I can't take much credit for this though, it really is a creation of my daughter's, who at 9 was rather cheesed off that she wasn't able to eat the gluten free brownies her older brother enjoys frequently and decided to do something about it!
We are really lucky and are allowed some egg here, which makes life much easier. But many are not able to eat egg so we are officially making an effort to include more egg free recipes.
I had read about eggless "crazy" cakes before, and we had a basic recipe for guidance. The were created during the "Great Depression" in 1930s America, when eggs and butter were hard to find and expensive.
(Adapted from an official "crazy cake recipe")
- 1 1/2 Cups of flour (we used Juvela Harvest White but any blended flour would do)
- 3 tbsp cocoa powder (We used Burnsville for that brownie taste)
- 1 cup sugar (we used caster, the recipe said granulated but that tasted gritty)
- 1 tsp baking powder
- 1 tsp white vinegar (I only had wine vinegar as it's gluten free)
- 1 tsp pure vanilla extract
- 5 tbsp vegetable oil
- 1 cup water
This is really *so* easy, I was not involved at all, my 9 year old made this by herself.)
- Grease an 8" deep sandwich or square tin
- Measure out the dry ingredients in order
- Mix lightly and make three wells in them
- Put the wet ingredients one in each well, the oil in the largest - like a face! (2)
- Pour the water over the entire lot in the tin (3)
- Mix well! (4)
- Bake at 170C / 350F for 35 minutes, the middle should be slightly squidgey to avoid the outside getting too dry (that was the problem with our first effort) and once cooled it can be decorated if desired.
When warm, it tastes just like chocolate brownies..... yum!!