Dochia’s egg free cake

Dochia’s egg-free cake was a recipe given to me by my Romanian friend Gabi.  Gabi’s mother, Dochia, makes this fasting cake for the family during the days when the orthodox Christians abstain from eggs and dairy over lent.

Since my allergy suffering middle daughter was born 15 years ago I have tried many variations of egg-free, dairy-free, nut-free, soya-free cakes but none have close to the texture of a normal sponge cake.  This cake does.  The texture is soft and cake-like.  Comparison to normal egg based cakes this cake’s texture is not quite the same because it is slightly too soft but nevertheless it has a good enough texture to pass if one wasn’t consciously thinking about it, especially if slathered with the dairy-free icing.

The jam usually used in Romania is plum but I have tried with four other types of jam and they were all good.

Note: Dutch Process Cocoa

Dutch process cocoa powder will not react as it should in this recipe.  This recipe needs the acidity in the natural cocoa powder in order for it to react with the bicarbonate of soda for a good rise.  In the UK you don’t need to worry as the normal cocoa powder for sale is the natural cocoa powder.
If using Dutch process cocoa omit the bicarbonate of soda and increase the baking powder to a total of 1 1/2 teaspoons.

dairy free icing flickr

Recipe for the dairy-free chocolate icing

 

Dochia's egg-free cake
Author: 
 
Pre-heat oven 170˚C fan / 190˚C / 375˚F/gas 5. Makes 10 muffins size cakes. Double the recipe for large cake but lower the temperature to 160˚C fan/180˚C/350˚F/gas 4.
Ingredients
  • 200g / ¾ cup jam
  • 125ml / ½ cup water
  • 100ml / ⅓ + 2tbsp cup oil
  • 1 tablespoon cocoa*
  • 50g / ¼ cup sugar
  • 250g / 1½ cups + 2tbsp plain flour
  • 1 teaspoon bicarbonate of soda
  • ½ teaspoon baking powder
  • 1 cinnamon - optional
Instructions
  1. Mix all of the ingredients together very well until the mixture is homogenised fill the muffins cakes ⅔ full and bake for 15-20mins. If doubling recipe for a large cake bake for 30-40mins.
Notes
*Dutch process cocoa powder will not react in this recipe as it needs the acidity in the natural cocoa powder (normal cocoa powder in UK) in order to react with the bicarbonate of soda.
If using Dutch processed omit the bicarbonate of soda and increase the baking powder to total of 1½ teaspoons.