Cheesecake (Dairy free, Egg free, Nut free, includes Gluten free option)

*please note: all measurements are using standard Australian measurements, to work out conversions for your country please refer to the following link: conversion tables

 Here is an easy dairy-free cheesecake recipe for all of those cheesecake lovers who thought you would never be able to enjoy another cheesecake due to allergies. My dairy tolerant friends told me this recipe was as good as a dairy cheesecake!  You could also make a white cheesecake, substitute the chocolate for white chocolate.  Another alternative is to crush a packet of allergy friendly biscuits for the base, this would not require baking, simply add the top and refridgerate until set.

Base
1 cup plain flour (for gluten free, use a gluten free flour, and use more water)
2 tablespoons caster sugar
80 grams nuttelex margarine (see pic)
Water as needed

Preheat oven 180 degrees celsius.  Line a 20cm lamington tin with baking paper. Combine all ingredients in a food processor, or mix by hand, rubbing in margarine.  Add enough water in spoonfuls and mix until a crumbly dough forms.  Spread out onto the lamington tray.  Bake at 180 degrees celsius for 20 minutes.  Allow to cool before adding the topping.

Top
100 ml boiling water
1 tablespoon gelatine
200 grams Sweet William dairy free chocolate, you can use either the white or original (see pic)
2 tubs of Tofutti (see pic)

Stir gelatine with boiling water, set aside. Gently melt the chocolate in a small saucepan on the stove.  Watch closely, remove from heat just before it has all completely melted to avoid burning it. Empty both tubs of tofutti into a bowl, stir with a spoon until soft and creamy.  Add tofutti and gelatine mixture into the saucepan with the melted chocolate, stir until combined.  Pour mixture over cooled base and refridgerate until set, at least 3 hours.  Sprinkle with nutmeg (if tolerated) before serving.

Nuttelex (dairy free margarine, find this in most supermarkets)

Tofutti (find this in Coles supermarkets near the cream cheeses, and in most Woolworths/Safeway supermarkets)

Sweet William Dairy Free Chocolate (find this in Coles and Woolworths/Safeway in the health food aisle, and sometimes Aldi supermarkets)

Chocolate Toppings for Icecream (Dairy Free, Egg Free, Nut Free, Gluten Free)

*please note: all measurements are using standard Australian measurements, to work out conversions for your country please refer to the following link: conversion tables

Make your own safe chocolate toppings for ice cream.  The chocolate goes on runny and sets hard.  This is a winner in our house!

Makes enough for 4 serves
10 pieces of white or brown Sweet William allergy friendly chocolate (see below)
1/2 teaspoon grapeseed oil
So Good icecream (vanilla or chocolate)
Ice Cream cones (I use the "Funtime Cups" from Coles or Woolworths), check ingredients, if you need gluten free, put the ice cream into bowls

Place the chocolate into a small microwave-safe dish, and heat in the microwave for 20 seconds.
Stir the chocolate and heat for another 20 seconds in the microwave.
Add the oil, stir, and return to the microwave if needed for another 10 seconds.  Chocolate should be runny.
Pour over ice cream and add 100s & 1000s if you like - check ingredients, some may contain traces of nuts.

Sweet William Chocolate, find it in health food aisle of Coles and Woolworths

Grapeseed Oil, find it in most supermarkets

Soy Ice Cream, available in most supermarkets

Ice Cream Cones, egg free, nut free, dairy free

 

Easy Gluten Free Pizza Base (dairy free, egg free, nut free)

For an easy home-made pizza base that has a great texture, try this Orgran product.  I found it in the local health food shop.  You will need extra ingredients so make sure you read the back of the packet.  It makes 2 large sized pizzas.  I was very impressed with the texture and flavour, hard to tell it was gluten free!

Lasagne (egg free, nut free, dairy free, includes gluten free option)

*please note: all measurements are using standard Australian measurements, to work out conversions for your country please refer to the following link: conversion tables

Here is an easy way to make lasagne using tortillas instead of pasta sheets.  I like to use beef mince, but for a variation you could use turkey or chicken mince.  This recipe freezes well, so make enough to freeze leftovers for a quick meal another night!

