Chocolate Crazy Cake {Egg-free, Dairy-free}

Delicious!!  I love this cake!!  I have a sweet tooth and so does my husband.  I think we have passed this on to our kids.  We love sweets in our house!  But I think everyone has a favorite type of sweet.  My husband's is pie.  Hands down, mine is cake!  I LOVE cake.  I have found that cake can be a bit of a challenge egg-free.  I have several recipes that are still in the 'trial' phase.

I first saw this recipe in a cookbook.  Then I noticed it was all over the internet.  This recipe first emerged during the depression.  It became popular because it didn't include eggs or dairy when these ingredients were hard to come by.  The recipe seems to have made quite a come back now that food allergies are becoming more and more common.

Not only is this cake egg-free and dairy free, it bakes up beautifully and tastes fantastic!!  It really is a dream come true for this cake lover, who wants to share treats with her food allergy husband!

I topped my cake with this quick, delicious Chocolate Frosting (EF, GF).
 

 

Chocolate Crazy Cake

Sources:  I am not sure if any of these sources can really take credit for this cake, but I referenced recipes by Very Best Baking, Allrecipes.com and A Grandmother’s Legacy:  Amish & Mennonite Cooking.

3 c flour

2 c sugar

1/3 c cocoa

1 t salt

2 t baking soda

¾ c vegetable oil

2 T white vinegar

2 t vanilla

2 c cold water

Preheat oven to 350^o.  Sift dry ingredients together in a 9”x13” ungreased pan.  Make three wells in the dry ingredients.  In one hole pour oil, in second pour vinegar and in third pour vanilla.  Over everything, pour cold water.  Mix all ingredients together with a fork until well blended, but do not over mix.  Bake 40-45 minutes or until a toothpick comes out clean.  Cool and dust with powdered sugar or top with your favorite frosting. 

To make into a layer cake:

Cut out wax paper into a circle that fits the bottom of your two round cake pans.  Place wax paper in the bottom of the pan then grease with shortening on top of the paper and up the sides.  Mix cake in a bowl or stand mixer, but be sure to still follow the same directions by mixing the dry ingredients then making the three wells for the wet ingredients.  Pour evenly in the two prepared pans immediately and bake for about 30 minutes or until toothpick comes out clean.  Cool cake in pans on wire rack for about 20 minutes.  Invert onto wire rack, carefully peel off wax paper and cool completely.

Peanut Butter Chocolate Chip Shortbread {Egg-free}

Shortbread cookies are not really my husband's favorite.  He much rather have Chocolate Chip Cookie or a variation of it like Chocolate Chip Oat Cookie.  But since we learned about his egg allergy, he has started to like shortbread cookies more and more.  Since they don't have egg in them, they are always a safe treat he can have without needing to read the ingredients.  When I came across this recipe for Peanut Butter Chocolate Chip Shortbread, I just had to try it.  The peanut butter and chocolate definately jazz up your basic shortbread cookie!

Peanut Butter Chocolate Chip Shortbread - I made these according to the recipe.  Please link here.

Fresh Blueberry Muffins {Egg-free}

I had blueberries left over from a 4th of July get together.  They weren't disappearing fast enough.  So, I started looking for something to make with them.  I found this recipe on Pinterest and it is delicious!!

The recipe came from Rak's Kitchen blog.  She adapted the recipe into Eggless Blueberry Muffins from a recipe for Eggless Vanilla Cake from Easy Cooking blog.  According to that blog, the original cake recipe came from Nita Mehta.  So, the genius behind the delicious yogurt cake in the recipe is Nita Mehta.

The Eggless Blueberry Muffins recipe said it makes 10 muffins.  I don't know about your family but I need at least 12 for breakfast at my house.  So, I increased the ingredients to now make 18 muffins.  I would rather have leftovers than not enough!

Fresh Blueberry Muffins

Adapted from recipes by Nita Mehta and Rak’s Kitchen. 

2 c flour 

¼ c cornmeal

1½ c plain yogurt

1 c sugar

1½ t baking powder

1 t baking soda

¾ c oil

1 t vanilla

1½ c fresh blueberries

2 t flour

Preheat oven to 350^o.  Wash the blueberries; pat dry it using a towel.  Set aside.  Combine flour with corn flour to ensure even mixing. With a wire whisk, mix yogurt and sugar in a large bowl.  Mix in the baking powder and baking soda and let it rest for 2 – 3 minutes.  Once the mixture becomes slightly frothy, mix in the oil and vanilla. Add the flour one tablespoon at a time, mixing well.  Dust the blueberries with 2 teaspoons of flour, add to the batter and gently stir.  Line the muffin tin with liners and spoon the batter.  Bake for about 20 minutes or until a toothpick inserted comes out clean.  Cool on a wire rack.

Makes 18 muffins 

Cut Out Cookies {Egg-free}

I am so excited to share this recipe!!  The original version of these cut out cookies came from a friend of a friend.  They are seriously the best sugar cookie cut outs I have ever tasted!  I was nervous about trying to adjust the recipe to exclude the egg.  Would they taste the same?  Would they hold their shape?  Well, I am happy to report they turned out just like the original recipe!  I am so excited!!  We made them today as a fun 4th of July treat!  I can't wait to try them again at Christmas time.  I hope your family enjoys them as much a mine does!

I use sweet glaze to frost these cookies.  See recipe below.

The cookies cooling on a wire rack.

Cut Out Cookies

4 sticks unsalted butter, at room temperature

3 oz cream cheese

1 ½ c sugar

1 t vanilla or almond extract

2 t baking powder

½ t salt

5 ½ c flour

With an electric mixer, blend butter and cream cheese together.  Add sugar and vanilla.  Blend until smooth.  Add dry ingredients a little at a time.  Blend until well combined and dough starts to mold together.  Divide cookie batter into fourths.  Wrap in saran wrap and flatten until almost desired rolling thickness (no less than 1/8 inch thick).  Chill 1 hour.

Roll refrigerated dough a little more to smooth out the surface.  Dough should be no less than 1/8 inch thick.  Cut with cookie cutter and place on ungreased cookie sheet.  Bake at 350 for about 8-10 minutes.  Cool on pan for about one minute.  Remove to a wire rack until completely cooled.  Frost with the cookie glaze below.

Makes about 3 dozen cookies.

Cookie Glaze

16 oz powdered sugar (about 4 cups)

1/3 c whole milk or evaporated milk (add 1 T milk at a time, if needed)

1 t vanilla or almond extract

¼ t salt

Mix together so it is spreadable but not drippy or stiff, adjusting ingredients as needed.

Teriyaki Drumsticks

Over a year ago, I posted a recipe for a baked Teriyaki Chicken (EF, DF, GF).  The original recipe actually used chicken drumsticks.  I usually prefer chicken breast but this marinade is so good on drumsticks.  When I make these, we eat them warm but I actually like to eat the leftovers cold.  That may sound weird but they are really good cold, too.  They are actually the perfect dish for a picnic!  Just take them out of the fridge and go!

Teriyaki Chicken Drumsticks

¾ c reduced-sodium soy sauce*

¼ c vegetable oil              

3 T brown sugar

1 t garlic powder

½ t ground ginger

12 chicken drumsticks, skin removed

In a large gallon plastic bag or glass dish, combine the first five ingredients.  Mix well.  Add chicken.  Refrigerate for 4-8 hours, turning at least once.  Drain and discard marinade.  Place chicken on a foil lined baking sheet and bake at 375^o for about 45 minutes or until juices run clear.

Serves 6

* For those on a gluten-free diet, be sure to use a gluten-free soy sauce.