Yesterday was a dear friend’s birthday, and a few of us gathered for a playdate which also involved cake and bubbles. I offered to make the birthday girl a cake; my directives: it must be chocolate, and dairy-free.
I flicked through my trusty hand-written book of favourite recipes (collected over the past 13+ years), and found a recipe that could easily be adapted to become dairy-free; it was also considered low-fat, and suitable for those who can’t eat egg yolks too.
The result was, quite honestly, spectacular. I was really pleased with how light and fluffy the cake was, and it was damn tasty to boot. I was going to get a photo of the inside of the cake, but it didn’t last long enough for that kind of carry on.
Dairy-Free Chocolate Cake
3/4 c caster sugar
4T dairy-free margarine
3/4 c boiling water
1 1/4 c self-raising flour
1/4 c cocoa powder
1/2 t baking soda
2 egg whites
Preheat oven to 180degC. Grease and line the base and sides of a ring tin.
Completely dissolve the sugar and margarine in the boiling water.
Sift the flour, cocoa powder and baking soda into a large bowl; add the liquid mixture and beat with an electric mixer for 60 seconds.
Add the egg whites and beat for a further 30 seconds. Do not overmix.
Pour the batter into the prepared tin (it will be quite liquidy, but don’t worry!), and bake in the middle of the oven for 30 minutes.
Cool in the tin for a few minutes before turning out onto a wire rack to cool completely.
Dust with icing sugar, or drizzle with melted dark, dark chocolate, or smother in a dairy-free buttercream frosting:
Melt 50g of dark, dark dairy-free chocolate and set aside to cool*. Beat 100g of dairy-free margarine until pale; gradually beat in 200g icing sugar, and a splash of vanilla extract until light and fluffy. Gently fold in the cooled chocolate and splodge onto the cooled cake (fold in a little water if the frosting is too stiff).
*if you add the hot melted chocolate into the buttercream, it will harden immediately and you’ll end up with a still-delicious-but-not-quite-right chocolate chunk frosting. Trust me on this one – let that chocolate cool.