Saturday, 25 February 2012

Low-Salicylate Chocolate Cake

Preparation Time: 30 minutes
Cooking Time: 35 minutes

1. 170g organic self-raising flour
2. 170g butter (softened at room temperature)
3. 140g sugar (*brown sugar if you are able to tolerate it)
4. 2 large eggs (room temperature NOT cold)
5. 2 tablespoons of cocoa powder
6. 1 tablespoon of baking powder


1. Grease baking tin with some butter.

2. Preheat oven at 170C/ 325F / Gas Mark 3

3. In a large bowl sieve the flour, cocoa powder and baking powder.

4. Then add the softened butter, sugar and eggs to the flour mixture and mix well.

5. Pour mixture into the greased baking tin.

6. Bake for about 30 minutes or until fully cooked.

7. Allow the cake to cool before serving.

Bon Appétit!


  1. OH THAT'S SO EVIL! It's calling to me, NO, screaming my name, well, not hollering, just loudly and seductively breathing, "I WANT YOU TO EAT ME!"

    It's really not fair I can't eat chocolate...or sugar...or dairy...or flour...

    1. There is a gluten-free, choc-free, sugar-free, dairy free choc-cake. Let me look for that recipe.

    2. NO WAY! Really???? Is it called the Chocolate-Free Chocolate Cake? The Anti-Chocolate Cake?

      Oh, wait, I can't have any grains or any sweeteners so don't go to any trouble. It's got to have a grain in it or it wouldn't be a would be a candy, and if it doesn't have a sweetner, who knows what that would be! :)