Dairy free Chocolate cake
Store bought cakes are out of the question for us, as they contain dairy products like butter, milk & cream. BabyT is allergic to dairy so cakes are a relatively rare phenomenon at our home. But for his birthday I wanted to make sure he had a cake which he could cut, and eat too. And to make it healthier I cut out the white flour and made it from wheat flour (aata) instead. This is a recipe from one of my favourite culinary artists – Nigella Lawson. Her recipe is for chocolate olive cake, but I modified this to make our dairy-free and white flour free cake.
Servings Prep Time
500gms 15 – 20minutes
Cook Time Passive Time
40minutes 10 minutes
Servings Prep Time
500gms 15 – 20minutes
Cook Time Passive Time
40minutes 10 minutes
Ingredients
Instructions
  1. Measure out the unsweetened cocoa powder and then add boiling hot water to it, making sure to whisk it well while pouring. I used a fork to blend in the water and cocoa. Keep blending in till there are no lumps and the mixture is all even and runny.
  2. Add vanilla essence to the cocoa mix and stir it in well. Leave this aside to cool. At this stage you can also preheat your oven to 180*
  3. Measure out the wheat flour and sift it out into a dry bowl. Sift in the salt and baking powder too. Mix them all with a dry fork or spoon and leave aside till we’re ready to add this to the egg and sugar mix.
  4. Measure out the sugar in another dry bowl. Break in the eggs and add the olive oil too. Now whisk all these together either by hand whisk or with your electric whisk if you have one. I managed fine with just hand whisking with a balloon whisk.
  5. Add the cocoa mix to this egg mix and fold in with a large spoon or spatula.
  6. Add the flour mix bit by bit to the egg and cocoa mixture and fold in. There’s no need to beat or whisk it at this stage. Keep adding some flour, fold it in and when fully incorporated into the egg mix, add more flour. Do this till all the flour has been added in.
  7. Line a spring form pan or regular cake tin with some of the olive oil. If using a spring form pan line it with baking sheet or grease proof paper. If a regular cake tin then dust the whole pan with some flour till all the inner surface is oiled and flour dusted. This helps prevent the cake from sticking to the sides of the pan.
  8. Pour the cake mix into the baking tin and spread it evenly by rotating the pan in your hands or tapping it. Don’t bother too much with uniformity, the cake batter will slightly melt and cover the tin in the oven during baking.
  9. Put the cake tin into the oven to bake at 180* for about 40 minutes till a toothpick pricked in the centre comes out clean and dry. Avoid the temptation to open and prick the cake often. Ideally check around 35 to 40 minutes for this.
  10. Allow the cake to rest for about 10 minutes before you cut and eat it.
Recipe Notes

I did not decorate the cake as I was running short of time and couldn’t think of any dairy free and healthy alternatives. But in hindsight, you can consider a light dusting of icing sugar, or use a stencil and then dust it with icing sugar or simply decorate the top with chopped seasonal fruits – strawberries go really well with chocolate.