Allergy free chocolate sour cream cake recipe

Ingredients

• 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

Method

• 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.