Making an Egg Free Cake for Kids With Allergies
Just because you can't eat eggs, doesn't mean you have to miss out at tea-time!
Chocolate Coconut Cake
- 5½ oz margarine
- 6 oz self-raising flour
- 1 heaped dessertspoon cocoa
- 4 oz coconut
- 3 oz brown sugar
- 4 oz chocolate
- 1 heaped teaspoon butter
- 10 oz self-raising flour
- 1 teaspoon ground ginger
- 1 teaspoon mixed spice
- 6 oz margarine
- 4 oz soft brown sugar
- 10 oz mixed fruit (sultanas, currants, raisins, peel)
- ¾ pint milk
- 1 tablespoon black treacle
- 1 teaspoon cream of tartar
- ½ teaspoon bicarbonate of soda
- 8 oz dates (Look for Medjool or other plump juicy dates)
- ½ teaspoon bicarbonate of soda
- ¼ pint milk and water mixed
- 1½ oz margarine
- 8 oz self-raising flour
- 4 oz sugar
- Serve with a sticky toffee sauce as a special dessert.
- 9 oz plain flour
- 2 teaspoons ground ginger
- 7 oz brown sugar
- 3½ oz porridge oats
- 5 oz margarine
- 7 oz golden syrup
- 3 oz black treacle (or use 10 oz golden syrup)
- 1 teaspoon bicarbonate of soda
- 1 dessertspoon vinegar
- ¼ pint milk
- After 15 minutes check the parkin. If it's risen in the centre, give it a shake and turn the tin around.
- If you don't have black treacle, you can add a small drop of gravy browning to the batter to give it an authentic parkin colour.
Preheat the oven 180oC, gas mark 4. Line and grease a shallow tin (a Swiss roll tin is ideal).
Sieve the flour and cocoa together. Melt the margarine. Add the flour and cocoa, coconut and sugar to the melted margarine. Mix well. Pour into the tin and level. Bake for 20-25 minutes or until cooked. Leave it in the tin to cool.
Melt the butter and chocolate together, either in the microwave or in a bowl over a pan of simmering water. Spread over the cake. Allow to set and then cut into squares.
Don't worry if this sinks in the middle! It will taste just as moist and spicy.
Preheat the oven to 160oC, gas mark 3. Line and grease 2 small loaf tins.
Put the milk and treacle into a saucepan and warm gently. Add the cream of tartar and bicarb.
Sieve the flour and spices together into a bowl and rub in the margarine. Stir in the sugar and fruit. Add the milk mixture and stir well. If you lift up a spoonful of it, it should drop easily off the spoon.
Put the mixture into the tins and bake for 1 - 1½ hours, or until the cakes are firm to the touch. Leave them in the tins to cool.
Preheat the oven to 160oC, gas mark 3, and line and grease a 1 lb loaf tin.
Chop the dates very small and put them in a bowl with the bicarb. Put the milk and water in a small saucepan and bring to the boil. Pour it over the dates and leave to cool.
Rub the margarine into the flour. Mix in the sugar. Drain the dates (keeping the liquid) and add them to the mixture. Add enough of the saved liquid to make a fairly soft mixture. Put the mixture in the tin and cook for about 1 hour, or until well-risen and firm.
Preheat the oven to 170oC, gas mark ¾. Grease a roasting tin.
Sieve together the flour and ginger. Add the sugar and oats and mix.
Melt the margarine in a saucepan. When it's started melting, add the syrup and treacle and allow it to melt a little but don't let it boil! Pour into the flour mix. Drop the bicarb into the centre and pour on the vinegar: watch it fizz!
Use the milk to rinse out the syrup pan by heating it slightly and then add to the mix. Stir well. Pour the batter into the tin and cook for about 1 hour.
Allow it to cool in the tin. Store in an air-tight container. This keeps well and is better if kept for 2 or 3 days before eating - if you can wait that long!