Feeds 6 - 8 large portions

Ingredients
1 tablespoon olive oil
1 brown onion diced
1 kg beef mince
2 cloves of garlic diced
1 x 400g can chopped tomatoes
1 x 170g can tomato paste
1/2 teaspoon cayenne pepper
1 tablespoon dried thyme (use fresh if you have it, the leaves removed from a few sprigs)
3 carrots peeled and diced
2 sticks of celery diced
4 button mushrooms diced (optional)
small handful of chopped spinach
2 cups water
1 teaspoon sugar
salt and pepper to taste
1 packet of 10 tortillas (I like the 'Select Woolworths' brand, but any safe tortillas will work. Check the ingredients list on the packet for allergens. For gluten free use 3 of the 4 pack Freedom Foods gluten free wraps)
sprinkle of paprika 

Ingredients - white sauce 
3 cups soy milk (or preferred milk)
1/2 cup extra soy milk (or preferred milk)
3 heaped tablespoons corn flour (check ingredients on corn flour, some contain wheat and may contain traces of egg and nuts)
1 teaspoon salt


Method - meat sauce
Heat the oil in a large saucepan.
Saute the onion over medium heat until soft.
Add the beef mince and increase the heat to high, stirring to brown the meat.
Add the garlic and mix into the meat.
Add the canned tomatoes, tomato paste, cayenne pepper, thyme, carrots, celery, mushrooms, spinach, water, and sugar, and stir over high heat until mixture boils.
Turn heat to low and simmer uncovered over low heat for 30 - 45 minutes stirring occasionally.
Taste the meat sauce, and season with salt and pepper to desired flavour.
Set aside.


Method - white sauce
Pour the 3 cups of milk into a small saucepan and heat on high. Do not boil.
Meanwhile, in a separate cup mix the remaining 1/2 cup of milk with corn flour to make a paste.
Once the milk is hot (not boiling), turn the heat down to low.
Slowly add the paste to the hot milk while stirring, and the mixture will thicken.
Mixture should stick to the spoon (see photo), if it's not thick enough you can turn the heat up high and stir for another minute to thicken it more.
Add the salt and stir.  Take off the heat.


Method - building lasagne
Preheat the oven to 180 degrees Celsius.
Grease a large (approx. 20cm x 30cm) rectangular ovenproof dish, or 2 smaller ones.
Spread a thin layer of meat mixture along the bottom of the dish.
Arrange the tortillas over the meat (cut them to fit) so they reach right out to the sides of the dish.  Use the off-cuts to fill in any gaps.
Divide the remaining meat into 3 roughly equal amounts.
Spread one of these meat portions over the tortillas making sure to cover the tortillas right to the edges.
Divide the white sauce into 4 roughly equal amounts.
Drizzle one portion of the white sauce over the meat.
Arrange another layer of tortillas on top.
Continue layering with meat, white sauce and tortillas 2 more times.
On the top of the final layer of tortillas spread white sauce only, and sprinkle lightly with paprika.
Bake in the oven for 30 minutes.
Serve with a green salad.

Garlic Cloves

White Sauce

Indulgent No Bake Chocolate Cake (egg free, nut free, dairy free, includes gluten free option)

*please note: all measurements are using standard Australian measurements, to work out conversions for your country please refer to the following link: conversion tables

You have to try this one!  We call it Prince William's Wedding cake because I was inspired to create this allergy friendly recipe from one of Kate and Will's wedding cakes.  It has been very popular, with many requests for copies of the recipe, my son requested it for his birthday cake, and it's really easy!  You can use half measures for the cake if you want to make more of a slice, but I still suggest the whole ganache quantities if you do this.  This is not a cheap cake to make, but it is well worth the expense and it goes a long way.  Remember to cut thin slices to serve, it's very indulgent! 

Ingredients - cake
1 kilogram Sweet William Chocolate (see below for photo and details)
200 grams Tofutti (see below for photo and details)
1/2 cup soy milk
1 packet McVities Digestive biscuits broken into pieces (these biscuits contain wheat and are made on a production line that processes other products that contain milk - so if you need to stay away from wheat/gluten or traces of milk replace these with 2 boxes of Orgran vanilla Outback Animal biscuits or 400 g of other safe biscuits broken into pieces)

Ingredients - ganache
120 grams Sweet William chocolate
3 tablespoons Tofutti
50ml soy milk

Method - cake
Line the bottom of a 20 cm spring form tin with baking paper and grease the sides.  If you don't have a spring form tin you can use a solid tin with high sides, make sure you line the sides with baking paper and leave enough paper at the top to help you ease the cake out when it has set.
Gently melt the chocolate in a medium saucepan on the stove over low heat. 
While the chocolate is melting, pour the Tofutti into a separate bowl and stir for about 30 seconds to soften.
Add the milk to the Tofutti and stir to combine.
When the chocolate has melted remove it from the heat and stir in the Tofutti and milk mixture.
Stir in the biscuits until coated in the chocolate.
Pour the whole mixture into the prepared tin.
Cut another circle of baking paper to cover the top of the cake.
Using another flat circle tin base press on the top of the cake to flatten the mixture. You can use anything flat to do this if you don't have a spare tin base.
Refrigerate for 4 hours or overnight.
If you used a solid cake tin, you can gently warm the sides of the tin to ease the cake out, do this slowly and carefully.
Turn the cake upside down and remove from the tin. Leave it upside down on the plate, this should give you a flat surface for the ganache.
Top with ganache and serve. 

