gorgeously gooey chocolate cake

chocolate cake recipe dairy free cake egg free cake
numnumnum

TGI Friday and how better to celebrate than with a gorgeously gooey chocolate cake recipe? On Wednesday we had a pretty unpleasant appointment with a paediatric gastroenterologist – the upshot being that Aars has to reintroduce gluten into his diet.

This is his absolutely favourite chocolate cake – I have been making it for him since he was four, it’s been his birthday cake request ever since! I have also got a gluten-free version of the cake which I developed for his birthday this year as he cut out gluten following the strong positive blood result for coeliacs disease.  I will pop the gluten-free chocolate cake recipe at the end of the post. This birthday cake recipe is egg-free, dairy-free, soy-free, nut-free and absolutely ram packed full of deliciousness and YUM!

Make sure you always serve it warm, so the icing is molten and the chocolate cake is gorgeously gooey. I learnt to make a normal version of this cake when I was a kid in Egypt from an American family and have always adored it. As soon as I deemed Aars old enough to indulge in such rich gooey gorgeousness I started to work on making the cake egg-free, dairy-free, soy-free and nut-free version. Eventually I succeeded,  delighted by my experiment using marshmallows in the place of eggs and yoghurt.

As we have to return to feeding Aars with gluten, we may as well do it in style and in a taste-tactic way! We have to keep this up for three months and Aars is anticipating going back to the ill health he was enduring before we cut it out of his diet. So he needs some yummy inducement and comforting scram! This gooey chocolate cake is just the ticket.

Over the last couple of months Aars has been on a gluten-free diet and has enjoyed huge benefits! He’s finally put on some weight (nearly a stone) in contrast to the months before when he had been loosing weight. He has grown (over an inch in height and girth) – his school trousers are now slightly comedically short. The debilitating headaches have decreased in frequency and ferocity. He has stopped feeling exhausted, weary, tired… over the last month his fitness levels have sored. Where he used to consistently be in the last ten to complete the cross-country course out of sixty children, he started to be in the top twenty!

Before his appointment with the paediatric gastroenterologist he had been pragmatic about eating gluten again so that the endoscopy and biopsy could be done for a definitive diagnosis. However after our very negative experience with the one consultant he has been feeling really discouraged and frustrated that he’s heading back into that realm of weary exhaustion, migraines, stomach cramps…. So I will be trying to comfort and encourage him with old faves like this gorgeously gooey chocolate cake! I hope it helps him chirp up a little.

chocolate cake recipe dairy free cake egg free cake
another disgruntled patient!

Our experience of the paediatric gastroenterologist wasn’t ‘cos she was having a bad day – we found other disgruntled patients on the internet. One of whom suffers from Chron’s Disease and had gone to the trouble to create this image to express her feelings about our consultant!

It was a real shame and a shock for both Aars and me. Aars has experienced a lot of the NHS at multiple hospitals, as an outpatient and an inpatient,  in A&E, in ambulances during anaphylactic shock, at the amazing allergy clinic at the Royal Free, at our local GP Surgery… everywhere we have gone we have been blown away by the positive, helpful, amazing medical staff. Who (unlike her) engaged with Aars, communicated positively and encouragingly about managing and thriving in life inspite of the health issues he faces. Aars only comment when we left was to express his shock at her rudeness and to say that there was no way he wanted her operating on him.

So our free2bake blog will have a load of glutenous recipes for the coming three months, and then once Aars has had the op and diagnosis we will return to our gluten-free existence. Being gluten-free has had such a hugely positive impact on his health over the past two months we will definitely be returning to it regardless of the diagnosis after the op.

gorgeously gooey chocolate cake

  • Yield:

    2 cakes
  • Cooking Method:

    baking
  • Prep Time:

    40 mins
  • Cook Time:

    25 mins

Allergens:

gluten
gorgeously gooey chocolate cake

This is Aars' absolute favourite cake - it is gooey and sticky and not very pretty; but absolutely delish and über chocolatey. As he has to eat gluten again this is my original recipe which I have been baking for Aars since he was four years old. He requests it every birthday and it has never failed to delight everyone we have fed it to! Always serve this cake warm - it's gorgeously gooey! 

