egg, dairy, peanut and nut free crazy chocolate cake

Latest update on recipe: Change all purpose flour to cake flour to achieve an even fluffier, light chocolate sponge.

It is EGG FREE, DAIRY FREE, PEANUT FREE, NUT FREE. That means it is totally Corey friendly which is a winner in my book.

AND NO EGG REPLACERS. No wonder it’s called a crazy cake!!

This allergen friendly crazy chocolate cake is So EASY to make you will be crazy not to try!! It came out crazy moist and fluffy, not at all like a lot of commercial allergen friendly cakes I have tried.

It’s so easy I don’t even need to put screenshots of the process. Just mix everything together and bake.

I used 2 small 8cm cake tins and filled the remaining batter in small cake bite moulds. It bakes fairly quickly so watch it carefully to prevent overcooking. If left in for too long, it turns out like a really hard cookie which tastes ok but not ideal for a full cake.

The original recipe had a lot more sugar, I reduced it as I preferred it less sweet to counter the sweet buttercream recipe (posting tomorrow SO WATCH OUT FOR IT!). You can add more sugar if you prefer something sweeter.

I can’t wait to experiment with a gluten-free version next once I find a reliable source of gluten-free flour. Here’s a quick look at the ingredients. I was so excited to take photos of my Kitchen Aid I forgot to put the vanilla essence and water into the frame LOL.

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egg, dairy and nut free crazy chocolate cake recipe

Rating: 5.0/5

( 1 voted )

Serves: 4 (5inch diameter round cake) Prep Time: 15 mins Cooking Time: 15-20 mins 15-20 mins Nutrition facts: 200 calories 20 grams fat

Ingredients

• 3/4 cup cake flour2 tbsp unsweetened organic cacao powder1/2 cup caster sugar1/2 tsp baking powder1/2 tsp baking soda1/2 tsp sea salt2 tsp apple cider vinegar1 tsp pure vanilla extract4 tbsp rice bran oil1/2 cup water

Instructions

Mix well together all the DRY ingredients: the flour, cacao powder, caster sugar, baking powder and sea salt.

Make 3 wells in the dry ingredients. Put the apple cider vinegar in one, vanilla extract in the second and the oil in the last. Add 1/2 cup water.

Mix everything together with a wooden spoon till combined and no more dry ingredients are seen.

Bake at 180 degrees celcius on fan mode for around 15- 20 minutes. Or till a toothpick comes out clean in the center.

 

Notes

I do not sieve the ingredients but this cake still rises beautifully. The texture is a stable sponge but still has enough air bubbles to not become dense. The trick is to use a good quality cake flour. I use both baking powder and baking soda as added insurance to get a nice rise. You can also replace caster sugar with icing sugar but do not use corse grain sugar.