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At the time of publication, all recipes were free of the allergens listed as being free of in the title (i.e. soy-free, milk-free, etc.), and all other information shared was accurate to the best of my knowledge. Though I strive to update outdated information quickly and work diligently to make sure you have the most accurate information possible at all times, it is your duty to double check labels EVERY TIME to ensure that the ingredients you use are SAFE FOR YOU. DO NOT RELY SOLELY ON THIS INFORMATION AS INGREDIENTS AND INFORMATION DO CHANGE. Your doctor or allergist should also be your first go-to for information on how to handle your medical needs. That being said, if you DO notice an error, please send me an email letting me know (tell me what page or recipe the error is on, what the error is, etc.), and I will correct the error ASAP. Thank you so much!

Friday, June 22, 2012

Mocha Wacky Cake (Soy, Fish, Milk, Nut and Egg-Free)


(Mocha Wacky Cake with Mocha Glaze added while it was still warm)

Success! Coffee works as an acid for Wacky Cake! :) I hope you enjoy my mocha version of Wacky Cake and add it to your collection.
Please note that this recipe is only soy-free if you use all soy-free ingredients, and is fish, milk, nut and egg-free.

Mocha Wacky Cake

1 1/2 Cups soy-free flour

1 Cup white sugar

3 Tablespoons cocoa powder

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon vanilla

1 Tablespoon prepared coffee
(hot or cold, decaf or regular doesn't matter)

5 Tablespoons olive oil

1 Cup cold water

1. Preheat oven to 350oF.

2. In a large mixing bowl, mix flour, sugar, cocoa, soda and salt.

3. Make 3 wells in the flour mixture. In one put vanilla, in another coffee, and in the third, the oil. (Note: The stronger the coffee, the stronger the coffee flavor.)

4. Pour the cold water over the mixture and stir until moistened.

5. Pour into a buttered (floured, too, if you like) 8x8 pan. (Use oil to grease the pan to keep it milk and soy-free or salted butter to keep it just soy-free.)

6. Bake for 30 to 40 minutes or until it springs back when touched lightly.


You can serve this as is or dusted with powdered sugar or frosted with either Cocoa Frosting, Vanilla Glaze or the Mocha Glaze listed below. Please note that this cake will no longer be milk-free if you frost/glaze it.

Mocha Glaze*
1/4 Cup cocoa powder

3/8 Cup hot coffee (decaf or regular doesn't matter)

3 Tablespoons salted, full-fat butter

2 1/4 Cups powdered sugar

1 teaspoon vanilla

1/8 teaspoon salt

1. Mix cocoa and coffee in a medium-sized bowl. (Note: The stronger the coffee, the stronger the coffee flavor.)

2. Mix in the remaining ingredients until well blended.

This recipe gives you about double the amount you will need to glaze one 8x8 Wacky Cake.

You can go about glazing your cake in a few ways:
  • Pour glaze over the warm cake. This will cause the glaze to seep into the cake and give it more of a molten cake feel.
  • Pour glaze over cooled cake. This will just glaze the cake without seeping into the cake.
  • Keep the glaze on the side and spoon it over the cake as you serve it. You can do this with the cake either warm or cooled.
You can thin this glaze out by adding more coffee or thicken it to more of a frosting consistancy by adding more powdered sugar.

*This is a modified version of a Mocha Frosting found on Cooks.com.

This recipe was submitted to
realfoodallergyfree

2 comments:

  1. That cake looks so moist and delicious! Thanks for sharing with us on Allergy-Free Wednesdays!

    ReplyDelete
    Replies
    1. Thank you for stopping by and for the kind words! :) I'm looking forward to linking up again tomorrow. :)

      Delete

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