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Annabel's Ultimate Egg & Dairy-Free Chocolate Cake

Planning a party and catering for allergies? You NEED this cake recipe created by Annabel Karmel, the UKs No.1 children's cookery author!

Annabel's Ultimate Egg & Dairy-Free Chocolate Cake

Preparation Time: 15 minutes

Serves: 10

Cooking Time: 35 minutes

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If your little one has an allergy, birthdays needn't take a back seat in the cake stakes! This incredible egg and dairy-free chocolate cake is sure to please all mini party-goers. For super speedy prep, Annabel used the Dualit Hand Mixer which is her go-to baking tool!

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Ingredients
  • 175ml sunflower oil
  • 75g golden syrup
  • 2 tsp vanilla extract
  • 500ml boiling water
  • 60g cocoa powder
  • 450g self-raising flour
  • 200g caster sugar
  • 1 tsp baking powder
  • 2 tsp bicarbonate of soda
  • Chocolate Icing and Filing
  • 75g dairy-free margarine
  • 75g soya soft cheese
  • 150g Icing sugar, plus extra to dust
  • 50g cocoa powder
  • 1 tsp vanilla extract
  • 125g dairy-free chocolate, chopped, plus extra to grate and decorate
  • 8 tbsp seedless raspberry jam, warmed until runny

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Method
  1. Pre-heat the oven to 160°C Fan / 350°F / Gas 4. Grease and line the bases of 2 x 20cm /8 in round sandwich tins.
  2. Stir the oil, syrup, vanilla and boiling water together in a large bowl until well mixed.
  3. Sift in the cocoa powder and flour, then add the sugar, baking powder and bicarbonate of soda and whisk until light and fluffy, using the Dualit Hand Mixer with flat beater attachments for speed and ease.
  4. Divide the mixture between the tins. Bake for 30-35 minutes until risen and firm in the middle.
  5. Remove from the oven and transfer to a wire rack to cool.
  6. For the icing, whisk the margarine, soft cheese and icing sugar together in a bowl until light and fluffy. Stir in the cocoa powder and vanilla extract.
  7. Melt the chocolate in a heatproof bowl over a pan of simmering water, then leave to cool before adding it to the bowl. Whisk the icing until it thickens.
  8. Put one of the cakes on a cake stand. Brush the warm jam over the cake. Spread a third of the icing on top, right to the edges. Place the second cake on top and brush it with more jam.
  9. Completely coat the top and sides of the cake with the remaining icing. Decorate with chocolate and dust with icing sugar.

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For great advice and information on child nutrition and weaning, visit www.annabelkarmel.com

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Dualit Product Used

Hand Mixer

£79.99

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