Tag: morning tea

Grain and Egg FREE -Chocolate and Coconut Cake

 

This cake is amazing, chocolate and coconut moist cake, and it’s grain and egg free!! Yes completely grain and egg free so perfect for people with intolerance’s! In our family we have my niece Phoebe who is anaphylactic to egg and nuts, we also have my mum who is wheat intolerant so it makes desserts hard, especially cakes.  But this cake ticks all the boxes, and it tastes great! Chocolate and coconut cake.

vegan chocolate cake
Chocolate Cake

GRAIN, EGG AND DAIRY FREE CHOCOLATE & COCONUT CAKE RECIPE

INGREDIENTS

400ml Coconut Cream

1/2 cup cocoa

1 1/4 cups brown sugar

200 ml vegetable oil

1 cup coconut four

3 teaspoons baking powder

METHOD

Pre-heat oven to 170 C

Blend together the coconut cream, brown sugar and cocoa.  Slowly add in the vegetable oil until combined.

Sift in coconut flour and baking powder, mix well until combined.

Pour into greased caking tin.  Bake at 170 C for 40 minutes.

Allow to cool in tin and then carefully turn out.

I used the icing from this recipe.  But it would be equally delicious without icing and eaten warm!

Note:  The coconut flour does make it a fragile cake, but it does not detract from the great flavour you just need to be careful!

Delicious as a birthday cake for the whole family - grain, dairy and egg free
Delicious as a birthday cake for the whole family – grain, dairy and egg free

 

 

 

Boiled Chocolate Cake

This is THE chocolate cake recipe you neeeed in your life.  First of all its a basic recipe, nothing fancy, nothing expensive but the result is a moist chocolatey chocolate cake – that you will make again and again!  The best part is only one saucepan to wash up at the end!  Read the tips at the end of recipe to make sure you get the best possible result!

Boiled Chocolate Cake Recipe
The best chocolate cake -Boiled Chocolate Cake

Ingredients

2 1/2 cups sugar

2 cups water

1 teaspoon bi-carb soda

4 tablespoons cocoa

250 grams butter

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4 eggs

3 cups self raising flour

Method

Preheat oven to 180

In a large saucepan add sugar, water, bi-carb soda, cocoa and butter (ingredients above line)

boiled chocolate cake
Ingredients ready to be boiled

Bring ingredients to the boil.

boiling chocolate cake
boiling chocolate cake

Cool mixture completely.

cooled boiled chocolate cake
allow the boiled ingredients to cool

Beat in eggs and flour until smooth (whisk or electric beater)

Pour into cake tin lined with baking paper and spray with oil. (Either round or rectangle)

Prepping my baking tin
How I prep my cake tin – the nanna way!

Bake for 35 – 40 mins for rectangle cake or 60 – 70 mins for round.

Allow to cool, slice in half and ice using this chocolate icing

Eat, and make again and again.

 

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Tips

  • This makes a large cake – what the USA would call a sheet cake (if baked in a rectangle tin or pyrex dish.)  Perfect for birthday parties & school things.  But equally great round when you can cut in half and ice and the end result is an impressive large cake.
  • Saucepan choice is important, this is a large cake and it all goes in here and is boiled so make sure it is a large saucepan!
  • Do not over boil – i did this the first 847 times I made this cake – don’t get distracted! Boiled sugar is not easy to clean up.
  • Make sure the mixture is cooled before you add the eggs you don’t want scrambled half cooked eggs in your cake.
Boiled Chocolate Cake
Boiled Chocolate Cake

 

Never Fail Scones

These scones, are the only recipe that I have ever used. Easy and always, always turn out perfect.  The original recipe comes from a school recipe book from St Augustines Primary School, but I have altered it slightly!

scone recipe
delicious never fail scone recipe

Ingredients

3 cups SR Flour + extra for rolling

1/2 cup castor sugar

pinch salt

100 grams butter

1 1/4 cups milk

Method

Preheat oven to 240 degrees

In a large bowl sift in the flour and salt.  Using only your finger tips rub in the butter into the flour until all butter is rubbed and it looks like tiny crumbs.

