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Egg Free Chocolate Cake

Egg Free Chocolate Cake

Who doesn’t love chocolate cake?

Chocolate Ganache Icing

And now everyone can enjoy it! It is egg free, but still delicious, moist and super chocolatey and rich!

Egg Free Chocolate Cake

Make a few easy swaps to make it vegan or use gluten free flour for a delicious gluten free cake. It really is the perfect allergy friendly birthday cake!

Top the fluffy chocolate cake off with creamy whipped chocolate ganache. This is my favourite icing at the moment because its not as sweet as the usual buttercream and whipping the ganache gives it the light feeling of whipped cream!

Egg Free Chocolate Sheet Cake

The perfect cake for everyone! Rich chocolate, moist and egg free to cater for all those with allergies!
Course Cake, Dessert
Cuisine American
Keyword Cake, Chocolate, Chocolate cake, Egg Free, Olive OIl, vegan
Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 1 hour
Servings 16 people

Ingredients

  • 3 cups plain flour
  • 1 1/4 cup caster sugar
  • ½ cup Organic Time Cocoa
  • 2 tps Organic Time baking soda
  • 2 tbsp apple cider vinegar
  • 2 tsp vanilla
  • 2/3 cups olive oil
  • 2 cups cold water

Whipped Ganache Icing

  • 200 g dark chocolate
  • 180 mL thickened cream
  • 1/4 cup sprinkles

Instructions

  • Preheat oven to 160 Degrees Celsius. Line a square cake tin with baking paper. In a large bowl whisk flour, sugar, cocoa and baking soda.
  • In a jug or small bowl, whisk together vinegar, vanilla, olive oil and water. Then combine the wet ingredients into the dry ingredients until fully combined. Pour into the prepared cake tin and bake in the oven for 30minutes or until a toothpick inserted in the centre comes out clean. Cool completely before icing.
  • In a small saucepan heat the cream until it just starts to bubble on the edge. Remove from heat and stir in finely chopped chocolate. Leave for 10mins before whisking with a fork to fully combine the cream and chocolate. Then allow to cool completely (30mins-1hr). Once cool beat the ganache with electric beaters for 2-3 mins until it starts to stiffen.
  • Remove the cake from the tin, spread with the whipped ganache and top with sprinkles!

Notes

  • To make this cake VEGAN make the icing with vegan chocolate and coconut cream!
Egg free Chocolate Cake

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The Ultimate Choc Chip Cookies

The Ultimate Choc Chip Cookies

Choc Chip Cookies Choc Chip Cookies // Dipped in Milk Choc Chip Cookies

Choc Chip Cookies

Everyone needs a delicious choc chip cookies in there repertoire, and this is one of the easiest out there! Soft, chewy and loaded with choc chips!
Course Dessert
Cuisine American
Keyword choc chip cookies, Chocolate, chocolate chips, cookies
Prep Time 10 minutes
Cook Time 10 minutes
Servings 18 Cookies

Ingredients

  • 125 g butter
  • 1 cup brown sugar
  • 1/4 caster sugar or white sugar
  • 1 egg
  • 1 tsp vanilla essence
  • 1 cup self-raising flour
  • 3/4 cup plain flour
  • 1 tsp baking powder
  • 1 cup milk chocolate chips

Instructions

  • Preheat the oven to 160°C.
  • Melt butter in a saucepan over medium heat (or in the microwavand set aside to cool slightly. Pour butter into a large bowl and stir in brown sugar and caster sugar until smooth and sugar is mostly dissolved.
  • Lightly beat the egg with a whisk or fork and stir into the sugar mixture along with the vanilla.
  • Sift flours and baking powder together into a small bowl and then gradually mix into sugar mixture until combined. Stir in chocolate chips.
  • Drop rounded tablespoons of the cookie mixture onto lined baking trays. Then bake for 10-12 minutes or until golden.  Then remove from oven and allow to cool on trays for 3 minutes before transferring to a wire rack to cool completely.

