A few weeks ago, Freddie and Sasha were diagnosed as being cow-dairy intolerant (more on this to follow). Obviously as a family who like their food, and with children who are (thankfully) good eaters, this foray into a dairy-free zone has been a little challenging (wot, no cheese guv?!), although we are starting to get used to it.
Luckily, I’m not afraid to don my pinny and give something new a bash, so the other weekend, I decided to give my version of a dairy-free chocolate loaf cake a go. This is the first time I’ve ever made a cake through instinct alone (good job I was writing down how much of everything I was using as I went along!), and amazingly it turned out really well. I bunged all the ingredients into our Kitchen Aid mixer (yup, I’m technical like that), before tipping them out into a greased (dairy-free, natch) loaf tin. I then baked it in a pre-heated oven (180 degrees c) for 45 minutes, until a skewer came out of the cake clean. It really is THAT easy, and we all thoroughly enjoyed it (tis perfect with a cuppa!).
You will need:
- 3 mugs* self-raising flour
- 1 mug caster sugar
- 2 packets of dairy-free chocolate buttons
- half a cup dairy-free cocoa powder
- handful of chopped walnuts
- 1 egg
- 1 mug hazelnut milk (I used Alpro)
- A large banana, mashed
*I just used a standard-sized tea mug for measuring most of the ingredients.
Linking up with Honest Mum’s Tasty Tuesdays!