Name: Lactose-Free Chocolate and Mixed Berry Cake recipe
Ingredients: 2 ¼ cups all-purpose flour;1 tablespoon baking powder;¼ cup cocoa powder;¾ teaspoon salt;1 cup brown sugar;6 tablespoons white sugar;2 eggs;1 teaspoon vanilla extract;⅔ cup lactose-free milk (such as Zymil®);½ cup vegetable oil;1 cup mixed frozen berries;1 ¼ cups confectioners' sugar;¼ cup cocoa powder;3 tablespoons lactose-free milk (such as Zymil®);½ cup dried unsweetened coconut

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Ingredients

2 ¼ cups all-purpose flour 1 tablespoon baking powder ¼ cup cocoa powder ¾ teaspoon salt 1 cup brown sugar 6 tablespoons white sugar 2 eggs 1 teaspoon vanilla extract ⅔ cup lactose-free milk (such as Zymil®) ½ cup vegetable oil 1 cup mixed frozen berries 1 ¼ cups confectioners' sugar ¼ cup cocoa powder 3 tablespoons lactose-free milk (such as Zymil®) ½ cup dried unsweetened coconut

Nutrition Info

345.1 calories carbohydrate: 54.4 g cholesterol: 31.5 mg fat: 13.4 g fiber: 2.7 g protein: 4.9 g saturatedFat: 4.1 g servingSize: - sodium: 291.9 mg sugar: 32.8 g transFat: : - unsaturatedFat: : -

Directions

Preheat oven to 350 degrees F (175 degrees C). Line a large cake pan with parchment paper.
Sift flour and baking powder together into a bowl. Add 1/4 cup cocoa powder and salt, stir to combine. Sift flour mixture several times before placing in a large bowl. Stir in brown sugar and white sugar. Make a well in the center of the flour mixture.
Whisk eggs and vanilla extract in a bowl. Add 2/3 cup milk and whisk until combined. Add vegetable oil in a slow stream, whisking constantly. Pour into the well in the flour mixture in a slow stream, stirring with a metal spoon until batter is just combined. Fold in mixed berries. Pour batter into the cake pan and spread evenly across the top.
Bake in the preheated oven until a skewer inserted into the center comes out clean, 25 to 30 minutes. Cool completely before frosting, about 1 hour. Invert cake onto a plate.
Sift confectioners' sugar and 1/4 cup cocoa powder together in a metal or glass bowl until evenly combined.
Heat 3 tablespoons milk in a saucepan over medium heat until warmed, about 1 minute. Stir warm milk gradually into the sugar mixture until it forms a thick paste.
Fill the saucepan with 1 inch water and bring to a simmer. Place metal or glass bowl over the simmering water and stir until glaze is smooth and glossy. Pour glaze quickly over the cake and sprinkle with coconut flakes.

Recipe Yield

12 servings

Recipe Note

This is a lovely and soft cake that is also great to make muffins from. It's great for a chocolate fix if you're lactose intolerant and can't have real chocolate! It took a couple of trials and errors to perfect the recipe (it's an adaptation of my apple and cinnamon muffin recipe) but it's now most delicious and my housemates love it! The cake/muffins will keep well for 3 to 4 days after baking, though will go stale after that. Happy baking!

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