I was asked to share this recipe after posting a pic on my Instagram and I thought I would love too! Lil O and I have been baking a treat once a week as he loves getting in the kitchen and I much prefer them eating homemade treats than store bought.
It’s a beautiful way to connect and a way that between the ample food allergies and intolerances we have in our home to really invest in our health, being aware and thoughtful to the food we put in our body. It’s also nice finding recipes that we can all eat, share and talk about. Enjoying them, everyday, together…
I modified this recipe from a book I picked up from our local library called Allergy Safe Family Food – Suzanna Paxton I will share her original recipe and then show you what I added in my modification underneath. Hope you enjoy as much as we did and please feel free to send a pic or comment with how you went with this recipe. Enjoy
1 1/2 cups self raising flour (I used Gluten free all purpose plain flour)
3 tablespoons Cocoa powder ( I used cacao)
1 cup caster sugar ( i used 1/2 cup organic raw sugar)
1 cup water
1 teaspoon vanilla essence
1 tablespoon white vinegar
1/2 cup vegetable oil
- I also added 1 whole mashed banana
- 1/2 cup dessicated coconut
- chia seeds and shaved coconut on top for decoration
- 1 teaspoon of baking soda
Preheat oven to 180 degrees, line a 20cm round cake tin with non stick baking paper
Place flour, cocoa/cacoa, sugar, baking soda, water, coconut and mashed banana in a bowl and mix. Add the vanilla,vinegar and oil and mix together well until smooth. Pour into cake tin.
Add chia seeds and shaved coconut for decoration
Bake for 35-40 minutes or until skewer inserted into centre of cake comes out clean.
Cool for 10 mins
- You could also frost this cake for something a little extra but we loved just as is..