Latest posts by Lyndsay Edwards (see all)
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Dairy Free Mint Chocolate Chip Brownie Cakes Recipe
If you’ve seen my recent posts then you will know that I am now the official food blogger for the Cow’s Milk Protein Allergy Support Charity. CMPA Support are a wonderful charity; their aims are to raise awareness of the allergy at all levels, so that future generations of CMPA babies (& their families) shouldn’t have to suffer; and to provide information, support and practical advice to parents/carers at whichever stage of the CMPA journey they are on. You can find CMPA Support on Facebook and join one of their many Facebook support groups. I will be posting one food related blog post per week on behalf of CMPA Support and this is one of those posts.
I have had to remove egg from my son’s diet recently, as he seems to be reacting to something and I think he could be egg intolerant. As many of you will know it’s a process of diet elimination to discover the trigger food, so I am praying it’s not egg he’s reacting to but for the mean time his diet is egg free. This means some of our favourite recipes are now off limits, so it’s a good job I like experimenting and trying new things in the kitchen. This week I have been looking at different egg replacers to try in baking and I have bought the Orgran egg replacer. I am pleased to say it worked very well in these chocolate chip brownie cakes and I am pleased with the results. I was craving some mint chocolate so I decided to make a mint icing and it tastes delicious on top of these chocolate brownie cakes. I used dark chocolate broken into pieces for my chocolate chips so these taste very rich in chocolate, if you prefer you could use Moo Free original chocolate which is dairy & soya free and resembles a ‘milk’ chocolate flavour or there is dairy and soya free white chocolate available. This recipe makes 6 very small cakes but you can double the ingredients to make more.
- 40g sugar
- 40g dairy & soya free spread
- 40g rice flour
- 1 tablespoon cocoa powder
- Orgran egg replacer - equivalent to one egg
- 2 squares of dairy and soya free chocolate broken into pieces
- 3 tablespoons water
- 17g icing sugar
- 1 teaspoon peppermint essence
- a drop of green food dye
- 1. Preheat the oven to gas mark 4. Place 6 small paper cake cases onto a baking tray.
- 2. Sift the rice flour and cocoa powder into a large mixing bowl. Mix one tablespoon of the Orgran egg replacer powder with two tablespoons of water in a cup and then pour it into the mixing bowl.
- 3. Add the dairy & soya free spread, 3 tablespoons of water and sugar to the mixing bowl and stir until all combined.
- 4. Stir in the broken squares of chocolate and then distribute the mixture between the 6 paper cake cases.
- 5. Bake in the oven for around 15-20 minutes or until you can insert a tooth pick and it comes out clean.
- 6. Let the brownie cakes cool on a wire rack. Sift the icing sugar into a mixing bowl and mix with the peppermint essence and green food dye.
- 7. Once the cakes have cooled, top with the mint icing and Enjoy!
- You can use white chocolate broken into pieces or any chocolate chips as long as they suit your dietary requirements.
- I have only tried this recipe using Orgran egg replacer although there are other egg replacers sold, if you use a different brand please let me know how it turns out in the comments section below.
- I use Doves Farm rice flour - link below.
Try making these with dairy and soya free white chocolate
Let us know what you think of these dairy free mint chocolate chip brownie cakes in the comments section below.
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Disclaimer: This post contains affiliate links, by using these links at no extra cost to you, I may receive a small fee which will help with the running cost of Living With Cow’s Milk Protein Allergy Blog. These affiliate links are not associated with or endorsed by CMPA Support Charity in any way.