My little man turned 5 this week and while we didn’t have a big party for him, we did have a few of his mates around for an afternoon tea after school and there had to be a Birthday cake of course! One of his mates is anaphylactic to nuts and eggs and as my two kids are gluten free, guess what most of my cake recipes are based on… you guessed it nuts and eggs!
So I did a bit of research and found this cake also known as ‘The Depression Cake’ which is a recipe that dates back to the great depression when rations of milk and eggs were low and people had to get more creative with their recipes and so the egg and milk free cake was born!
There are many versions of this cake if you google Depression Cake and most are spiced with cinnamon and have raisins etc. but I played around with the Chocolate version. It uses plain flour and I tried it out with gluten free all purpose flour and it worked an absolute treat! I also tweaked some of the other ingredients too so I could make it with what I already had in my pantry and it’s now our household’s favourite cake! I still can’t believe how tasty it is and how easy it is to make…and it’s so moist and fluffy!
The only catch is the sugar content which is higher than I’d usually permit but pretty unavoidable due to so many other ingredients being absent….my reasoning is that this cake is very much a ‘sometimes’ food and will only be made for special occasions so I’m ok with that!
My version of this recipe makes this cake a very ‘intolerant friendly’ cupcake and also safe to take to nut free schools!
This recipe is gluten free, dairy free, egg free and nut free and makes 12 cupcakes. You can definitely double the quantities to make 24 and it works out just as well
1.5 cups of all purpose gluten free flour (I use orgran brand)
3 tblspns of cacao
1 cup of coconut sugar
1 tspn of baking soda
1/2 tspn of salt
1 tspn apple cider vinegar
1 tspn of pure vanilla extract liquid
5 tablespoons of coconut oil
1 cup of water
Preheat oven to 180 degrees.
Pop all the dry ingredients in a bowl and give it a good whisk to get out the lumps
Then add your vanilla, oil, vinegar and water and give another good whisk until you have a nice gooey smooth consistency
Fill patty cakes to the halfway mark and bake 15-20 mins. Check at 15 mins with a skewer, they could be done already or might just need another 5 mins depending on your oven.
Use a lovely dairy free chocolate and coconut cream frosting to keep it dairy free or you can use a basic buttercream frosting if you don’t need it to be dairy free! There are a tonne of yummy frosting ideas HERE
Decorate with strawberries, blueberries or sprinkle some coconut or Hoppers 100’s and 1000’s