Method - ganache 
Gently melt the chocolate in a small saucepan on low heat on the stove.
In a separate bowl, stir the Tofutti for about 30 seconds to soften, then add the milk and stir until combined.
When the chocolate is melted, leave on gentle heat and add the Tofutti and milk mixture.  Stir until combined.
Remove from heat and leave to cool slightly before spreading onto the cake.
Use a hot knife to smooth the ganache if you like a smooth finish.
If you need to store the cake in the fridge before serving it, the ganache will crack - don't panic, you can smooth the ganache by dipping a knife in hot water and sliding it across the ganache again. 

Sweet William Dairy Free Chocolate: also available in chocolate chips, find it in the health food aisle in both Coles and Woolworths/Safeway

Tofutti (find in the fridge in Coles near other Tofu products, and Woolworths/Safeway near cream cheese products)

McVities Digestive biscuits contain wheat and made on a production line that processes products containing milk, find these in the biscuit aisle of most supermarkets.

Outback Animal cookies: a gluten free, dairy free, egg free and nut free alternative biscuit usually found in the health food aisle of supermarkets and in health food shops

Dairy Free Sour Cream (gluten free, egg free, nut free, dairy free)

*please note: all measurements are using standard Australian measurements, to work out conversions for your country please refer to the following link: conversion tables

This is a quick and easy recipe.  Serve it on tacos, baked potatoes, or use it as a dipping sauce with raw vegetables cut into sticks.  My kids love this one!

1/2 a 227g tub of Tofutti
3 tablespoons Kingland Soy Mayonnaise

Place Tofutti in a bowl and stir for about 30 seconds to soften.
Add the mayonnaise and stir until combined.

Tofutti 
(find this in Coles and Woolworths/Safeway
in the fridge near cream cheese products)

Kingland Soy Mayonnaise 

(find this in Coles near Tofu products)

Cookies: Chewy Centres (gluten free, egg free, nut free, dairy free)

*please note: all measurements are using standard Australian measurements, to work out conversions for your country please refer to the following link: conversion tables

Try these cookies, they are crunchy on the outside and chewy in the centre.  For a variation use sweet william chocolate chips in place of the dates.  The recipe makes about 30 cookies.

 2 cups Orgran gluten free self raising flour
1 teaspoon cinnamon
125g Nuttlex margarine
1/2 cup soft brown sugar
1/2 cup raw sugar
1/2 cup chopped dates
1 teaspoon vanilla essence
2 tablespoons soy milk (or preferred milk)

Preheat oven to 180 degrees celsius.
Line a flat baking tray with baking paper.
Place flour, cinnamon and margarine into a mixer or food processor and mix until resembles breadcrumbs (you can do this by hand, rub the margarine into the flour with your fingers).
Add both sugars, dates and vanilla essence and mix until combined.
Slowly add the milk and mix until a stiff dough forms.
Roll small amounts into walnut sized balls and place onto prepared tray.
Press the cookies with the back of a fork to flatten the dough. Cookies will spread when cooking.
Place the tray in the oven and bake for 12 - 14 minutes.  Cookies should be crispy on the outside with a soft centre that will set as they cool.
Leave to cool slightly on tray, then transfer to a wire rack to cool.
Store in an air tight container.

Cookies will spread as they cook

Orgran gluten free self raising flour

Pumpkin Soup (gluten free, egg free, nut free, dairy free)

*please note: all measurements are using standard Australian measurements, to work out conversions for your country please refer to the following link: conversion tables

  
For a rich pumpkin flavour this recipe roasts the pumpkin in the oven first, it's well worth doing this extra step, and it doesn't take much extra time.  You can use other pumpkin varieties, I like the Kent pumpkin for it's flavour and because it's easier to cut.  For a variation add chopped fresh coriander before blending. 

