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Chocolate Cake (MEWS)

Chocolate Cake (MEWS)

by FoodMaestro | 9 February 2016

A rich free-from MEWS (Milk, Egg, Wheat and Soya free) chocolate cake - perfect for a special occasion

Dietitian Charlotte Stedman shares her free-from recipe for a delicious home-made chocolate cake, with several options on fillings and icing to suit your taste.  

Ingredients (Makes one sandwich cake)

  • 150g wheat-free flour
  • 50g cocoa powder
  • 1 ½ teaspoons baking powder
  • 1 teaspoon bicarbonate of soda
  • 100g caster sugar
  • 1 small tin of pitted prunes in fruit juice
  • 50ml vegetable / rapeseed oil
  • 200ml milk substitute (soya / rice / oat milk)
  • ½ teaspoon vanilla extract (optional)

Method

  1.        Preheat oven to 180oc / 350oF/ Gas mark 4
  2.        Oil two 7½ “ (19 cm) cake tins
  3.        Empty the contents of a small tin of pitted prunes (including half the juice) into a blender and puree. Then            weigh out 80g of the puree and set aside
  4.        Sift all the dry ingredients into a bowl and mix together
  5.        Add all the wet ingredients, including the 80g of pureed prunes, and mix into a smooth batter
  6.        Divide batter equally between the two cake tins
  7.        Cook for about 15 minutes or until an inserted skewer comes out clean
  8.        Leave to cool for 5 minutes before removing from cake tin onto a cooling rack
  9.        Ice the cake when completely cool (see below)

Fillings and icing

If making a sandwich cake, try the following fillings: strawberry / raspberry jam, milk-free chocolate spread or butter icing. Dust the top of the cake with icing sugar or for more special occasions try one of the following icings:

Chocolate icing: break 40g milk-free plain chocolate into small squares and place in a bowl with two teaspoons milk substitute. Place bowl inside a larger bowl containing about 2 cm boiling water. As the chocolate starts to melt, stir until it becomes a smooth chocolate sauce that can be spread over the cake. Leave for 1-2 hours to set.

Glace icing: mix 50g egg-free icing sugar, 10g cocoa powder and 15ml orange juice or water until you have a smooth icing that is slightly runny but thick enough to coat the back of a spoon. Add extra icing sugar to thicken or water to make runnier if needed. Spread icing over cakes, and leave to set for 1-2 hours.

Butter icing: to top and fill a 7½ sandwich cake, mix together 200g dairy-free fat spread or ‘cream’ cheese, 400g icing sugar, 50g cocoa powder, and 1-2 tablespoons milk substitute (rice/oat/coconut milk) until smooth and creamy. Add extra icing sugar to thicken or a little extra milk to make it less stiff if needed.

Tips:

  • Wheat free cakes do not keep very well and are best eaten on the day of baking. Any cake that you are not planning to eat may be frozen for another occasion.
  • If wheat/milk-free not required – simply substitute with self-raising wheat flour, cow’s milk and butter.
  • Any leftover prune puree may be frozen for use in future baking or as a natural sweetener added to plain yoghurt, smoothies or porridge.