Skip to content

Because you can

October 2, 2013

chocolate-cakeBecause we have a lot of apples, and because I hate to waste food, and because I heard it was possible, I decided to make a chocolate cake using apple puree in place of butter. There’s no virtue like necessity.

I wasn’t sure it would work. All the recipes I’ve read for replacing fat with pureed apple have been American and they refer darkly to replacing “oil” not butter.  I thought as long as you don’t have to rub the butter in it would be ok.

First you need to make some apple puree. I used 4 large eating apples (which I peeled and cored with my wonderful apple peeler and corer) cut them up, put them in a pan with a little water, put the lid on and simmered until the apples were soft – took about 10 mnutes. Then I whizzed them with my stick blender, so that there were no nasty bits of skin or core that my eagle eyed son would spot and identify, and left it to cool.  Four turned out to be a little ambitious, but apple puree’s nice anyway.

The cake is a variation of Julia’s chocolate cake (from Julia’s Gaia’s Kitchen cookbook).

Line an 8″ round, deepish cake tin and preheat the oven to 180c. chocolate-cake1

In a bowl put 3oz apple puree, 3oz soft brown sugar, 2 tablespoons of golden syrup and mix well.  Add 2 eggs and beat.

(I was quite excited about using loads of apples in this cake until I weighed the puree.)


Then fold in 5oz self raising flour,  1 and a half ounces of cocoa powder (and a teaspoon of ground cinnamon if you like).

chocolate-cake3 The mixture will look quite wet.

(Your inner voice – the one that told you the cinnamon apple cake was too dry – will tell you it’s too wet. Once again, ignore the inner voice – and carry on following the recipe.)


To this mixture add 4 fl oz rice milk into which you’ve stirred half a teaspoon of baking powder.  Stir carefully to mix and then pour into your lined tin.

Bake for about 40 minutes until it’s risen and looks done. Leave to cool for a bit and then drizzle with icing.

It looks like a cake, it tastes like a cake. What more can I say?

2 Comments leave one →
  1. Heidi permalink
    October 3, 2013 9:15 am

    sounds lovely. Do you have to use rice milk? or can it be any kind of milk?

    • October 3, 2013 9:48 am

      It is/was. Any kind of milk will do – I was just going for the dairy free option 🙂

What do you think?

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

barry boone

Natural science illustrations and sketches

The Engaged Musician

Sam Richards about Music, Society, and Arts

hello, fig

ben stainton posts things using a computer

Woolly Wild Things

My adventures in felt making


a self-taught artist discusses acrylic painting, photoshop and the creative process.

notes to the milkman

being random ramblings about art


cheap, tasty vegan food & related ramblings


illustrator Russell Jackson


Graphic design, type, print and musings


My pet frisson and I are here to throw away your stuff.

Petals and Paints

A Colourful Journey In Botanical Illustration With Watercolours

anna warren portfolio

looking for beauty in the small things

Food and Forage Hebrides

Gastronomic endeavours on the edge of Europe

Humans Are Weird

colourful observations

The Happy Hermit

Andreas Moser traveling around the world and writing about it.

Readers & Writers

Now working for!

%d bloggers like this: