Since we started hosting on AirBnB we’ve come across the strangest (well to us) allergies and food dislikes. I never knew people could be allergic to oranges?
Sometimes it can be a challenge to come up with interesting dishes that exclude ingredients that we would take for granted. Imagine not using onions…. at all?
This past summer we had a family stay with us, where one member was allergic to dairy, egg and nuts. Fine you say, BUT, they had a birthday during their stay. Two adults (adult birthday), and 2 children (child allergic)…. so my challenge was to come up with a cake that everyone could eat and enjoy.
God bless ‘google’.
This cake then became a life saver again last week, when I was asked to bring dessert to a house with a similar allergy problem. I think, but am not sure, that this would also actually qualify as ‘vegan’… maybe someone out there could tell me?
The amounts are a little odd, as the original recipe from Allrecipes in Australia was in cups. So here’s my translation.
- 375 gr organic flour
- 440 gr sugar
- 1 tsp salt
- 2 tsps Bread Soda
- 50 gr Green & Blacks cocoa
- 190 ml Sunflower Oil
- 2 tblsps White Vinegar
- 2 tsps Vanilla Essence
- 500 ml Cold Water
Heat oven to 180 deg. Centigrade.
Line a 30 cm cake tin with parchment paper
Sieve the dry ingredients together. Make 3 wells in the mixture, adding oil, vinegar and vanilla essence into separate wells.
Add water and mix really well.
Bake for about 45 to 50 minutes.
I iced the finished cake with a sugar and lemon juice mix…. literally mixing icing sugar and a tablespoon of lemon juice together until I had the right consistency.
We’re not big chocolate cake fans here… but this has been a hit with us and everyone we served it to.