Just because you have to deal with food allergies doesn’t mean an insanely chocolatey, delicious allergy-friendly dessert is out of the question. In fact, there are more options than you might have thought. So whether you’re satisfying a sweet tooth of your own, or casting about for an allergy-friendly dessert for a special occasion, this recipe is quite likely going to become your new BFF. This allergy-friendly chocolate cake from Jamie Oliver is gluten free and dairy free. Even better, it’s downright amazing.
Food Allergy Mums’ really chocolatey chocolate cake on Jamie Oliver’s website is one example of an allergy-friendly dessert you can make even if you’re on a dairy-free or gluten-free diet. Check out the list of ingredients, browse the baking directions, and then let us know how this tasty dessert turns out!
And if you’re craving cookies instead, take a look at these //momversusfoodallergy.com/2016/02/11/allergy-friendly-sugar-cookies/” target=”_blank” rel=”noopener”>Allergy-Friendly Sugar Cookies
Allergy-Friendly Dessert – The Food Allergy Mums’ Really Chocolatey Chocolate Cake
- 450 ml of rice milk
- 1 tablespoon of cider vinegar
- 300 grams of caster sugar
- 300 grams of gluten-free self-rising flour, sifted
- 100 grams of cocoa powder, sifted
- 1 tablespoon of gluten-free baking powder
- 1 teaspoon of bicarbonate of soda
- ¼ teaspoon of xanthan gum
- 160 ml of sunflower oil
- 2 tablespoons of vanilla extract
- Pinch of salt
Ingredients for the Icing
- 225 grams of dairy-free sunflower spread
- 225 grams of icing sugar, sifted
- 100 grams of dairy-free dark chocolate (70% cocoa)
- 50 grams of cocoa powder, sifted
Preparation for Food Allergy Mums’ Really Chocolatey Chocolate Cake
Preheat the oven to 425°F/220°C. Line two 8-inch cake pans with baking paper, and lightly grease the paper with oil.
Mix the rice milk and cider vinegar together to make buttermilk, and then set aside.
Mix the sugar, flour, cocoa powder, baking powder, bicarbonate of soda, xanthan gum, and salt together really well in a mixing bowl.
Pour the sunflower oil, vanilla extract, and the rice milk/vinegar mixture into the bowl of dry ingredients. Mix them all together, either by hand or with a handheld mixer.
Divide the mixture between the two greased cake pans, and then tap the pans on the countertop to get rid of any air bubbles.
Place the cake pans on the middle shelf of the oven, and bake for 30-35 minutes.
Let the cakes cool in the pans for 5 minutes before you put them on wire racks to continue cooling.
Make the icing for the cakes by whisking the sunflower spread, icing sugar, and cocoa powder in a bowl; break the chocolate into pieces and microwave on high for 10 seconds at a time until it melts, and then mix it into the icing.
Spread a layer of icing onto one of the cooled cakes, and then put the other cake on top of it. Top the cake off with the remainder of the icing, and decorate it with dairy-free chocolate buttons or fresh berries.
Note that you can also make cupcakes with this mixture, but just reduce the cooking time to 15 or 20 minutes.
2.7 grams protein
28.8 grams fat
73.6 grams carbohydrates
1.5 grams fiber
50.6 grams sugar
Yes, there is a lot of sugar here, and while it might not qualify as “super healthy,” this allergy-friendly dessert is safe for most people with common allergies or food sensitivities and it’s definitely fun for a special occasion. So break the rules for this one, and add an extra workout in to counter the calories! On another note, I’m a big fan of Jamie Oliver, and not only do I subscribe to his blog, and try a ton of his recipes, I stalk him all over the interwebs. You can find him here: Instagram, Facebook, Twitter, and Pinterest.
For another healthy-yet-delish option, check out: Sweeten Up Your Day with Date and Walnut Energy Snacks
More sources for healthy or allergy-friendly dessert and other recipes:
Photo Credit: Jamie Oliver website