1 Kent pumpkin chopped into large pieces with skin and seeds removed
cooking oil spray (preferably good quality olive oil)
6 whole cloves of garlic with skin on
salt and pepper
1 tablespoon nuttelex margarine (dairy free margarine)
1 brown onion chopped
6 cups chicken stock (Massel is a great allergy friendly brand)
a few leaves of fresh coriander or parsley to serve

Preheat oven to 180 degrees celsius.
Arrange the pumpkin pieces on an oven tray and lightly spray with oil.
Scatter the garlic cloves amongst the pumpkin pieces.
Add salt and pepper and roast the pumpkin in the oven for about 30 minutes, or until pumpkin is browning and soft in the centre.
When the pumpkin is cooked, heat a large saucepan on the stove and melt the margarine.
Add the onion to the saucepan and gently cook until the onion softens.
Pour in the chicken stock and bring to the boil, then reduce to a simmer.
Place the pumpkin pieces into the saucepan.
Choose two of the softest pieces of cooked garlic, peel them and place them into the saucepan with the pumpkin.  
Simmer gently for five minutes, then turn off the heat and leave to cool slightly before blending.
Blend the pumpkin mixture in batches until smooth. You can add more water to thin the soup if it is too thick.
Taste the soup and add salt if needed.
Reheat and serve with fresh coriander or parsley leaves.

Kent Pumpkin

Garlic cloves

Muesli (nut free, dairy free, egg free)

*please note: all measurements are using standard Australian measurements, to work out conversions for your country please refer to the following link: conversion tables

It's really hard to find a nut free muesli.  Try this recipe, keep it in a sealed container in your pantry ready for breakfast.  The seeds give it an extra texture.  Be careful of sesame seeds, some people with a nut allergy are also allergic to sesame seeds and many of the seeds you buy in the supermarket may contain traces of nuts.  I have found the local health food shop has a great range of safe seeds.  Nutmeg can also be a concern for people with a nut allergy, leave it out if you are unsure.   Serve it with soy milk, Kingland soy yoghurt and fresh fruit.

6 cups or a 750g packet of rolled oats (check ingredients on packet, some oats may contain traces of nuts)

1/2 teaspoon nutmeg (allergy permitting)

1/2 teaspoon cinnamon 

4 generous tablespoons honey

2 cups puffed brown rice

2 cups processed bran

1/2 cup sunflower seeds

1/2 cup pepitas (pumpkin seeds)

1/4 cup linseeds

1/4 cup sesame seeds (allergy permitting)

1/2 cup craisins (dried cranberries)

1/2 cup sultanas

10 dates chopped

2 - 3 cups cornflakes (check ingredients, some brands of cornflakes may contain traces of nuts)

Preheat oven to 180 degrees celsius.  Pour the oats into a large oven proof dish, stir in the nutmeg and cinnamon.
Drizzle the honey over the oats.
Place the oat mix into the oven and bake for 10 minutes.
Remove it from the oven and stir, coating the oats thoroughly with the honey.
Return the dish to the oven and bake for another 10 minutes.
Remove the dish from the oven and stir again.
Return the dish to the oven for the last time and bake for another 10 minutes.
Remove the oat mix from the oven and allow to cool.
When the oats are cool pour them into a large sealable container and add the puffed rice, processed bran, sunflower seeds, pepitas, linseeds, sesame seeds, craisins, sultanas and dates.  Mix together by turning container several times.
Add the cornflakes and gently turn the container to mix.
Keep the muesli in the sealed container and serve with preferred milk, yoghurt and fresh fruit.

Slow Cooked Chicken Casserole with Dumplings (egg free, nut free, dairy free)

*please note: all measurements are using standard Australian measurements, to work out conversions for your country please refer to the following link: conversion tables

This is a great winter warmer!  You can freeze left-overs for a quick meal another night.  Try making it with casserole beef (chuck steak or gravy beef) for a variation.  If you don't have a slow cooker you can still make this recipe; use an oven proof dish in place of the slow cooker, and bake the casserole in the oven for 1 hour at 180 degrees celsius with the lid on, stirring halfway. Or use a stove top pan and cook on the stove on low heat with the lid on for 1 hour, stirring regularly (you will need an oven proof dish for the dumpling part of the recipe).

