Easy Egg and Dairy Free Cake

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Well our days here have been very busy as we have finally got our house-bus and are in the midst of preparing everything to hit the road.  It is super exciting however it is also a bit mental at times so I have been trying to find ways to  get everything done in the best possible way.  The recipe I’m going to share is one that is around on the internet and is a very basic chocolate cake which we have been using as a stand-by last minute recipe for a while now.  It is a very easy recipe to whip up and is particularly good if you need something for ‘egg-free’  friends or if you need to bake many cakes without breaking the bank buying eggs. 🙂

This recipe is a favourite with my daughter too and she often whips it up when she gets the baking urge.  It also is good for baking as cupcakes as well as a whole cake.  We have even eaten it warm from the oven with berries and cream for a pudding … in fact it is very versatile and fail free which is why I thought I would share. I think the original recipe had a bit more sugar in it which we have reduced down as we were consuming less sugar and so could taste the sweetness in things more.  I have put the original recipe here the best I can remember (before I just wrote out the recipe my daughter uses) and then our adaptions in brackets.

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Too good (and warm from the oven) for herself to resist.

Chocolate Cake (Egg and Diary Free)

  • 1.5 Cups Flour (both wholemeal and white work)
  • 1/2 Cup Sugar (we usually use honey and have also used dextrose which can make it a little crumby)
  • 1/8 Cup Cocoa
  • 1 Teaspoon Baking powder
  • 1/2 teaspoon baking soda
  • 1/2 Cup oil (any oil that you like … we use Olive)
  • 1 Cup water
  • 1 teaspoon vanilla essence (also made with other ‘flavours’ )
  • 1 Tablespoon vinegar (white vinegar though I’d sure any would be fine)

-Mix the dry ingredients

-Add the wet ingredients

-Mix very well to ensure there are no ‘pockets’  of flour

-Pour into a lined cake tin and bake at 180C for 20-25 minutes

-Ice, sprinkle with icing sugar, decorate with berries or leave plain and ENJOY.

 

Hope this finds you all well and enjoying the changes of season happening around us all.

Arohanui

Y

www.becominghealthy.co.nz

Big Bird’s Banana Bread

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Tonight’s recipe is courtesy of my son and his Sesame Street book. 🙂  I have to confess that life has been very busy this past week and so there has been very little time for anything but the basics let alone baking.  So that equals no photos this week sorry.

This is an easy recipe which he loves to make himself (after a few times with help) and the bonus is that it has no refined sugar in it and is also egg free for those times when our hens aren’t willing.  It is a good one for wee hands to make themselves or a quick one to whip up when the need arises.  Thanks Big Bird 🙂

Big Bird’s Banana Bread

3 peeled ripe bananas

1/4 – 1/2 C honey (depends how sweet you like it and how ripe your bananas are)

1/4 C melted butter

1/2 tsp baking soda

1.5 C whole wheat flour

  • Melt butter in a small pot
  • Mash bananas and mix with the melted butter
  • Add baking soda, flour and honey
  • Mix well until fully blended
  • Pour into a lined cake tin
  • Bake for 1 hour  (or until the skewer comes out clean) at 180 degrees Celsius
  • Cool and enjoy

Hope this finds you all happy, healthy and enjoying life.

Arohanui

Y

www.becominghealthy.co.nz