Since my gluten and dairy free son was coming for Christmas, I decided to buy a bag of GF baking flour. Normally, I seldom bake these days as it's been a long while since there was anyone at home who was into eating baked goods. And if I wanted to bake, I generally go for various healthy and/or raw options, or make my own flour mixes. Anyway, this time I thought I'd whip up a GF cake using my old faithful egg and dairy free recipe from way-back-when. Only, it turned out I didn't have any vegetable oil or sugar on hand either, so I improvised with applesauce and honey. The result was rather good! Both versions of the cake below. Or you could play with these and just change out the ingredients you wish to, keeping the others.
Original Egg & Dairy Free Chocolate Cake
I started making this when my eldest kids were little, as we often didn't have eggs or butter in the house as we'd run out before shopping day.
Ingredients and Method:
Preheat oven to 180C/350F. Grease and line a suitable cake tin.
In a bowl, combine:
1 1/2 cups plain flour
1 cup sugar
1/3 cup cocoa
1 tsp baking soda
1/2 tsp salt
Make a well in the middle of the dry ingredients, and pour in the following:
1 tsp vanilla essence
1 TBSP cider vinegar
1/2 cup vegetable oil
1 cup water
Mix throughly until smooth. Pour batter into tin and bake until skewer comes out clean (around 30-40 mins). Cool.
This a very moist, fudgy cake - good on it's own or with icecream. Certain family members have been known to eat it for breakfast with milk or cream poured over.
Ingredients and Method:
Preheat oven to 180C/350F. Grease and line a suitable cake tin.
In a bowl, combine:
1 1/2 cups plain flour
1 cup sugar
1/3 cup cocoa
1 tsp baking soda
1/2 tsp salt
Make a well in the middle of the dry ingredients, and pour in the following:
1 tsp vanilla essence
1 TBSP cider vinegar
1/2 cup vegetable oil
1 cup water
Mix throughly until smooth. Pour batter into tin and bake until skewer comes out clean (around 30-40 mins). Cool.
This a very moist, fudgy cake - good on it's own or with icecream. Certain family members have been known to eat it for breakfast with milk or cream poured over.
GF, DF, No eggs, oil or sugar Chocolate Cake
Did you know that applesauce can be used in place of butter or oil in most recipes? I used my delicious homemade applesauce, but simply pureed cooked apples could be used too. When baking with honey, reduce overall fluids by 1/2 cup for each cup of honey used. Also lower oven temp a bit, as honey can cause products to brown quickly.
Grease and line cake tin. Preheat oven to 160-170C
Ingredients:
1 1/2 cups gluten free flour - I used Healtheries, but the texture of this cake could have been even better with a good homemade blend.
1/3 cup cocoa
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla essence
1 TBSP cider vinegar
1/2 cup applesauce
1/2 cup honey
3/4 cup water
Method:
Warm honey gently in a pot to make runny.
Combine dry ingredients in a bowl, then make a well and pour in wet ingredients. Stir to combine. Bake about 20-25 mins or until skewer comes out clean. Turn onto rack and cool.
Delicious served with some yoghurt or icecream (I use dairy free coconut yoghurt or coconut icecream). This version is not as fudgy as the above one.
Ingredients:
1 1/2 cups gluten free flour - I used Healtheries, but the texture of this cake could have been even better with a good homemade blend.
1/3 cup cocoa
1 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 tsp vanilla essence
1 TBSP cider vinegar
1/2 cup applesauce
1/2 cup honey
3/4 cup water
Method:
Warm honey gently in a pot to make runny.
Combine dry ingredients in a bowl, then make a well and pour in wet ingredients. Stir to combine. Bake about 20-25 mins or until skewer comes out clean. Turn onto rack and cool.
Delicious served with some yoghurt or icecream (I use dairy free coconut yoghurt or coconut icecream). This version is not as fudgy as the above one.
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