HAPPY MOTHER’S DAY to all mum’s but especially to all the special food allergy mum’s out there that care, look after and keep safe their allergy children every minute of every day… I have some love to share with you today for all the amazing work you do! Here’s a yummy egg free, dairy free, wheat free, nut free scrummy (scrumptious+yummy), chocolate cake! Enjoy… you deserve it!!
Two Minute Chocolate Cake
INGREDIENTS: 2 cups Wheat-free Self-raising flour & ½ tsp baking powder- sifted, 1 cup castor sugar, ¼ cup cocoa (or 1/3 of a cup for the super chocolate lovers out there), pinch of salt, 125g Nuttelex – melted, 1 cup soy or rice milk (1/4 cup of extra soy/rice milk if needed), 100ml apple puree, a handful of dairy free white choc choc chips (optional), dash of vanilla essence.
Baker’s note: the apple puree in this recipe acts as a binding agent instead of x2 eggs, along with the 1/2 tsp baking powder and 1/4 of the extra fluid
METHOD: Preheat oven to 180 degrees Celsius (160 degrees fan forced). Line a large tray 18cm cake tin with baking paper.
Place all ingredients into a large bowl in the above order. Beat until thoroughly combined, approximately 2 minutes. Spoon 1/2 of mixture into cake tin. Sprinkle choc chips over and spoon the remaining mixture if you choose to use. Bake in the centre of oven for 35-40mins. Allow to cool on wire rack. Ice with your desired icing and toppings…
Yours in health and happiness, Mama bear xo