If your child has an allergy to dairy or egg, it can be difficult to buy a delicious cake so here’s my recipe for a really yummy Egg & Dairy Free Chocolate Fudge Cake that every child can enjoy.
Ingredients
150g plain flour
45g cocoa powder
1 tsp bicarbonate of soda
¼ tsp salt
240 soft light brown sugar
60ml sunflower oil
250ml hot water
1 1/2tsp vanilla extract
1 tsp white wine vinegar or cider vinegar
60ml water
85g Dairy-Free Flora Freedom Spread
150g dairy free dark chocolate, chopped
45g cocoa powder
1 tsp bicarbonate of soda
¼ tsp salt
240 soft light brown sugar
60ml sunflower oil
250ml hot water
1 1/2tsp vanilla extract
1 tsp white wine vinegar or cider vinegar
60ml water
85g Dairy-Free Flora Freedom Spread
150g dairy free dark chocolate, chopped
Method
- Preheat the oven to 180C/350F. Line a 9 x 9 in 23 x 23 cm or 7 x 11in/18 x 33 cm cake pan with parchment coming up the sides of the pan and leaving an overhang at two opposite ends of the pan.
- Sift flour, cocoa, bicarbonate of soda and salt in a bowl. Mix together the oil, hot water, 1 tsp vanilla extract, vinegar and 200g of the sugar, and stir into the dry ingredients. Pour the batter into the prepared tin (it is quite liquid) then bake for 20-25 minutes, until risen, firm and a cake tester comes out clean. Cool in the pan for 15 minutes, then life out (using the parchment) onto a wire rack to cool completely (leave the parchment on the base of the cake as it is easier to move the cake around)
- To make the frosting, put the water, Dairy-free Flora Freedom Spread, 40g of sugar and chopped dairy free dark chocolate in a bowl and microwave for 30 seconds.
- Stir then microwave in 15 second bursts stirring between each burst, until everything is melted together.
- Whisk to make a glossy frosting then whisk in ½ tsp vanilla extract.
- Store frosting in the fridge for 1 hour for a better consistency.
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