Ingredients:

The Cake:
  • 1 C water
  • 1 C sunflower spread
  • 4 Tbs (heaped) raw cacao powder*
  • 2 C self-raising flour
  • 2 C demerara sugar
  • 1 tsp bicarbonate of soda
  • ½ Tbs ground cinnamon
  • pinch of salt
  • 2 C mini marshmallows*
  • ½ Tbs vanilla extract
The all important icing:
  • ½ C sunflower spread
  • 4 Tbs (heaped) raw cacao powder* 
  • dash of salt
  • ¹/3C m!lk alternative (we used koko a thin coconut m!lk)
  • ½ Tbs vanilla extract
  • 3 C sifted icing sugar

Method:

  1. Preheat your oven to 200°C (fan) and prep 2 bread loaf tins with paper cases. 

  2. Pop the water, spread & cacao powder into a pan & place over a low heat to slowly melt, stirring occasionally.

  3. In a large bowl combine the flour, sugar, bicarbonate, cinnamon and salt.

  4. Once the ingredients in the pan are melted and combined, stir in the marshmallows. When they start to melt into the mixture add the dry ingredients from your bowl and remove the pan from the heat. Continue to stir until everything is combined and then add in the vanilla - mix it in well.

  5. Now ladle the gloopy mix into your waiting bread tins and pop into the oven for 25 minutes.

  6. It's time to get to work on the icing as it needs to be poured onto the cakes as soon as they come out of the oven. In a clean pan add the spread, cacao, salt & m!lk alternative. Place the pan over a low heat and slowly melt.

  7. Once it's melted, keep it on a low heat and add in the icing sugar, I do it in ½C batches sifting it as I go. When all the sugar has been added and the icing is smooth add the vanilla and take off the heat.

  8. When your cakes come out of the oven use a skewer to stab some holes in it and pour the warm icing over the top. Leave to cool but ALWAYS ALWAYS serve this cake warm! 

Notes:

*if you don't have raw cacao powder use normal cocoa powder
*if you don't have mini marshmallows chop up some big ones! 

Use your families favourite m!lk alternative. To understand C measures check out my post here.

And the gluten-free version

oh-soooooooo gooey chocolate cake

  • Yield:

    2 cakes
  • Cooking Method:

    baking
  • Prep Time:

    40 mins
  • Cook Time:

    25 mins
oh-soooooooo gooey chocolate cake

This is Aars' absolute favourite cake - it is gooey and sticky and not very pretty; but absolutely delish and über chocolatey. This is a really great gluten-free version of the cake I've made for him since he was about four years old. He requests it every birthday and it has never failed to delight the whole family from toddler to Great Granny! Always serve it warm - it's gorgeously gooey! 

Ingredients:

The Cake:
  • 1 C water
  • 1 C Sunflower spread
  • 4 Tbs (heaped) raw cacao powder*
  • 1 C gluten-free oats
  • 1½ C gluten-free self-raising flour
  • 2 C demerara sugar
  • 1tsp bicarbonate of soda
  • ½ Tbs ground cinnamon
  • pinch of salt
  • 2 C mini marshmallows*
  • ½ Tbs vanilla extract
  • 1 Tbs cidre vinegar
The all important icing:
  • ½ C sunflower spread
  • 4 Tbs (heaped) raw cacao powder* 
  • dash of salt
  • ¹/3C milk alternative (we used koko a thin coconut milk)
  • ½ Tbs vanilla extract
  • 3 C sifted icing sugar

Method:

  1. Preheat your oven to 200°C (fan) and prep 2 bread loaf tins with paper cases. 

  2. Pop the water, sunflower spread & raw cacao powder into a pan & place over a low heat to slowly melt, stirring occasionally.

  3. In a large bowl combine the oats, self-raising flour, sugar, bicarbonate of soda, cinnamon and salt.

  4. Once the ingredients in your pan are melted and combined, stir in the marshmallows, when they start to melt into the mixture add the dry ingredients from your bowl and remove the pan from the heat. Continue to stir until everything is combined and then add in the vanilla and vinegar - mix them in well.

  5. Now ladle the gloopy mix into your waiting bread tins and pop into the oven for 25 minutes.

  6. It's time to get to work on the icing as it needs to be poured onto the cakes as soon as they come out of the oven. In a clean pan add the spread, raw cacao powder, salt & milk alternative. Place the pan over a low heat and slowly melt.

  7. Once it's melted, keep it on the heat and add in the icing sugar, I do it in ½C batches sifting it as I go. When all the sugar has been added and the icing is smooth add the vanilla and take off the heat.

  8. When your cakes come out of the oven use a skewer to stab some holes in it and pour the warm icing over the top. Leave to cool but ALWAYS ALWAYS serve this cake warm! 

Notes:

*if you don't have raw cacao powder use normal cocoa powder
*if you don't have mini marshmallows chop up some big ones! 

Use your families favourite milk alternative and if you don't need to be gluten free this cake works brilliantly with normal oats & flour.

Enjoy!
Rai x

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