3 Ingredients Peanut Butter Cookies

3 Ingredients Peanut Butter Cookies

 

Peanut Butter Cookies // 3 ingredients Peanut Butter Cookies // 3 ingredients

3 Ingredients Peanut Butter Cookies

Just 3 simple ingredients to make the most delicious moreish cookies!
Course Dessert
Cuisine American
Keyword anzac cookies, easy, Peanut Butter
Prep Time 10 minutes
Cook Time 10 minutes
Servings 12 Cookies

Ingredients

  • 1 cup Peanut Butter
  • 1/2 cup Caster Sugar
  • 1 egg

Instructions

  • Preheat the oven to 170C and line a baking tray with baking paper.
  • Combine all of the ingredients in a bowl until a thick dough forms
  • Roll 1tbsp of mixture into a ball and place on lined baking tray.
  • Bake in the oven for 8-10min, allow to cool for 10min before removing from the tray.

 

 

 

Passionfruit Sponge with Chantilly Cream

Passionfruit Sponge with Chantilly Cream

 

Passionfruit Sponge Cake with Chantilly Cream

A classic cake perfect for birthday celebrations or a simple morning tea!
Course Cake, Dessert
Cuisine english
Keyword Cake, cream, passionfruit, sponge cake
Prep Time 30 minutes
Cook Time 15 minutes
Servings 8 people

Ingredients

Sponge cake

  • 4 eggs
  • 2/3 cup caster sugar
  • 1/3 cup SR flour
  • 1/3 cup plain flour
  • 1/3 cup corn flour

Chantilly cream

  • 200 mL Thickened cream
  • 2 tbsp icing sugar
  • 1 tsp vanilla

Passionfruit icing

  • 1 cup icing sugar
  • 3 small passionfruit’s
  • 50 g butter softened

Instructions

  • Preheat the oven to 180C and line the base of two round 20cm cake tins with baking paper, grease the side with spray oil.
  • Beat the eggs with electric beaters until light and fluffy (about 10minand then slowly beat the caster sugar in 1tbsp at a time.
  • Combine the flours and sift 3 times to ensure it is light and aerated. Carefully fold the flour into the egg mixture ensuring not to deflate the eggs. Gently pour the mixture into your baking tins.
  • Bake in the oven for 15-17mins. Remove from the oven and allow to cool for 5min and then flip it out onto a wire rack covered in baking paper. Allow to cool completely.
  • Make the Chantilly cream. Combine the cream, icing sugar and vanilla and then beat with electric beaters for 2-3min until soft peaks form in the cream!
  • Make the passionfruit icing. Rub the softened butter into the icing sugar and then add in the pulp of the passionfruit into the icing sugar to form a thick icing.
  • Assembly: Place one sponge cake on a plate, top it with the Chantilly cream and then place the other cake on top and gently press it down. Spread the top of the cake with the passionfruit icing, allowing it to drop down slightly on the sides.

 

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Raspberry Crumble Slice

Raspberry Crumble Slice

  Raspberry Crumble Bars Raspberry Crumble Bars Raspberry Crumble Bars

Raspberry Crumble Slice

Super simple spring time slice! Fresh and tart from the berries matched perfectly with the buttery crumble!
Course Dessert
Cuisine American
Keyword berries, crumble, slice
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 16 bars

Ingredients

  • 1 ½ cups plain flour
  • 1 cup oats
  • 1 tsp baking powder
  • ½ cup brown sugar or coconut sugar
  • 150 g butter

Filling:

  • 3 cups frozen raspberries
  • 2 tbsp arrowroot powder or corn starch
  • 2 tbsp caster sugar

Instructions

  • Preheat oven to 160C and line a square 8inch x 8inch baking tray with baking paper.
  • In a large bowl combine the plain flour, oats, baking powder and sugar. Then mix in the butter to form a firm, but slightly crumbly dough. Press half of the mixture into the baking tray and then bake in the over for 7-8mins. Remove from the oven and allow to cool slightly.
  • Meanwhile, prepare the filling. Add the frozen berries to a saucepan and heat on a low heat for 5-10mins until they begin to break down. Stir in the arrowroot powder and caster sugar and then bring to the boil. Reduce and allow to simmer for 3min.
  • Spread the berry mixture over the base and then crumble the remaining dough over the top. Return to the oven for 15-20min until golden brown. Remove from oven and allow to cool completely before cutting into squares.

