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Fee
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chez
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sean
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frewen
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bernie-woman
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toggle
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 Posted: Thu Jan 07, 10 3:41 pm Post subject: Egg- and dairy-free chocolate cake |
 
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Egg- and dairy-free chocolate cake
Despite the unlikely-looking ingredients this makes a really light sponge with a pretty convincing chocolate flavour. These quantities make one large cake (9x13�). You can also halve the quantities to make approx. 36 mini-muffin sized cupcakes. The US cup measurements can�t easily be translated into weights, but it�s worth getting hold of a cheap set of cup measures as it�s so much easier and quicker than weighing.
Ingredients
2 cups sugar
3 cups plain flour
1 teaspoon salt
2/3 cup cocoa
2 teaspoons bicarb of soda
2 tablespoons white vinegar
1/2 cup sunflower oil
2 teaspoons vanilla essence
2 cups cold strong decaf coffee
1. In large bowl, sift together sugar, flour, salt, cocoa and bicarb.
2. Add vinegar, oil, vanilla and coffee and mix well.
3. Oil and flour the baking pan, or line muffin tin with paper cases
4. Bake at 170�C/325�F/gas mark 3 for 30-35 mins for a large cake, 20 mins for cupcakes.
5. Once cooled you can ice with a mixture of icing sugar, cocoa and water.
Last edited by toggle on Thu Jan 07, 10 3:43 pm; edited 1 time in total |
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toggle
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chez
Joined: 13 Aug 2006
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Location: The Hive of the Uberbee, Quantock Hills, Somerset
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| Posted: Thu Jan 07, 10 3:42 pm Post subject: Fruitless Fat Cake |
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Fruitless Fat Cake - From Earthenwitch's old blog
It's got an egg in, though. You could, perhaps, try using milk instead?
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Ingredients
1 lb mixed dried fruit (I add ginger and cherries and sometimes apricots to this; also sunflower seeds)
1 c sugar
2 c self-raising flour (I use wholemeal)
1 egg
1 c cold tea
Get to the good stuff already
Measure out the tea, sling in a pan, and add the fruit. Now, technically, the next bit is cheating, as you are supposed to then soak the blighter overnight, but being the patient person I am, I decided to boil it for about ten minutes with a lid on, having added an extra slug of tea. Move it off the heat, and let it cool down while you sort the rest out.
Sorting the rest out basically means chucking it all, bar egg, into a bowl and mixing it up. When the fruit and tea have cooled down, add it to the dry things, beat the egg, and add that too. Stir the bally lot of it until it gives up.
I used two smallish loaf tins, dividing the mixture equally (oh surprise) and cooking it for about 40 minutes to an hour at about 190�c. I also find that forty minutes provides ample time for retiring, armed with something potent. Provided upright motion is still an option, after the required time has elapsed, turn them out to cool on a wee rackette. You know. Like a rack, but smaller. So there you have it - fruitless fat cakes. |
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bagpuss
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cir3ngirl
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Fee
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cinders
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Location: norfolk The daft old bat club
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Fee
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). Looks a bit naff and well, pretty much just sugar padded out with some cocoa and flour, but trying it anyway!
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