Lately I’ve received mails from many Moms with children who have an allergy or food intolerance. Specifically several people have written to me asking for egg and dairy free recipes. It is pretty straightforward to prepare cookies or cakes without eggs or dairy free. The problem is to find a recipe that is both egg and dairy free. After doing some research, reading lots of recipes, and almost being poisoned when I tried to substitute butter with avocado in a recipe … presto! Finally I have a delicious recipe to share with those Moms. And of course, with you, because it is really worth trying this zucchini chocolate cake … If you give it a try, let me know what you think!
So today’s recipes are egg and dairy free. The zucchini and chocolate cake is delicious even without frosting, and quite healthy: the main ingredient is zucchini, it has no butter, and fat content is quite low. With the chocolate frosting, this dessert becomes incredibly good (that is my favourite version of the recipe) And finally, with the ruffle cake and cupcakes, for the first and probably last time in the blog, I will post a recipe that includes hydrogenated vegetable fats (margarine or Crisco), which I generally try to avoid. But I wanted those children with dairy allergies to enjoy a special dessert on a special occasion … Yet recommending sporadic consumption, and substituting margarine for butter if there are no food intolerances / allergies.
I leave you now with the four recipes that are just variations on a theme: chocolate and zucchini cake, zucchini sheet cake with chocolate frosting (this is my favourite one!), birthday ruffle cake and zucchini and chocolate cupcakes.
{Birthday chocolate zucchini ruffle cake)}
Preparation time: 30 min
Cooking time: 40 min
Yield: 2 mini cakes (10 cm each)
Ingredients:
- 125 g margarine (dairy free)
- 125 g Crisco
- 350 g icing sugar
- 50 g unsweetened cocoa powder
- 2-4 tbs water
- 1 pinch of salt (optional)
Zucchini chocolate batter prepared as explained here, and baked in two 10 cm tall baking pans for about 40 minutes
Chocolate cream (x2):
Directions
- Once the cakes ready and cold (can be prepared the day before), let’s start preparing the chocolate cream
- In large bowl, cream shortening and margarine with electric mixer. Add cocoa and salt. Gradually add sugar, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add water gradually (1 tablespoon at a time) until desired consistency, and beat at medium speed until light and fluffy.
- Frost the cake with a thin layer of chocolate cream
- Fit a large petal tip into a piping bag and fill with chocolate cream
- Start at the bottom of the cake with the wider tip of the nozzle facing the cake and the narrow tip face you. Pipe in a left and right motion until you reach the top of the cake. Repeat in columns all the way round (please find here a video by Sweet and Saucy Shop which might be quite helpful)
- Once the cake is ruffled all the way round
pipe circular ruffles on the top. - Keep in the fridge until consumption (take out 1 hour before)
NOTES:
- If you do not have dairy allergies problems, prepare the chocolate cream with butter instead of margarine and Crisco: it will be tastier, and healthier
- If you have prepared this recipe, and want to send me a pic and your comments, please use this form . If you wish to subscribe to receive my recipes in English please do it here
This is absolutely stunning! I have a birthday coming up so maybe I’ll make this for myself! 🙂
Wow! This is something great! I’d like to take the spoon and begin to eat this wonderful treat.
Gorgeous cake, just discovering your blog through Tastespotting and I love it ! I’m adding it to my blogroll immediately ! congratulations 🙂
beautiful and looks so appetizing
this is beautiful! well done!
What a beautiful ruffles. I just want to look at it…
I so adore recipes with zucchini. Especially the sweet ones. And your pictures are so dreamy 🙂
That is one gorgeous cake! Your blog is beyond lovely. I will be back!
Love this recipe and beautiful photography! I shared on FB!
Thanks a lot! Have a nice day! 🙂
LOVE your ruffle cake ~ featured here today 🙂
http://www.familyfreshcooking.com/2012/10/13/pinfresh-chocolate-bliss/
OMG, this cake is just amazing. I baked it for my nephew’s birthday, and it was a huge success. I even got the ruffles right! Thanks for sharing a great recipe 🙂
thanks for the recipe .but i want to know what the Crisco? and can i use 250g of margarine instead of 125g margarine+ 125g crisco ?
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