I’m not sure I’ve previously mentioned in this space that our youngest daughter has some severe food allergies. She is allergic to eggs and dairy. As a keen baker, I have had to find ways and means around using these ingredients in cakes, biscuits and slices.
I have developed a few recipes of my own (which I will share next time I make them and remember to take a picture!). Sometimes though, it is nice to stumble upon a recipe where all the hard work has already been done for me. This chocolate cake is AMAZING!
I make some changes (because I can’t help myself) by making it with just cocoa, not ground chocolate as that contains milk and I don’t use cream cheese icing. My solution to the icing factor is to sprinkle the cake with about 120gms of fresh or frozen blueberries prior to baking and then dust with a little icing sugar when serving. Yum!
And if the cake is not going to school, or another nut-allergy avoidance zone, I replace half of the flour with ground almonds which adds to the moistness and makes it a little more on the healthy side.
You’re welcome!
Have you ever tried wacky cake? Hubby’s family grew up on it and we make it all the time. It makes great cupcakes and is egg and dairy free. Foolproof.
Sounds fabulous! I’d love a recipe, please. Xx
that looks delicious!
It was indeed! Fancy a cup of tea and a slice with me?