It’s a challenge to make recipes without certain key ingredients, and I think I’ve cracked it with this one. They have no flour and no dairy. These cakes are for serious chocolate fans who like a dense, dark, brownie-type scenario.
Even though I think they are really delicious, I’m testing them out tonight on one of my toughest taste testers, they are a chocoholic and they love dairy and wheat…I’ll report back on their verdict…
Yes, they loved them. BTW I use the Betty Crocker frosting available in supermarkets which is fantastic, dairy free, super easy and vegan and tastes amazing. Just pipe or spoon it on.
Makes 12 cupcakes.
80g dark chocolate or half a cup of dark chocolate chips
½ cup of mild olive oil (or butter if you prefer)
¾ cup of unsweetened cocoa powder
1 cup of golden caster sugar
1 teaspoon of strong black coffee
¼ teaspoon salt
2 teaspoons of vanilla extract
¼ cup of ground almonds
I made a 100 of these cakes for a wedding last summer and they looked stunning and tasted amazing. It took me a few hours and they are really easy and can be made in advance and frozen. Wedding cakes can cost hundreds of pounds while these cakes will only cost you a fraction of that. You can choose which cupcake cases, what colour icing, and what decoration you want, this is just a guide. If you are dairy free or pushed for time I recommend the delicious Betty Crocker vanilla frosting (it’s vegan too) available in supermarkets. Everyone loves a vanilla cupcake.
This recipe makes approx. 12 cupcakes and you can increase the amount in multiples of 12.
142g plain flour
1/2 teaspoon of baking powder
1/4 teaspoon of baking soda (bicarbonate)
1/4 teaspoon of salt
1 large egg yolk
1 large egg or if you are vegan substitute the eggs with egg replacer for 1 and half eggs( available in health stores and online)
150g golden caster sugar
1/2 cup of mild olive oil or canola oil
2 teaspoons of good quality vanilla extract
75 g sour cream or a plant based version like Oatly crème fraîche
Cupcake pan for baking and cupcake cases
75g butter (at room temperature)
175g cream cheese (at room temperature)
1 teaspoon of vanilla extract
450g (approx.) of icing sugar
Decoration of choice, I used gold dragees which are available in supermarkets
Cupcake cases of choice, can be gold or white(I used dark brown)
Wilton 6B French piping nozzle and piping bags
if vegan or dairy free, I use Dr Oetka vanilla frosting as I can’t make a better version and I’ve tried lots of recipes and they never taste as good.
Really delicious coconut cakes that taste fab even though they are dairy free. Ralph thinks they are incredibly delicious, and he knows his cake.
2/3 cup desiccated coconut
1/2 cup light olive oil
2 medium eggs or egg replacer (instructions on box)
2/3 cup of soya milk (I use Bonsoy) or coconut milk
1 cup of caster sugar
2 cups self-raising flour or self-raising gluten free flour
Pinch of salt
1/3 cup desiccated coconut toasted
2 tablespoons lemon juice mixed with 2 tablespoons of water (it might need more)
2 – 3 cups of icing sugar (it depends on the weather)
Coconut chips toasted (optional)
Another blogger asked me to write a recipe for homemade vanilla extract as I make my own. It’s so easy, and makes a sweet gift for another baker in your life.
6 vanilla beans
8 ounces of good quality vodka
A small glass air tight jar
A dark glass bottle