A little while ago I decided to reduce my Dairy intake, one of the things I knew I would miss most was and is cake and chocolate. So I decided as one of my first Dairy Free bakes to try a cake. I found this delicious Dairy and Gluten Free recipe by Nigella Lawson. I have to say straight off that this cake is not Vegan as it does unfortunately contain Eggs, I’m hoping to attempt Vegan cakes asap but need to get myself a few extra ingredients before I can do this. This cake was delicious, moist and lasted less than 24 hours in our house, it was fairly easy to make and I’ll definitely be baking it again (soon!).
For the cake:
- 150ml Olive Oil
- 50g Cocoa Powder
- 125ml Boiling Water
- 2 Tsps Vanilla Extract
- 150g Ground Almonds
- 1/2 Tsp Bicarbonate of Soda
- 200g Golden Caster Sugar
- 3 Eggs
Preheat the oven to 170C. Grease and line a 22cm or 23cm round tin. (I only had a 20cm round tin and that worked fine too).
Sift the Cocoa Powder into a bowl and whisk in the boiling water a little at a time until you have a runny (but not too thin) and smooth mixture. (This can be a little messy- my friend hadn’t used an electric whisk before, hence the chocolate splatter all over our toaster!!) Add in the Vanilla Extract and set to one side.
Then combine the Ground Almonds and Bicarbonate of Soda in another bowl and put to one side for later.
Put the Eggs, Sugar and Olive Oil into a bowl and mix together for about 3 minutes (I highly suggest a hand held electric whisk or freestanding mixer for this). You want the mixture to be pale, full of air (check out the pretty bubbles!) and a thickened cream like consistency.
Gradually add in the Chocolate mix (on a slow speed), then fold in the Almond Mixture until fully combined.
Carefully pour the cake mixture into the cake tin- word of warning, the mixture is very runny, and if like me, you use a smaller tin it will fill to the very top. How I didn’t spill the mixture when putting the tin in the oven is nothing short of a miracle!
Bake in the oven for around 40-45 minutes, mine took around 30-35 minutes but my oven is like a furness. I wasn’t expecting the mixture to rise much but it rose quite considerably and I was a little concerned at one point it may spill over the cake tin! When the edges of the cake look ‘dry’ and the centre (the very centre of the cake) still looks ‘damp’ then the cake is ready.
Let the cake cool for a few mins in the tin before turning it out onto a cooling rack and sprinkle with Icing Sugar if you fancy. We ate it whilst warm and I think it would go deliciously with some Ice Cream or Cream (obviously Dairy Free alternatives for myself, which I’ve actually found to be super yummy). The cake was equally as tasty cooled the next day and our Toddler took quite a liking to it too. The cake has a squidgy moist texture but I’ve read if you prefer a slightly looser texture then you can exchange the Ground Almonds for 125g Plain Flour. I personally like the close texture of the cake, makes it feel more like a pudding (and you can never go wrong with pudding!).
Let me know what you think if you give it a try yourself.