Granny’s Chocolate Mud-Puddle Cake
I grew up on this cake! It was my grandmother’s old war time recipe which didn’t have eggs in it due to rationing, so perfect for people who are allergic to eggs. I have made it into a Gruffalo for Will when he was 3, a dinosaur cake when he was 4 and Iron Man when he was 6. It’s also been a Ninjago cake… I just find the ideas on Pinterest for ideas and use a lot of fondant icing!
Sarah x
Recipe
- 315g self-raising flour or gluten-free flour
- 300g granulated sugar
- 40g cocoa
- 1tsp baking powder
- 1tsp baking soda
- pinch of salt
- 150g dairy-free spread
- 1tsp vanilla essence
- 25ml cider vinegar
- 150ml lukewarm water
- Pre-heat the oven to 180C.
- Grease, or line with baking parchment, two 20cm round cake tins. Put them to one side.
- Sift together the flour, sugar, cocoa, baking powder, baking soda and salt. Then make three indentations in the flour.
- Melt the spread and pour it into one of the indentations.
- Put the vanilla and cider vinegar mixture into the other indentations.
- Pour over the water and stir until smooth.
- Divide the mixture between the two cake tins. Spread evenly.
- Bake for 30 minutes or until a skewer comes out clean.
Chocolate Icing
This mixture should be enough to cover the middle, the top and sides of the mud-puddle cake. We use oat milk, which can sometimes separate but it settles down.
- 90g cocoa powder
- 100g dairy-free spread
- 500g icing sugar
- 50ml non-dairy milk (I normally use oat milk, soya is fine too it just has a distinctive taste. Oat can sometimes separate a bit but it settles down after a bit)
- 1tsp vanilla essence
Put the cocoa, spread, milk and vanilla into a bowl and beat together. Slowly add the icing sugar. Be careful not to over mix.
**Always check the ingredients of any food you’re cooking with to make sure it doesn’t contain something you or your child should avoid.