Notes

You can replace raspberries with any frozen berries, adjust the sugar to the sweetness of the berries!

 

Looking for your more recipes to impress your guests? Try our favourites!

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Strawberry and Rhubarb Crumble

Strawberry and Rhubarb Crumble

I grew up eating this. My mum used to make this weekly for us during winter and our family were sticklers for dessert (everynight!!). I feel like I start off a lot of recipe posts like this. But I do, because everything I share on this blog, or at least 85% of it was inspired by my life growing up. I want to share the recipes of my childhood to show you just how much variety you can include in your diet and STILL BE HEALTHY!

Because if you didn’t know, healthy does NOT have to be boring. 

Rhubarb and Strawberry Crumble

Rhubarb is one of those confused vegetables…. yes it is a vegetable! The exact opposite to tomatoes, rhubarb is actually a vegetable but we use it as a fruit. It is a little sweet and tart and the perfect stewed in desserts like this strawberry and rhubarb crumble and or on top of oats. 

Rhubarb and Strawberry Crumble

Sweet strawberries go perfectly with tart rhubarb and they cook at the same rate, so there is no need for pre strewing the fruit before topping with your crumble. 

Strawberries are actually in over supply at the moment as QLD strawberry farmers have had fantastic conditions. But we need to help the farmers by buying them all up before the excess strawberries go to waste. Strawberry and rhubarb crumble has always been my favourite way to use them.

Though if you still have more, remove the tops and freeze them for loads of delicious smoothies and baking later in the year!

Rhubarb and Strawberry Crumble

Now for the crumble. I have experimented with so many crumble toppings over my time, but this one is by far my favourite! While Rolled Oats are classic base, I like to top the crumble up with a mix of nuts and Shredded Coconut

I love to use Macadamia Nuts as they have a beautiful mild nutty flavour that pair well with strawberries. 

Rhubarb and Strawberry Crumble

Serve this strawberry and rhubarb crumble with a creamy greek yoghurt or a little vanilla ice cream if you prefer!

I drastically reduced the added sugar in this recipe compared to a lot of recipes out there. If your strawberries are sweet enough, you don’t need even need to add sugar to the fruit. 

Rhubarb and Strawberry Crumble

That is why I actually LOVE having this for breakfast in winter! It usually results in having made it for dessert and I end up heating up left overs in the morning topped with a big dollop of greek yoghurt. So it is just like oats, fruit and yoghurt!!

Rhubarb and Strawberry Crumble

Strawberry and Rhubarb Crumble

My Families favourite when rhubarb is in season! What better way to highlight it other than simply paired with tart strawberries and a crunchy nutty crumble topping!
Course Dessert
Keyword berries, crumble, healthy fats, in season, low sugar, nuts, oats, Rhubarb, strawberries, winter produce
Prep Time 5 minutes
Cook Time 40 minutes
Servings 6 People

Ingredients

  • 200 g Strawberry hulled and halved
  • 1 bunch rhubarb leaves removed and cut into 1inch pieces
  • 2 tbsp caster sugar*

Crumble

  • ¾ cup flour
  • 1 cup oats
  • ¾ cup nuts roughly chopped – I used macadamias and cashews
  • ½ cup shredded coconut
  • ¼ cup brown sugar
  • 125 g butter melted

Instructions

  • Preheat the oven to 160C.
  • Combine strawberries and rhubarb in a baking dish and then sprinkle with sugar.
  • To make the crumble combine flour, oats, nuts, coconut and brown sugar in a bowl, then add in melted butter to form a moist crumb. Spread the crumb over the fruit and then bake in the oven for 30/40mins until fruit starts to bubble and crumble is golden brown**.

Notes

* it is a good idea to taste your strawberries before adding the sugar, as you may need more or less depending on how sweet they are!
** If fruit doesn’t look cooked, but crumb is starting to brown cover with aluminum foil for the last 10mins of cooking.
Serve with vanilla icecream or greek yoghurt!

If you like this recipe you with love some of my other family winter favourites