Search

Call Us
07760277987
Contact Us
info@intolerantgourmand.com

Cake is an absolute must, and when it comes to birthdays even more so! We’ve come up with another totally free-from chocolate cake recipe, which has been a big hit!

Free from Chocolate Birthday Cake - dairy, egg, wheat, gluten and nut free and totally delicious! www.intolerantgourmand.com 

This cake recipe is a new take on our ever popular banana bread, which results in a chocolate brownie style delight!

With just a few simple ingredients, you can create a cake that can either be left as is, carved into a shape (yep it’s stable enough), can have buttercream added for an additional wow factor or covered in fondant icing like we’ve done to really create a true birthday masterpiece.

As an added bonus, we’ve managed to make this dairy-free, egg-free, wheat-free, gluten-free, and nut-free and still super tasty! You're welcome!

We made this cake for Callum’s 5th birthday, and he wanted a Spiderman cake to go with his Spiderman party, so this is what we came up with!

It's made with simple ingredients, and thanks to the banana is healthier than some other cake recipes!

Free from Chocolate Birthday Cake - dairy, egg, wheat, gluten and nut free and totally delicious! www.intolerantgourmand.com 

Free-from chocolate birthday cake

Prep time: 10 minutes

Cook time: 40-45 minutes

(makes enough for an 8” cake tin)

You will need:

For the cake

  • 9.5oz (270g) golden caster sugar
  • 16oz (450g) self-raising gluten-free flour
  • 2oz (60g) cacao powder
  • 5oz (140g) dairy-free spread
  • 6 ripe bananas, mashed until smooth and relatively lump free
  • 2 tsp baking powder
  • ½ tsp bicarb of soda
  • ½ tsp salt
  • 8 tbsp dairy-free milk

For the buttercream:

  • 6oz (170g) dairy-free spread
  • 12oz (340g) sifted icing sugar
  • 2-3 tbsp dairy-free milk
  • 1-2 drops vanilla extract

For the decoration:

  • Coloured fondant icing

Method:

Pre-heat the oven to 180c/ 350f/ Gas 4 and grease and line an 8” cake tin.

Place all of the ingredients apart from the dairy-free milk into a large bowl, and stir until well combined.

Add the milk, and gently stir into the cake mix.

Turn out into the prepared cake tin, and place in the preheated oven to bake for around 40-45 minutes or until a skewer comes out clean when the middle is checked and the edges of the cake have shrunk slightly away from the tin.

Leave to cool slightly before turning out onto a cooling rack.

While the cake is cooling, you can make your buttercream.

Add the dairy-free spread to a large bowl, and beat for 2-3 minutes until soft.

Then add the sifted icing sugar and gently beat for around 5 minutes until smooth.

Finally, add the vanilla extract and dairy-free milk and gently mix in until the mixture becomes an easy to spread consistency.

Split the cake in half and fill with 1/3 of the buttercream, before sandwiching the cake back together.

Use the remaining buttercream to lightly cover the outside of the cake, ensuring you leave a smooth finish.

Then decorate with fondant icing in a design of your choice.

Leave to set before serving.

Enjoy!

Free from Chocolate Birthday Cake - dairy, egg, wheat, gluten and nut free and totally delicious! www.intolerantgourmand.com

 

Free from Chocolate Birthday Cake - dairy, egg, wheat, gluten and nut free and totally delicious! www.intolerantgourmand.com

 

Free from chocolate birthday cake - dairy, egg, wheat, gluten, nut free fudge brownie style cake that is absolutely delicious! www.intolerantgourmand.com

Comments   

0 # Mandy 2016-10-25 20:14
What a lovely cake! It's amazing what you can make without eggs and dairy isn't it. I bet Callum was over the moon - what a lucky boy! We have a fifth birthday coming up and my daughter has requested a pony stable cake with three ponies heads overlooking a stable door (she saw it in a book). I'm lobbying for a rainbow cake instead - pretty sure I'm not up to the pony stable! Thanks for adding to #CookBlogShare
Reply | Reply with quote | Quote | Report to administrator
0 # Intolerant Gourmand 2016-10-26 11:49
Ah thank you! He loved it! :)
I know the cake your daughter is talking about, it's a Debbie Brown one - I have the book myself, from my cake days! It's a really cute cake! x
Reply | Reply with quote | Quote | Report to administrator
0 # Corina 2016-10-26 08:42
What a fantastic cake! I'm sure the birthday boy was delighted with it!
Reply | Reply with quote | Quote | Report to administrator
0 # Intolerant Gourmand 2016-10-26 11:49
Thank you, he was over the moon with it! :)
Reply | Reply with quote | Quote | Report to administrator
0 # Ema at De Tout Coeur 2016-10-26 11:27
That sounds great - love using banana in cakes. Always keeps it moist, and a good alternative to egg too. :-)
Reply | Reply with quote | Quote | Report to administrator
0 # Intolerant Gourmand 2016-10-26 11:50
Yes, me too! It's a great alternative to eggs that I use a lot! Butternut squash, pumpkin, and sweet potato are good too! :)
Reply | Reply with quote | Quote | Report to administrator
0 # Chloe Weir 2016-10-28 23:04
This looks scrummy - well done mum! #FreeFromFridays
Reply | Reply with quote | Quote | Report to administrator
0 # Jenny Walters 2016-10-30 08:55
What a fantastic cake,my son would love that.But I am not clever enough to do such fab fondant icing modelling.What a lucky boy he is to have such an artistic Mum!
Reply | Reply with quote | Quote | Report to administrator
0 # Hijacked By Twins 2016-10-31 11:38
Wow this cake is amazing! Well done I bet it was a huge success! Thank you for sharing with #CookBlogShare x
Reply | Reply with quote | Quote | Report to administrator

Add comment

Security code
Refresh