- 4T ground linseed/flaxseed + 6T hot water
- OR use 4 eggs.
- 1c hot unseasoned mashed potato (instant is fine)
- 1c of potato flakes + approx. 3/4c boiling water makes 1c mashed potato.
- 1c hot water
- 3/4c rice bran oil
- OR 3/4c softened butter
- 1 1/2c sugar
- 1 tsp vanilla
- 2c flour (or gluten free baking mix)
- 2 1/4 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/4 tsp salt
- 1 1/4c cocoa
- Optional: 1 tsp cinnamon
Allergies: soy free, dairy free, egg free, peanut free, tree nut free, gluten free*.
Note: I’ve included ingredient options so that you can choose whether to use butter & eggs; I made mine without. It’s worth having a recipe like this even if you don’t have allergies. It’s great if you’ve run out of other ingredients (or would rather use the eggs for breakfast!), it’s cost effective, it’s allergy friendly to share with others, and you’re getting extra nutrients + fibre from the linseed. The other fabulous thing about linseed as an egg replacement is that it makes cakes and breads beautifully moist.
My inspiration for this recipe came from finding potato flakes in a bulk foods store and wondering what I could do with them. I gather from the internet that in some countries (like the USA) it’s reasonably common to find potato flakes or instant mashed potato at the supermarket; elsewhere, have a hunt in bulk food and health food stores.
Note: This is a thick batter and you’ll get the smoothest batter by using a food processor. You can also use a big mixing bowl and electric hand mixer but in that case you’ll want to go a bit slower (i.e. egg, beat, egg, beat, etc. and alternate the potato & dry ingredients) to blend & aerate it.
- Pre-heat oven to 180’C.
- Prepare your egg replacement. Use a bowl or mug, put in 4T ground linseed and 6T hot water. Mix and then leave it, for 5-10 mins, until needed (this gives the seeds time to absorb the water) it turns into a stretchy liquid that’s a bit thicker than egg.
- Mix up your mashed potato. You can use a bowl, put in 1c of potato flakes, and then slowly add 3/4 – 1 cup of boiling water while stirring until smooth. It turns into mashed potato very quickly.
- Slowly add 1c of hot water to the mashed potato stirring carefully to create a smooth liquid.
- In the food processor, blend the oil, sugar, and vanilla until smooth.
- Add the linseed (egg-replacement) and blend.
- Add the liquidy potato.
- Add the flour, baking powder, baking soda, salt, cocoa, cinnamon and blend till smooth.
- Pour into a silicon cake tin.
- Cook for 25 min and check (a knife is likely to come out sticky); cook for another 15 mins and check (a knife is now likely to come out clean). Turn the oven off and leave the cake inside for another 10 minutes. Pull cake out and place on bench to cool.
- Dust with icing sugar.
This comes out as a beautifully moist, rich, chocolatey cake.
- If anyone successfully plays around with coconut flour/sugar, let me know. I wonder if it would turn out like a gluten-free Bounty Bar cake.
- If you like coffee consider adding 2T dark roasted instant coffee when adding the dry ingredients.
- For birthdays or special occasions, try splitting the batter between two cake tins. Layer the cakes with cherry, plum, or raspberry jam in between and a thick chocolate frosting on top.
- For another allergy friendly chocolate cake, check out this Depression-Era Chocolate cake.