I am eggstatic about my gluten, egg, soya and dairy free CHOCAHOLIC Birthday cake
I am seriously proud of this cake , which I adapted from three different recipes for a friend’s little boy who is allergic to egg. As my kids tolerate well baked egg, I have never before attempted a big cake without the comfort of duck eggs. Instead of substituting just egg I thought I’d avoid the usual allergy culprits, so fellow sufferers could benefit from me sharing this online. I couldn’t quite make it nut free as I included ground almonds, although I suspect you could substitute that with fine milled gluten free oat flour, so you still get the slightly nutty texture.
Honestly, this one actually worked. The verdict from kids and parents: “EGGSCELLENT” (I’m in the mood to scramble downright oeuf -ul wordplay). Be warned, this is a rich cake because you use so much dark chocolate and I did double the quantities. It was quite similar to a chewy, not gooey, brownie. Just slice it thin for kids so they aren’t too hyper afterwards. I quite fancy a grown-up version without icing and instead filling with fresh fruit in the middle or on the top. I knew it was a good one when my grown up cake tester, Steve, went all quiet and rolled his eyes heavenward as he ate, and he doesn’t have any allergies. Best of all, it doesn’t taste of cardboard.
INGREDIENTS: (remember, halve this if you want only one layer)
You will need to line, grease and coat the sides with GF flour for two x 18 cms cake tins for the doubled recipe, otherwise just use one tin and halve the recipe
500g good quality dark chocolate (min 70% cocoa solids). I use Tesco’s Finest 72% dark because it’s dairy and soya free and pretty affordable.
500g dairy and soya free margarine (I always use PURE sunflower spread)
(If you can tolerate them, then use ten duck eggs.) However, for the egg replacement you will need 140g ground almonds + 6 teaspoons of baking powder + 8 tablespoons of potato flour + 4 teaspoons of xantham gum + 380ml (approx) of water
250g golden caster sugar
1. oven to 180 – 190 degrees celcius, gas mark 4- 5 (depending on your oven. Mine is pretty powerful so I always turn it down slightly and adjust up if it’s slow and turn down if it’s burning too quickly on the top)
2. Put the chocolate and margarine together in a heat proof bowl over a pan of GENTLY simmering water. Go slow, don’t boil and stir gently every now and again to achieve that beautiful smooth mixture. Leave to cool.
3. Mix the sugar, ground almonds and baking powder together. (NB: if using egg, then this is where you follow a more conventional recipe; whisk egg yolks with the sugar until light and fluffy. Omit the baking powder, potato flour, xantham gum and water from the recipe. You then add that to the cooled chocolate, stirring constantly, then you fold in the ground almonds. Then you whisk egg whites in a clean bowl into stiff peaks, then using a metal spoon, fold them into mixture until they are just combined. Continue at step 6
4. EGG WHITE REPLACEMENT: You really do have to use an electric hand whisk or an electric cake mixer with the whisk attachment to do this next step: put the potato flour and xantham gum in the mixing bowl. Turn it on a low setting at first so the powder doesn’t dust and coat your kitchen, then carefully add the water, gradually increasing the speed of the mixer to high. This bit was quite tricky and required patience. It takes longer than you think as you try to mimic the whisked egg whites. I was satisfied when it wasn’t too sloppy (if you think you’ve added too much water then add a little more potato flour and xantham gum until you have a happier, wallpaper paste type consistency). Mine never looked soft peaks, more like peaked glue (that’s the xantham gum) but maybe you’ll have more luck than me making it look exactly like egg whites). I suspect the quantities need some tinkering with but I was happy with the end result. just don’t let it go watery and sloppy.
5. Then add the dry sugar mixture to the cooled chocolate and fold in with a metal spoon. I then added the egg white replacer mixture and folded it in until combined, very similar to mixing in egg white. It ends up a bit lumpy but that’s what will give it some body and help it rise.
6. Pour the mixture into the two tins and divide evenly.
7. USING EGG : bake for 35 minutes. The cake will be moist in the middle and it’s meant to be like that. Up to you whether you want it cooked for longer.
NOT USING EGG: This version took longer, about 45- 50 minutes. Because it was the first time I had made it, I deliberately turned it down slightly after half an hour and then judged when I was happy with the amount of cake mixture still coming out on the cake tester. It’s never going to be clean, it’s meant to be brownie-like in the middle. I did it for longer because I was stacking them on top of each other and didn’t want it really gooey. Remarkably, it worked!
8. Remove from the oven and leave to cool completely in the tin. Having greased and floured the tin earlier should make them easier to extract.
Approx 170g + Icing sugar
120g plain chocolate as above
50g pure sunflower spread
5 tablespoons dairy and soya free cocoa powder (if you want it less sweet; reduce icing sugar and increase powder). We always use Bourneville dark cocoa powder.
1-2 tablespoons oat milk (use your usual DF milk substitute but not one with a strong flavour) and/ water.
Put icing sugar and cocoa powder in a bowl. Add oat milk and mix with a wooden spoon. It will be pretty thick. Melt butter and chocolate for 30 seconds on high in the microwave, then stir until smooth. Don’t burn the chocolate! Combine melted chocolate to icing mixture, stirring with a wooden spoon vigorously. No lumps please! Adjust consistency with water or extra icing sugar, as required. ( icing sugar if you want it thicker, or water to make it more runny) . Check taste and use metal, flat knife to spread.
We sandwiched the two sponges with icing first then apricot jam in the middle with icing on the top.
- Blackberry Sponge Cake (vegan option) (loseyourselfindreams.wordpress.com)
- Chocolate Brownie (Gluten/Wheat & Dairy Free) (tanyamarchhealth.wordpress.com)
- Higher Lank Farm’s fruity fairy cakes (yesnobananas.wordpress.com)
- gluten free buttermilk scones (cindyhkim.wordpress.com)
- Gluten Free Carrot Cake Recipe (purlbeadsjo.wordpress.com)
Posted on September 12, 2013, in Recipes, Uncategorized and tagged allergies, birthday cake for a child with allergies, Bowel disease, childhood inflammatory bowel disease, cooking for allergies, Crohn's, dairy free, Disability, egg free, Eosinophilic Colitis, Eosinophilic disease, food allergies, Food allergy, free from birthday cake, free from cake icing, gluten free, nut free, recipes for allergies, soya free, xantham gum. Bookmark the permalink. Leave a comment.