Tag: food blogger

Chocolate Irish Potato Cake (Vegan & Allergy Friendly)

6 Comments
CHOCOLATE IRISH POTATO CAKE (VEGAN & ALLERGY FRIENDLY)
CHOCOLATE IRISH POTATO CAKE (VEGAN & ALLERGY FRIENDLY)

 

Ingredients

  • 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.

Directions

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.

  1. Pre-heat oven to 180’C.
  2. 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.
  3. 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.
  4. Slowly add 1c of hot water to the mashed potato stirring carefully to create a smooth liquid.
  5. In the food processor, blend the oil, sugar, and vanilla until smooth.
  6. Add the linseed (egg-replacement) and blend.
  7. Add the liquidy potato.
  8. Add the flour, baking powder, baking soda, salt, cocoa, cinnamon and blend till smooth.
  9. Pour into a silicon cake tin.
  10. 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.
  11. Dust with icing sugar.

This comes out as a beautifully moist, rich, chocolatey cake.

Alternatives:

  • 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.

Mum’s Spiced Fruit Loaf

1 Comment


This is a fabulous recipe and a firm family favourite. It’s also very versatile and can be used to make child sized cakes (in silicon cupcake cases) or miniature christmas cakes (in muffin trays). It also freezes well.

Ingredients

Group 1

  • 1/2c sugar
  • 50g butter or 60ml rice bran oil
  • 1c sultanas
  • 1c chopped dates
  • 1T golden syrup or maple syrup
  • 1 1/4c water

Group 2

  • 1 1/2 tsp  ground ginger
  • 1 tsp cinnamon
  • pinch nutmeg
  • 1/4 tsp ground coriander
  • 1/2c chopped walnuts (optional)
  • 1/2 tsp vanilla
  • 1/4 tsp salt

Group 3

  • 2c flour (or gluten free baking mix)
  • 1 tsp Baking Soda
  • 1 tsp Baking Powder

Allergies: dairy free, soy free, egg free, gluten free*, nut free*.

Directions

  1. Place Group 1 in pot. Boil; then simmer for 5 minutes. Remove from heat and allow to cool.
  2. Stir in Group 2.
  3. Ideally allow to cool to room temperature (this takes several hours) as this allows the dried fruit time to soak.
  4. Grease and line loaf tin. Preheat oven to 180’C.
  5. Stir in Group 3.
  6. Bake for 1 hour or until skewer comes out smooth.
  7. Cool in tin for 15 minutes before turning out onto wire rack.

Notes

I use a greased silicon loaf tin and often cook a smaller portion in silicon cupcake cases at the same time (for my toddler); the cupcake-sized cakes only take about 15 mins to cook.

This is a versatile recipe. Sometimes I have my toddler help me assemble all of Group 1 and 2 in the pot before I put it on to heat; sometimes I only give the fruit mix 5-10 mins to cool before adding the dry ingredients and cooking it. Sometimes I’ll do the fruit mix after my toddler’s midday nap, let it cool all afternoon, and then put it in to cook after dinner (when the oven is already warm); I’ve also allowed the fruit to soak all night and then cooked it in the morning.

I’ve made this a number of times and varied ingredients (while essentially keeping to the base recipe); i.e. using 1/2c sultanas and 1/2c cranberries; having no walnuts; using coconut thread instead of walnuts; using 1c mixed nuts (smashed) + coconut + melted chocolate + extra water (this is the one pictured).

Walnuts are a soft nut that are easy to smash and chew. I’ve made this using a nut mix (predominantly walnuts & almonds with some hazelnuts and brazil nuts) because it was on special – the other nuts just take a bit more effort to smash. If you have a young baby or toddler then you may want to leave the nuts out until they’ve grown all their molars and are comfortable chewing nuts.  I’ve found the ideal way for us to smash nuts is to put them in a plastic bag and have my toddler enthusiastically whack them with her toy hammer!

Allergies: Soy free, peanut free, egg free, dairy free (replace butter with oil).