I love baking, I always found it somewhat therapeutic, when in stress – Bake, is my attitude, but other than that I also do it for fun. Weekends tend to be sociable in our family, usually we kick it off with a Friday dinner with either friends, family or both. This week we had my brother’s family over. While baking is relaxing, cooking is always more complicated for me. Take this latest dinner for example- one guest is diabetic and keep to a sugar free, and complex carbohydrates foods. I can’t eat gluten, some of us are vegetarian, the kids have their own food preferences, so it’s always a juggle to keep everyone happy. The baking is usually way simpler. I usually have one gluten free sugar free dessert like “chocolate”/energy balls, and one dairy free cake as we have quite a few guests who are lactose intolerant, and in general I try to use less dairy products in my kitchen.
My “go to” always on demand dairy free cake, is the chocolate chip one. I love it because I can literally prepare it in 5 minutes, It fills the house with an amazing smell, and It tend to disappear completely, minutes after laying it on the table.
With this cake like with many other recipes I convert into dairy-free ones – I exchange the milk for coconut cream, the rest of the ingredients are pretty standard – you just have to look for the dairy free chocolate chips which I prefer anyway because they are less sweet and have more actual chocolate in them. I sometime mix it with a dairy-free white chocolate chips, because my kids love it.
There are a couple of rules you need to stick to with this type of cakes so they will come out fluffy and ,moist as they should be:
I ALWAYS whisk the eggs first, really well, until they turn into a very light yellow, I add the sugar after a couple of minutes, which is why I use the mixer even though you can definitely make this cake in a bowl with no mixer – I just don’t like exerting myself too much while baking:)
Next thing is to add all the liquids first, and then add your dry ingredients (other than the sugar) gradually.
Baking time – I found that is the one factor that really change from one oven to the next, so I set the clock for 20 minutes and start checking every few minutes after that. You do not want to dry up the inside of these type of cakes.
After the long introduction here is the recipe for a lovely and easy to make dairy free chocolate chip cake.
2 large eggs.
3/4 cup of sugar
1 cup coconut cream
1 tsp. vanilla extract
1.5 cups self-rise flour
1 cup of dark chocolate chips
Whisk the eggs well, adding the sugar gradually.
Add oil, coconut cream and vanilla, whisk well.
Add the flour gradually.
Add chocolate chips.
Pour mixture into a loaf pan/English cake pan.
Sprinkle some more chocolate chips on top.
Bake on 350F (180C) for about 30 minutes.
Enjoy! (it goes great with a cup of coffee or good tea