Moist Chocolate Cake With Ganache Frosting – Dairy Free And/Or Gluten Free





2 ¼ Cup Flour (Use all purpose Gluten Free Flour to make Gluten Free)
4 Tsp Baking Powder
¾ Cup Cocoa
1 ½ Cups Sugar
Pinch of Salt
1 Cup Oil
2 Tsp White Vinegar
2 Tsp Vanilla Extract
2 Eggs
2 Cups of Water


2 Tbsp Vegan Butter/Margarine (Earth Balance)
2 Tbsp Cocoa
1 ½ Cups Powdered Sugar
1 Egg White (unbeaten)


  1. Preheat the oven to 180°C/350°F
  2. Sift together flour, baking powder, cocoa, sugar and salt.
  3. Make one large well and 2 small wells. Place oil in large well and vinegar and vanilla in smaller wells.
  4. Beat with electric beaters until combined
  5. Add eggs and water and beat until well combined.
  6. Place in a greased rectangle Pyrex or baking pan [about 13”(33cm) x 9”(23cm)].
  7. Bake for 40 mins or until toothpick inserted comes out clean.
  8. Let cake cool completely.


  1. Melt Vegan Butter and cocoa powder over low heat. Stir until well blended.
  2. In a separate bowl mix together powdered sugar and egg white.
  3. Add the above mixture to the butter, cocoa mixture and stir over low heat until blended.
  4. Pour over cooled cake and spread to cover entire cake.




Lemon Cake

Love a slice of lemon cake with a hot cup of tea. This recipe is a basic butter cake with the addition of lemon rind and juice. It can also be made into a marble or chocolate cake.


200G butter
1 1/2 cups castor sugar
1 tbls lemon rind
2 1/2 cups cake/all purpose flour
1/2 cup milk
1/4 cup lemon juice
1/4 cup water ( for butter cake use 1/2 cup water, no lemon juice)
4 jumbo eggs
4 tsp baking powder

1. preheat oven to 350 (180)
2. Cream butter, lemon rind and castor sugar until light & fluffy.
3. Beat in the eggs one at a time. Beat very well after each egg to get rid of curdled effect. Beating very well at this stage will give you a very light cake.
4. Sift dry ingredients and mix into creamed mixture together with the liquid in 3 batches. Mix till the batter is smooth.
5. Grease and line 2 loaf pans or two deep 23cm round pans or a large tube pan. Pour in the batter and bake for about 30 minutes. If using the large tube pan bake for 45-55 minutes.
6. Remove from oven and allow to cool for 15 minutes before removing from the pan.
7. Drizzle with the following icing when cool.

Mix together 1 1/2 cups icing/superfine sugar with enough lemon juice to make a pourable icing. Drizzle over the cake.


Coffee Cake


IMG_3014 1


250 g (1/2lb) Butter
1 cup Sugar
2 Eggs
1/2 tsp Vanilla
2 cups Flour
5ml (1tsp) Ginger
5ml (1tsp) Cinnamon
5ml (1tsp) Baking Powder
5ml 1(1tsp) Bicarb
250ml (1 cup) Sour Cream
80g (1/2cup) Chopped Pecan Nuts
100g Handful of Raisins.


2 tbls Butter
1/4 cup Sugar
1 tsp Cinnamon
1/4 cup Pecan Nuts


1. Pre-heat the oven to 180 C (350F)
2. Cream butter and sugar very well.
3. Add eggs and vanilla and beat till very smooth.
4. In a separate bowl sift together the dry ingredients.
5. Add the dry ingredients and the sour cream to the wet mixture alternating between the two.
6. Fold in the pecans and raisins.
7. Pour into a large buttered glass dish or baking tray.
8. Mix the ingredients for the toppings in a small bowl.
9. Cover batter with the mixed topping.
10. Bake for 35 minutes till golden.
11. Serve with a steaming cup of coffee