Posts Tagged ‘Chocolate Cake’

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’.

Dairy and egg free chocolate cake

Dairy and egg free chocolate cake

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.



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So who else has a stack of courgettes (zucchini)?

I’ve been practising my ‘mean’ gardener mode this year – planting less plants than I did last year – so I only planted 2 courgette plants.  Just as well really as Alfie is not a huge fan of courgette, and the 2 plants have yielded quite a few courgettes.  So we’ve had courgette salad, we’ve had bbq courgette, we’ve had courgette risotto… and now we’ve had Chocolate Courgette Cake!!!

That’s better!

Dee over at Greenside Up has a Courgette Cake recipe too – but sorry Dee I can’t do oil in cakes!  I make a Pineapple Upside Down cake myself that uses oil – but I never eat it – although everyone tells me it is delicious.  It is just a weird feeling in my mouth!!!  (I know, no need to say it, I am weird!)

I told you earlier in the year how I received a free copy of Farm Fresh Recipes from The Missing Goat Farm.  I’ve tried so many recipes from this book – I’m still loving it.  I have adapted and adjusted this recipe from that book, and it doesn’t use oil.

In her recipe, Heather, uses stewed apples – unfortunately we’re close but not quite into apple season here yet – however

I’ve had a bumper crop of raspberries, and what’s not to love about the combination of chocolate and raspberries???

I will try the recipe using the stewed apples when we harvest ours.

There’s quite a bit of ‘making’ to this but it is worth the effort.

I have served this  to a number of guests and visitors and all have given it a major thumbs up…. while I left them guessing what the ‘secret’ ingredient was.  None guessed courgette 🙂

Chocolate Courgette Cake with Home-made Ice-Cream

Chocolate Courgette Cake with Home-made Ice-Cream


  • 325 g spelt flour (or plain flour)
  • 50 g Green & Blacks Cocoa Powder
  • 3 teasps. baking powder
  • 1.5 teasps. bread soda
  • 2 teasps. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 200 g sugar
  • 200 g butter
  • 3 eggs
  • 2 teasps. vanilla extract
  • 120 ml milk (plus extra)
  • 200 g raspberries
  • 300 g grated courgette
  • 175 g Lily O’Brien’s chocolate drops – melted


Preheat oven to 350 F/180 C, Gas 4.  Grease a swiss roll tin (23 x 33 cm).

Combine all the dry ingredients in a bowl.

Beat the sugar and butter together in a separate bowl until light and creamy.  Add the eggs and the vanilla essence and beat until smooth.

Add the milk (more about this later) and raspberries and continue mixing.

Pour the wet mixture into the flour bowl and blend.  Add the grated courgette and melted chocolate and mix through.

Now if you’ve used spelt flour you may need to add more milk to the mixture – I always find spelt flour takes more liquid.  If you think the mixture is too thick add a few more tablespoons of milk – you need to achieve a ‘pouring’ consistency.

Bake for 40 minutes.

Let the cake cool a little before turning out.  Cool further on a wire rack, so that it is completely cool before you cut into squares.

Absolutely delicious served with home-made ice-cream.


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