Egg & Dairy Free Chocolate Cake

Updated: Jul 8

Postpartum Food or Special Celebration Cake - Canberra & Gold Coast Postpartum Doula Support

AUTHOR: Lee Reicheneder


I have anaphylactic by touch egg allergies so egg is something we never cook with or have in our home and my daughter has a dairy and soy protein allergy. I think her allergy is probably more of an intolerance now as she eats dairy without issues, there is no mucus in poo anymore after she eats it, and soy only causes irritations like thrush, tummy pain, and tummy bloating. Neither of these results in any breathing issues or even rash like they used to – although we still avoid soy because who likes tummy pain, bloating or thrush right? For many years there though we had to avoid dairy and soy fullstop so this recipe is very adaptable with the milk being optional.


Now I am a Mum of 5 babies (1 which grew wings early on in my pregnancy), 2 with many disabilities and the need for very expensive therapies and doctors’ appointments. I don’t have the money for expensive custom made cakes that meet all of our dietary needs so I make my own for us, and I don’t like extra work either – I like to eat cake but I hate cooking it (well except for the cake batter cleaning part I’ll tackle my children for that jokes) so I will cook only 1 cake or make 1 really big one just to avoid cooking 2 for birthdays so close together. In our case, that is my 3rd child's birthday and my husband’s birthday (only hours apart – if my son was born 3hrs earlier they would have held the same birthday). So I make 1 big cake with 2 different sides and 2 different candles.


The serving amount of the recipe shown is only for 12 your standard cake size, but to make a big cake like the one pictured all you need to do is add 2-3 times the amount of ingredients and stick it in a big pan. Easy!


~ Blessings Lee (Canberra Doula)


Ingredients

125g butter optional

3/4 cup caster sugar OR 1/2 cup brown sugar & 1/4 cup caster sugar whatever your preference

1 tsp vanilla essence

1 cap full of cooking oil (I use sunflower)

1/2-2 bananas mashed ripe (the more mashed out to avoid clumps the better – you will see in the picture of batter why this is important unless you like small banana clumps to appear in your cake at the time I didn’t really care but you ideally shouldn’t be able to see the banana once it is mixed through and you shouldn’t be able to visibly notice it when it is cooked – I usually only use 1/2 -1 banana when making chocolate cake otherwise it’s very banana-flavored rather than nicely chocolate flavored, ultimately it is a personal preference thing)

1 1/2 cups self-raising flour

1/4 cup milk or water or milk alternative and add warm water as desired to get the texture you are after

Cocoa powder (use your own judgment on how much)

Baking Paper to line the oven tray optional – you can use butter or oil

Icing is optional but I usually use CSR Pure as it is only cane sugar.

When I am using butter I usually melt it in a saucepan on the stove first, turn off the stove once melted and then add each ingredient directly into the warm saucepan mixing it through as I go. I find the cake turns out fluffier and nicer once cooked when I prepare it like this – although you can prepare it any other way it will still be nice.



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Method:

FIRST SET OVEN TO 170c

1 – Mash bannana to the texture desired (if I am not incredibly lazy I like to make it smooth to avoid clumps)

2- Place butter (if using butter) in a saucepan on the stove using low heat until melted. Turn off once done

3- Dependant on your preference you can move the butter to a mixing bowl or just add ingredients to the saucepan

4- Add vanilla extract and sugar mix through

5- Add milk or water and mix

6- Add flour and banana then mix

7 – Add additional warm water or milk or milk alternative as desired until you reach the desired texture

NOTE: Your batter should be able to easily stir with a spoon (so not really thick) it also should not be really runny and definitely shouldn’t be watery. It should be somewhere in between where you can easily pour it into a cake tin but not become some kind of stew or soup fluid – you should be aiming for your standard cake batter texture and density. Hopefully, you can be the judge of whether you think it is a standard cake batter look during preparation.

8- Add as much cocoa into your mix as desired to make it as dark as you want

You can taste test this as you go to see if it is to your liking or if you want to add a smidge more vanilla extract, sugar or more cocoa powder. Again this is all personal preference.