Sunday, October 6, 2013

Allergy free chocolate sour cream cake recipe

  • 2 cups Orgran self-raising flour
  • ¼ cup cocoa powder
  • 110g lactose free butter or Nuttlex
  • 1 cup sugar
  • 2 tsps Orgran No egg whisked with 160mls water until thick
  • 2 tbsp low fat lactose free cow's milk or goat's milk
  • 1 tsp vanilla essence
  • 250mls lactose free cream
  • 2 tsps lemon juice
  • Pinch of salt
  • 2-3 tbsp icing sugar

  • Preheat oven to 180°C. 
  • Spray the inside of a cake or loaf pan with olive oil spray.
  • In a large bowl, combine the flour and cocoa powder.
  • In the separate bowl cream the butter or Nuttlex and the sugar.
  • Add the No Egg mixture and beat until combined.
  • Stir through the milk and vanilla essence.
  • In a small bowl, quickly whisk together the cream, lemon juice  and salt to make sour cream (will not thicken further).
  • Stir the butter mixture and sour cream into the flour mixture.
  • Pour the cake mix into the cake pan and spread evenly.
  • Bake for 45 minutes or until cooked through.
  • Allow the cake cool for 15 minutes then invert the pan and remove the cake.
  • Let the cake cool completely.
  • Place the icing sugar in a sieve, shake the sugar over the cake and serve.

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