Add sugar, stir in and make a hole in the middle of the mixture.  Pour all milk into the hole and mix in using a butter knife (so the mixture doesn’t stick as easily).  Mix until you have a combined ball with no flour left around the sides of the bowl or the bottom.

Sprinkle the extra flour onto your bench and gently knead out the dough until it is 2-3 cm high.  Using a scone cutter or a glass, dust rim in flour and cut out scone.  Place cut scones on a baking tray touching each other.

Roll your dough off cuts together and cut out more scones until all dough is used.  Should make 12 large scones.  Dust scones with extra flour.

Turn the oven down to 210 degrees and bake scones for about 18 mins until nice and browned.

Serve as fresh as possible with whipped cream and raspberry jam!

scones with jam and cream
scones with jam and cream recipe

 

Vanilla Cupcakes with Chocolate Icing

Vanilla Cupcakes with Chocolate Icing

This cupcake recipe is no-fail!  They are easy and delicious.  You will make them over and over agin, by far one of my most asked for recipes!  Coupled with this chocolate butter icing it is the perfect classic flavour combination.

Vanilla Cupcakes with Chocolate Icing
Vanilla Cupcakes with Chocolate Icing Recipe

RECIPE VANILLA CUPCAKES

3/4 cup castor sugar

2 cups self raising flour

125 grams butter

2/3 cup milk

2 eggs

1 teaspoon vanilla essence

Method

Makes 12 cupcakes.

Beat all ingredients together until thick and mixed well.  Normally 2-3 minutes if you use an electric mixer.  The mix should be smooth and a consistent pale colour.

(Occasionally i need to add an extra 2 tablespoons of milk, it seems to be every 3rd time, it may be the size eggs i have used?  But be aware if you use smaller eggs, or the mixture is very thick, add a dash more milk.)

Spoon into patty pans in a muffin tin, bake at 190 degrees for 12 mins.

Bake at 210 degrees if you want peaked tops for 12 mins.

Vanilla Cupcakes with Chocolate Icing
Vanilla Cupcakes with Chocolate Icing

RECIPE CHOCOLATE BUTTER ICING

The reason this chocolate icing is better then all other icings is the vanilla essence.  It might sound like a simple or unnecessary addition but once you add it in once you will always add it.  The vanilla takes it to another level in the flavour category!

2 cups icing sugar

2 tablespoons cocoa

3 tablespoons soft butter/margarine

3 tablespoons milk

1 teaspoon vanilla essence

Method

Sift together the icing sugar and cocoa.

Add milk, vanilla and butter, beat for 2 mins on high until smooth.

Spread on and eat!

If you want to pipe this icing, use 2 tablespoons of milk and butter.

Vanilla Cupcakes with Chocolate Icing
Vanilla Cupcakes with Chocolate Icing

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Choc chip cookies

choc chip cookies

This recipe is what my mum has been using, since forever. It’s relatively fool proof – my year 8 students use it. So you know it’s easy and without the chocolate chips its a great basic cookie that you can use in heaps of different ways, add peanut butter, jam drops, anything!

choc chip cookies
Choc Chip Cookies Recipe

125 grams butter/margarine
1/2 cup brown sugar
1/2 cup castor sugar
1 teaspoon vanilla essence
1 egg
1 3/4 cups self raising flour
250 grams choc chips

1. Cream together butter and sugars. At home I do it with a mix master because it’s quicker but at school it’s by hand.
2. Once it’s mixed uniformly (no visible chunks of butter) add egg and vanilla and mix until smooth.
3. Sift in flour and stir until a thick dough is formed, add all the choc chips and mix in.
4. Roll dough into same sized balls and place on baking tray, make sure they have enough room to spread in the oven.
5. Bake at 180 degrees for 10-12 minutes. When they come out of the oven they will still be soft, as they cool down they will harden.

My favourite variation is adding 1/4 cup peanut butter in step 1, it’s amazing!!!IMG_2008.JPG

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