My mum gave me this recipe which she found in Good Housekeeping magazine a couple of months ago. I made it for DS's birthday this weekend (egg and tree nut allergic) and it went down a storm! I've had mixed results with egg-free baking so far, but this was really moist and tasty and I'll definitely be making it again.
Chocolate Fudge Cake
75ml vegetable oil
125g caster sugar
175g plain flour
25g cocoa powder
3/4 of a tsp bicarbonate of soda
3/4 of a tsp baking powder
1 tsp vanilla extract
2 tsp cider vinegar
200ml milk
for the icing:
300g full-fat cream cheese
2tbsp cocoa powder
125g icing sugar
2 tbsp maple syrup
Preheat the oven to 180 degrees (160 fan) and line two 18 inch cake tins
Sift the sugar, flour, cocoa powder, bicarb and baking powder into a bowl
In a separate bowl, mix the oil, vanilla extract, cider vinegar and milk together
Combine the two bowls and whisk together. Don't worry if the mixture seems quite liquid
Bake for approx 40 mins
For the icing, cream the first three ingredients together and then add the maple syrup. Spread between the two cakes and sandwich together before icing the top.
Keeps in the fridge in an airtight container for up to three days.
I missed out the vanilla extract as my ancient bottle of the stuff had a nut warning so it went straight in the bin! It didn't seem to have a negative effect on the taste, however. I also chickened out of making the icing as I could not find an icing sugar that didn't say 'may contain traces of egg' and I'm not brave enough to give it to DS. I used a couple of tubs of the new chocolate Philadelphia which worked really well. It doesn't sound as though chocolately cheese should taste nice, but it was delicious!
I don't see why you couldn't make the cake dairy free too if you used a milk substitute. I'm going to try to use it for individual cupcakes next. Highly recommended!
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Allergies and intolerances
Delicious egg-free chocolate cake!
10 replies
CasaBevron · 04/03/2012 11:55
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