Let’s say, you needed a chocolate cake for a vegan friend or a dairy-free or egg-free cake for a child with food intolerances?
Let’s say you just wanted a really yummy cake in your arsenal that you could bake in your sleep that never failed, even for an amateur baker like me who didn’t grow up making cakes?
Let’s say you wanted a cake which was fun and sweat-free (almost!) to bake with a small child or maybe even two?
Let me be your new best friend!
This cake is moist, sumptuous and keeps well. Is this an issue, I hear you say? Well, it could be as this makes quite a big cake. We’re talking 12 decent-sized servings of deliciousness.
Shut up and get on with the recipe then, I hear you say? Well, OK!
Idiot-proof Mud Pie Cake recipe (egg and dairy-free)
1. Preheat your oven to 180C or 350 F
2. Grease 2 9” cake tins, ideally spring form, and line the bottoms with baking parchment.
3. In a large bowl, stir together
- 3 cups/ 420 g plain white flour
- 75 g / 2/3 cup cocoa powder
- 2 tsps bicarbonate of soda
- 2 cups / 420 g white sugar (I use caster or granulated)
- 1 tsp salt
4. If you’re cooking with kids, it’s fun to poke three holes into the dry ingredients with the handle of a wooden spoon (the original recipe is called “Poke Cake”) but it’s purely optional. Into the holes, or just on top of the dry ingredients pour:
- 1/2 cup / 120 ml vegetable oil (or some other neutral tasting oil such as safflower)
- 2 tbsp balsamic or distilled white vinegar (don’t use any other types as the flavour will jar)
- 1 tbsp vanilla extract
5. Over all of this pour:
500ml or 2 cups cold water or substitute half the water with 1 cup/250 ml cold coffee
6. Mix until all the flour is moistened. This is a big cake so this can take some time. It will look pimply. That’s the bicarb and vinegar interacting and what will make your cake rise. Keep checking to the bottom of the bowl as it takes a while to mix well.
7. Once the mixture is fully combined, pour evenly into the two cake tins.
8. Bake for half an hour or until a skewer inserted into the centre comes out clean.
9. Cool in the tins before turning out.
If you don’t have the relevant allergens to worry about (dairy and nuts), my favourite way to have this is sandwiched with Nutella and dusted with icing sugar. Sooooo simple. For my daughter’s cake above, we used a mixture of buttercream, nutella, raspberries and strawberries but we’re not working around so many allergens as in former times. A jam centre may work well for you and you can make it pretty with icing sugar. This cake is easily rich enough to enjoy without icing if necessary.
Enjoy our favourite chocolate cake!