Nut, egg and dairy free chocolate cake! Vegan too – perfect for daycare!

Looks like a chocolate cake.

Tastes like a chocolate cake.

It IS a chocolate cake.

No nuts, dairy or egg in sight and it is easy, no weird ingredients. Vegan too.

A slightly modified version of the whacky cake aka crazy or depression cake which originates back to the war time or depression era. I found this cake was pretty dry and lacked the wow factor that a cake should have however it is an excellent base recipe to run with and modify. My secret ingredient is one tub (about half a cup?) of chocolate soy yogurt. Which could be subbed again for chocolate coconut yogurt. Mixed in at the very end. No adjustments to cook time etc. Just pop it in and enjoy.

The icing (frosting if you reside in the northern atmosphere) is made of melted whittakers 50% cocoa chocolate and olivani as these are both dairy free.

For my Mums bday I had the task of baking a cake which would impress not only her but the family as well as accomodate my two kids and brother who each have multiple food allergies. My Dad is a traditional baby boomer who doesn’t get allergies or veganism and he was shocked that the cake could be made up to such a standard without using eggs or dairy ingredients. My Mum was surprised, asking “No, did you make it? It’s beautiful”. To which I was slightly offended but I think that was a compliment?

It was such a bonus that my two year old could help me bake it and lick the bowl considering he has contact allergies to raw eggs and dairy, he wouldn’t be able to partake in baking a traditional cake. He had to wait until the following day to eat it, such a patient boy! Although he did try it on, saying “Nani doesn’t want a chocolate birthday cake. I’ll eat it”.


Crazy whacky happy depression cake

Ingredients

  • 1 1/2 Cups self raising flour
  • 3 Tbsp. cocoa (unsweetened)
  • 1 Cup sugar (All purpose sugar – Granulated Pure Cane Sugar)
  • 1/2 tsp.  salt
  • 1 tsp. white vinegar
  • 1 tsp.  pure vanilla extract 
  • 5 Tbsp. vegetable oil (I used olive oil)
  • 1 Cup water 
  • 1 pottle soy or coconut chocolate yogurt

Icing

  • Block of Whittakers 50% cocoa chocolate (or other dairy free chocolate) 
  • Olivani (3:5 ratio marg to chocolate)

Preheat oven to 350F/180C.

Mix first 5 dry ingredients in a greased 8″ square baking pan.  Make 3 depressions in dry ingredients – two small, one larger (see #3 in photo below). Pour vinegar in one depression, vanilla in the other and the vegetable oil in third larger depression. Pour water over all. Mix well until smooth.

Bake on middle rack of oven for 35 minutes. Check with toothpick to make sure it comes out clean. Set aside for 10 minutes before transferring to a wire rack to cool completely before adding icing.

To make the icing, in a saucepan on medium heat combine and melt the chocolate and olivani. Spoon onto the cake in the center and let it run down the sides, use a spoon to cover all the sides. Let set in the fridge overnight.

That’s it!! Enjoy with family, friends and laughter.

Insert from @friendswithallergies on Instagram

July 2016

Allergy Mums are always talking about the negatives. How about we talk about the things our kids CAN do with food? Or the things they CAN eat? What foods do they enjoy?? We could be creating little foodies out of our food conscious allergy kids. So instead of making them anxious around food, let’s create a love for it to empower them. Teach them to respect food, how it grows, how it’s bought, how it’s cooked safely.

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My two year old loves getting out and picking fruit, putting it in bags and carrying it inside. That’s his little hand on a warm winter day picking lemons from the lemon tree and giggling, saying “pop” when they come loose. When we make lemon cheesecake out of this he’ll be reminded of picking the lemons and he will squeeze the juice out, turn on the food processor then he’ll tell everyone how he made the cake.

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