Dairy, Egg and Peanut/Tree Nut Free Chocolate Birthday Cake is an all time favourite with family and friends.
This cake was made In honour of Andy’s 45th birthday.
I love the sparklers! They fancy up the cake and inhibit any blowing.(cross-contamination issues not to mention germs)
As a child, this beloved cake was known to me as ‘Wacky Cake’. My mother would make it more as a snacking cake, with no icing in a 9 by 13 pan.
It is more like a science experiment….I believe it gets its name from the steps taken to make the cake.The boys always love watching the baking soda react to the vinegar when the water is poured over top. A very kid friendly cake to make, bake and enjoy while introducing them to their first chemical reaction.
In the early days, this Dairy, Egg,Soy, and Peanut/Tree Nut Free Chocolate Cake recipe came in very handy when I was without a computer and the internet. It got me thinking, if this cake can taste delicious without dairy and eggs, what else can I try?
My quest for yummy dairy and egg free treats was born!
Over the years, I have baked this cake for many parties at home, for friend’s and relatives and at the children’s school. (I made Michael’s Grade 8 class’s Graduation Sheet Cake and also a Vanilla Sheet Cake) They have all been none the wiser as to what was ‘missing’ from the cake. If anything, it has caused people to think that Michael doesn’t ‘really have’ any food allergies.
My mother believes she was handed down this recipe by a dear friend of the family. She was a Girl Guide Leader and I believe she picked it up from her time with the guides.
Dairy, Egg, Soy and Peanut/Tree Nut Free Chocolate Birthday Cake / Wacky Cake
3 cups unbleached all-purpose flour
2 cups granulated sugar
6 tbsp cocoa (dairy free)
2 tsp baking soda
2 tsp baking powder
2 pinches kosher salt
2 tbsp white vinegar
2 tsp pure vanilla
10 tbsp (150 ml) canola oil
2 cups lukewarm water
Grease (canola oil) and flour 2 round cake pans with a piece of parchment paper cut out to fit the bottom of the cake pan.
P.S. For the ‘Wacky Cake’ version, add all dry ingredients to a 9 by 13 pan.
Make 3 holes: add vanilla, vinegar and oil into one hole each.
Pour lukewarm water over, combine all ingredients and watch the ‘magic’.
Bake at 350F for 30 minutes.
Let cool on cooling rack until completely cool.
Dust with icing sugar or with chocolate icing. See recipe below.
P.P.S. Half the recipe makes 12 cupcakes (bake at 350 F for 20 minutes) or an 8 by 8 cake.
The chocolate icing recipe was adapted from Better Homes and Gardens NewCookbook.
Dairy/Soy Free Chocolate Icing
1/3 cup Earth Balance (for a soy free version use Earth Balance’s Soy Free)
4 cups icing sugar
1/2 cup cocoa (dairy free)
1/4 cup water
1 1/2 tsp pure vanilla
Beat margarine until softened.
Gradually add 2 1/2 cups of icing sugar and cocoa.
Slowly add water and vanilla mixture.
Gradually add the last cup of icing sugar.
Enough icing to ice a two layer cake.
P.S. Half the icing recipe to ice 12 cupcakes or an 8 by 8 cake.
Always CHECK INGREDIENTS each time you purchase products.
Have you adapted similar recipes for your own food allergy needs? I’d love to hear about them. Please share in the comments!