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.
Recipe for the dairy-free chocolate icing
- 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
- 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.
If using Dutch processed omit the bicarbonate of soda and increase the baking powder to total of 1½ teaspoons.