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.