i use a cake called a crazy cake, take out the spices and replace with cocoa for a chocolate cake! works and tastes great
google bestrecipes they do one
I make this one all the time - you'd need to double check the chocolate is ok though!
3 x egg equivalent (I use 'No Egg', sometimes I leave it out altogether - doesn't make much difference)
1 cup brown sugar
1/2 cup milk (I use soy, but I'm sure rice would work just as well)
1/3 cup vegetable oil
250g very dark chocolate - one with no dairy! (I've never had to check for nuts or soy, but I'm sure there's something on the market )
1 cup SR flour
1 (generous) cup of cherries in syrup, or frozen berries, thawed
What to do:
1. Mix up your egg replacer, add the sugar. Add the milk and oil
2. Melt the chocolate
3. Add the chocolate to the sugar mix, add in the cherries/berries
4. Sift over flour, stir until combined
5 Bake at 180 for about an hour
Easy as. Only thing is the dark chocolate makes it pretty rich, so might be more a 'grown up' cake than one for kids
Not sure if this is what you are after or not, but if you enjoy a fruit cake this is super easy and noice...
A good fruit cake, with a good density of fruit resembling a rich Christmas cake in texture - but made with only 4 ingredients - ideal for those in a hurry!
1kg of mixed fruit
2 cups of fruit juice
2 cups of self-raising flour
1 teaspoon of mixed spice
Method
1kg of mixed fruit and soak overnight in 2 cups of fruit juice - I prefer apple myself.
To add some Christmas spirit, replace some of the fruit juice with brandy, whisky or dark Jamaican rum or even sherry.
Leave the soaking fruits overnight
Next day.
Mix into the soaking fruit, (which will have swelled by now), 2 cups of self-raising flour and 1 teaspoon of mixed spice. Mix all well together until you have incorporated all the flour.
I use a 22cm loose bottomed cake tin - doubled lined with baking paper - the sides protruding as much again above the level of the tine sides.
Pour your mixture into the tin - level out and place in the middle of a 150°c oven for 2 ¼ to 2 ½ hours - taking care in the last half hour not to let the top be overdone - cover with baking paper if you think this may happen.
Cool completely before removing from tin and keep in an airtight container.
A friend has a blog called something like egg and dairy free mum where she has tried a few recipes out, might be worth checking if you want some tips I've seen a few photos of her disasters so I think it may be harder than it looks!
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Egg, dairy, soy & nut free cake recipes?
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!!
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