very last point in the “what to do’s”. It is not an exact science. Make it to your own taste. For something a little more grown up, try a coffee icing…….

Vegan Chococlate Mud Cake 1st Try – Monday Made


“Confusion of goals and perfection of means seems, in my opinion, to characterize our age.”~Albert Einstein

Got to make me a vegan chocolate mud cake for the end of the month. I need to make it in a 10inch square tin. It needs to fill the tin to the top. Need to be carved and stacked and have fondant put on it. Needs to be firm. Needs to not be shite. *head explodes*

So, thus begins my chocolate mud cake baking experiments. I’m using my 22cm square tin for scaled down experiments. I don’t know what that it in inches because i can’t find my tape measure or ruler that has inches. DAMN YOU, IMPERIAL MEASUREMENTS!!

Can you feel the stress yet?

On the upside, people are eating a lot of cake. I am baking cake and giving it away because this has also coincided with my return to a proper health regime. It also has coincided with me returning to work 4 days a week. Good one, me.

So, first try is what you are seeing here. It’s not going to be used as my cake. It was a little bit crumbly. I have another cake in the oven right now with some alterations that I am going to talk about here.

Substituting butter is easy, milk is easy…but eggs? I Googled. I talked to people. I tried out the chia seed theory (1 tbsp chia + 3 tbsp water for each egg). Now I am trying out my Ogran No-Egg store bought egg replacement. I hope this is the key to my cake trouble. Or maybe this recipe I found isn’t really a mud cake and someone just said that because it makes it sound more appealing. I’m completely over analyzing toooooo much.

This cake tastes good. It’s a nice chocolate cake. What made it amazing was my special peanut butter icing. That, if I do say so myself, was pure genius. I think the evidence is in the photo. All I could get a picture of is one half eaten slice in the tin, right before it was snaffled up.

What you need:

  • 270g brown sugar
  • 3/4 cup coffee (I made decaf espresso)
  • 125g Nutlex (or your chosen butter replacement)
  • 50g Cocoa powder
  • 1/4 tsp bicarb soda
  • 150g SR flour
  • 2 tbsp plain flower
  • 4 eggs worth of whatever you are using instead of real egg.

What to do:

  1. Pre-heat oven to 160deg. Line a square 22cm tin.
  2. In a saucepan combine the sugar, coffee, butter stuff and bicarb. Over a low heat, melt and dissolve all the ingredients. Leave aside to cool a bit.
  3. Sift into a bowl the four and cocoa.
  4. Add the egg stuff tot eh melted stuff and then combine with the dry ingredients. MIx until smooth, but try to do it fast so that the rising agent in the SR flour doesn’t do all it’s tricks before you cook!
  5. Cook for about 40-50min.
  6. Cool in tin before turning out and icing with a combination of peanut butter, Nutlex, icing sugar, a splash of whiskey, a splash of maple syrup, a dash of salt and a nice bit of vanilla extract. Basically, just make it to your taste!!!


The vegan “free” cake – Monday Made


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!!!!!