Egg and dairy free chocolate cake

I was invited to a barbecue this weekend and offered to bring the dessert. I normally would make a butter cake or some sort of cookie that would go over well with everyone. Then I remembered that one young boy at this particular party was allergic to eggs and I felt that it wouldn't be fair to him to bring a dessert that he couldn't eat. I didn't want him to miss out so I did some research and found an egg and dairy free chocolate cake.

I was curious to try the recipe because I had read how a lot of egg free cakes turn out like bricks because of the lack of leavening that that the eggs provide. However, this particular recipe uses baking soda and vinegar and anyone who has ever made a volcano for science class knows how much gas is produced when the two meet!! The original recipe calls for the addition of cold water but I substituted chocolate soy milk to boost the chocolatey flavour.

The results were terrific. People who didn't know it was egg free couldn't guess what they were missing. The cake is dense and very moist. One person thought it tasted like a chocolate Timbit (like a small donut for anyone not familiar with timbits). As for the boy with the egg allergy? Turns out he doesn't like chocolate so the cake was left for everyone else to eat - which was probably a good thing because there wasn't a crumb left by the end of the evening!!


1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
5 tablespoons vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup chocolate soy milk, cold

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan or a tube pan.

In a large bowl, combine flour, salt, sugar, cocoa powder, and baking soda. Mix well with a fork, then stir in oil, vinegar, and vanilla extract. When dry ingredients are thoroughly moistened, pour in cold soy milk and stir until batter is smooth. Pour batter into prepared pan.

Bake in preheated oven for 30 to 35 minutes, until a toothpick inserted in center comes out clean. Cool on a rack.

Happy Birthday Emma!

Here is the cake I made for my daughter's birthday. As you can see she is a big "Twilight" fan so I made her cake in the shape of an open book. The decorations are the symbols from the books' covers in the series. The chess pieces, apple and ribbon are made from chocolate and the flower is made from gumpaste.

I have a tendency to go overboard when it comes to cakes for my family but I love doing it!! Happy Birthday Emma! Love, Mom xoxoxo

Birthday Cakes

March is a busy month for me since both my husband and daughter have a birthday within days of each other. Of course I make each their own birthday cake – how could I not? Some cakes are more memorable than others. I remember being, literally, barefoot and nine months pregnant with our first child, and making my husband his favourite chocolate cake with raspberry filling. I was determined to make it no matter how big I felt because I knew that it would make him feel special but also because this was the last time we would celebrate as a couple – 3 days later we would become a family.

Since then our family has added another daughter and I have made many birthday cakes but the ones I make for my family are always the ones I love to make the most. Baking is a way for me to express my artistic side and also a way I show my love for them. I tend to go a bit overboard, especially when it comes to my daughters’ cakes and I have spent days making the perfect haunted castle, cheerleaders, Disney character, and butterfly cakes for them.

Cakes for my husband are carefully crafted and made to impress. This year’s cake was based on a banana split: banana chocolate chip cake with white chocolate filling covered in dark chocolate ganache and topped with dipped strawberries. Extravagant and over the top but filled with love and made especially for him.

My youngest daughter says homemade things taste better because they are made with love. I believe it.

Banana Layer Cake - adapted from Canadian Living magazine

3/4 (175 ml) butter, softened
1 cup (250 ml) granulated sugar
3 eggs1-1/2 tsp (7 ml) vanilla
1/2 cup (125 ml) sour cream
3 cups (750 ml) sifted cake-and-pastry flour
1-1/2 tsp (7 m) baking soda
8 oz (125 g) semisweet chocolate, chopped (I use chips and chunks)
1-1/2 cups (375 ml) mashed bananas

White Chocolate Icing:
3 cups (750 ml) whipping cream
10 oz (300 g) white chocolate, chopped
1 tsp (5 ml) vanilla

Dark Chocolate Ganache:
1/2 cup (125 mL) whipping cream
4 oz (125 g) semisweet chocolate, chopped

1. Cake: In bowl, cream butter with sugar until fluffy. Beat in eggs, one at a time, then vanilla. Beat in sour cream. Combine flour, baking soda, and chocolate; add in 3 additions to creamed mixture alternately with 2 additions of bananas, mixing just until flour is incorporated. Spoon into 2 greased and parchment lined 8-9 inch round pans

2. Bake in 325F (180C) oven for 35 to 40 minutes or until top springs back when touched. Let cool on rack for 20 minutes. Remove from pans and let cool completely.
White Chocolate Icing: In saucepan, bring half of the cream to boil; pour over chocolate in bowl, whisking until melted. Add vanilla. Refrigerate until chilled, 1 hour, whisking often.

3. On medium speed, beat chocolate mixture just until ridges hold shape. Beat remaining cream just until soft peaks form; gently fold into cake mixture. With serrated knife, slice cakes in half horizontally. Place a top layer, cut side up, on plate. Spread top with 3/4 cup (175 mL) icing; cover with single layer of bananas, leaving 1/2-inch (1 cm) border. Cover with 1 bottom cake layer, cut side down; repeat with icing and bananas.

4. Repeat with remaining top layer, cut side up, and some of the icing and bananas. Top with remaining cake layer, cut side down.

5. Using palette knife, cover cake smoothly with remaining icing. Refrigerate until firm, about 1-1/2 hours.

Dark Chocolate Ganache: Meanwhile, bring cream to boil; our over chocolate in small bowl, whisking until melted. Let cool for 20 minutes or until room temperature and still pourable.

6. Pour over centre of cake, spreading to edge with clean palette knife, if necessary, and letting some flow down sides. Refrigerate until firm, about 40 minutes, or up to one day. ** I found using a squeeze bottle to pour the chocolate gave me more control over the drips.**