Back by popular demand (well one anyway!!! ) here is the egg free dairy free nut free choc cake - god it is amazing. I think this is all credit to myMama (or a similar name - massive massive apologies if I have that wrong) am sure Chandra can correct me as I am sure she took this up too.
Have added a few notes of my own certainly with regard to temp and time as this wasn't noted on the original recipe. Also a few other tips re freezer and child
Seriously try it, my ds loves it. I never thought I would be able to introduce him to the memories of "licking out the bowl" due to his allergies, but thanks to this I have!
Boiled Chocolate Cake
1 cup of water
1 ½ cups sugar (use castor)
40z dairy/soya free spread (Pure)
2 tbs cocoa (own brand usually pure cocoa powder)
2 eggs = egg replacer (I use 2 bananas mashed to a pulp)
1 ½ cups self raising flour
½ tsp baking soda.
Place sugar, water, butter, cocoa and baking soda (bicarb)on a low heat until it melts, then allow to cool . Mix in the beaten egg/bananas and flour (sieved). Turn into your usual ?Victoria Sponge tins?. I usually grease and also use baking paper for easy removal as it can have a tendency to stick easily.
Bake at around 170 -180 for around 40-45 mins (I have tried all sorts of temps and cooking times but this is the best ? although this might just be my oven). Usually it is ready when beginning to ?kind of burn? around the edges and knife comes out clean). Ice when cold.
I use a normal butter cream recipe using ?Pure? Marg and a little goats milk for the filling.
This is a very moist cake that doesn?t crumble at all. If you pop it in the fridge it becomes very firm , or if not refrigerated a little like a mud cake. Also it keeps for longer than most cakes I have known .