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.

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