Chocado Cake
Chocado cake is a great-tasting Chocolate Cake/Cupcake recipe that's free from the major food allergens of gluten, wheat, eggs, nuts, tree nuts, dairy and soy. It's a simple recipe using supermarket shelf ingredients - chocolately goodness! My mission is to have as many households, schools, child care centres and those in the food industry using this recipe. It has the potential to be a game-changer in the 'free-from' world. If you see 'Chocado Cake' you know it's allergen friendly. I'm a stay at home mum who created this recipe for my son, who has severe, multiple food allergies to wheat, eggs, nuts, tree nuts, dairy and sesame. He turned one in February 2013 and we could celebrate with some great-tasting mini cupcakes and a birthday cake - it was awesome and I would love it if as many people as possible try this recipe. Enjoy and be surprised - Shari Hammond - "Chocado Cake"
Ingredients
Makes: 1 cake
- 1 large ripe avocado
- 1/4 cup of rice bran oil or sunflower oil
- 2 'eggs' (Orgran 'no egg' natural egg replacer)
- 2/3 cup white sugar
- 2/3 cup brown sugar
- 1 3/4 cups Heatheries Simple wheat and gluten free baking mix
- 3/4 cup cocoa
- 1 and 1/4 teaspoon Hansells gluten free baking soda
- 1/8 teaspoon salt
- 2 teaspoons vanilla essence or extract
- 1 1/2 cups Vitasoy protein enriched rice milk
Directions
Preparation:25min ›
Ready in:25min
- Place the avocado, oil, egg replacer and sugar in a bowl and beat with an electric hand beater until combined.
- Combine sifted baking mix, cocoa, baking soda and salt.
- Add the vanilla essence to the rice milk.
- Alternate the 'flour' mix with the 'milk' mix, to the avocado mixture - too easy.
- Line silicone mini cupcake tray with mini paper cases. Three quarter fill cases and bake for 9 to 10 minutes at 180 degrees C.
- To bake a cake, grease a medium sized cake tin and bake at 170 degrees C for around 35 minutes. The avocado tends to make the cake rise in the centre and become uncooked in the centre so cook long and slow to ensure this doesn't happen. Check by inserting a skewer at 25 minutes and lower the heat if necessary.
- Ice with 1 1/2 cups of Chelsea rich chocolate icing sugar combined with two tablespoons boiling water. Or 1 1/2 cups gluten free white icing sugar, two tablespoons of boiling water and two drops of vanilla essence. You can also add a dairy and soy free spread to make a creamier consistency. Add a jellybean, marshmallow or 100s and 1000s for decoration - there are options available, just check the ingredients on the back of the packet. Many sweets use wheat starch but there are also those that use corn starch.
Tip
With all ingredients, do double check the ingredients on the back of the packet. Many brands of are free from allergens but may contain traces of and allergen depending on where they are produced. Enjoy and be surprised - Shari Hammond