Feeds 6-8
cooking oil spray
1 tablespoon olive oil
1 onion chopped into wedges
3 cloves garlic roughly chopped
2 kilograms skinless chicken thigh fillets chopped (chop each fillet into 6 pieces) 
3 carrots peeled and chopped into large pieces
4 sticks of celery chopped into large pieces
2 cups of chicken stock (Massel is an allergy friendly brand)
2 bay leaves
1 teaspoon thyme
1 tablespoon pure corn flour (check ingredients some corn flours contain wheat, and may contain nuts and egg, if you can't find a safe corn flour you can use arrowroot instead)
1/2 cup water
salt and pepper to taste

Spray the inside of the slow cooker with cooking oil (this will make it easier to clean later). 
Heat olive oil in a large fry pan on the stove.
Add the onion and gently cook until soft.
Put the garlic into the pan with the onion and stir for 30 seconds on medium heat.
Transfer the garlic and onion into the slow cooker.
Using the fry pan brown the outside of the chicken pieces in batches and transfer to the slow cooker. Add a bit more oil to the fry pan if the chicken is sticking.
Place the carrots, celery, chicken stock, bay leaves, and thyme into the slow cooker and cook for 4 - 6 hours on high or 8 - 10 hours on low.
After the casserole is cooked, remove the bay leaves.
Leave the slow cooker heat on.
Then mix the corn flour with the water to make a paste and slowly add it to the casserole while stirring (this will thicken the juices).
Taste your casserole (careful, it will be hot!) and add salt until you are happy with the flavour. 
Turn the slow cooker heat off.
If your slow cooker does not have a removable oven proof dish, transfer the casserole to an oven proof dish.
Then drop spoonfuls of dumpling mix onto the top of the casserole and bake in the oven at 180 degrees celsius for 20 -25 minutes.


Dumplings
2 cups self raising flour
1 teaspoon salt 
3 tablespoons nuttelex margarine (dairy free margarine)
1 cup soy milk
1 tablespoon of fresh chopped coriander or parsley

Put the flour, salt and margarine into a bowl, rub the margarine with the flour until it resembles breadcrumbs.
Add the milk and mix until combined.
Add the coriander or parsley and stir until combined.
Drop spoonfuls of dumpling mix onto casserole and bake in the oven at 180 degrees celsius for 20 - 25 minutes.

Nuttelex Margarine

 

Fluffy Pancakes (egg free, nut free, dairy free)

*please note: all measurements are using standard Australian measurements, to work out conversions for your country please refer to the following link: conversion tables

These pancakes are a regular in our house on the weekend.  We cook them on the BBQ hot plate, add some bacon, Kingland Soy yoghurt, pure maple syrup, berries and sliced banana....delicious!  Left-over pancakes can be kept covered in the fridge for up to 3 days and reheated in the toaster for a quick treat.

Makes 10 - 12 using soup ladle portions

3 cups self raising flour 

1/4 cup caster sugar

1 teaspoon vanilla essence

1 and 1/2 teaspoons white wine vinegar

1/4 cup grapeseed oil (or canola oil)

2 and 1/2 cups soy milk (or other preferred milk)

Sift the flour and sugar into a bowl.

Add the rest of the ingredients and whisk until smooth.

Check the batter consistency, it should pour easily and still be thick enough to hold shape when poured onto the hot plate or frypan.  Add more milk if batter is too thick.

Heat BBQ or frypan to high heat and turn down midway between high and medium, lightly grease cooking surface.

Pour ladle full amounts onto BBQ (or frypan) and flip pancakes when bubbles have risen to the surface.  Keep checking the underside, and remove when golden brown.  

Keep cooked pancakes warm under foil, while cooking the rest of the batter.

Serve with favourite toppings, yum!

Soup Ladle

Flip when bubbles rise to the surface

 

Tacos (gluten free, egg free, nut free, dairy free)

*please note: all measurements are using standard Australian measurements, to work out conversions for your country please refer to the following link: conversion tables

This is a great way to encourage the kids to eat salad vegies!  For those people avoiding dairy, try the dairy free sour cream, it's really easy and very yummy.  You can use a variety of minced meat for this recipe: beef, pork, turkey or chicken.  For a quick idea, buy a cooked chook and pull the meat apart into small pieces, use it in place of the taco meat.  If you have a lot of cooked meat left over, freeze it and use it for a quick taco meal another night.

Taco Meat (feeds 4-6)
1 tablespoon olive oil
1 onion diced
1 kilogram minced meat of your choice
2 cloves garlic crushed
3 teaspoons ground cumin
2 teaspoons oregano
2 teaspoons mild paprika
2 teaspoons salt
1 teaspoon cayenne pepper (or more if you like hot and spicy!)
2 teaspoons sugar
2 cups water
2 heaped tablespoons pure corn flour (check the ingredients on the packet, some corn flours contain wheat, and some may contain traces of nuts and egg, if you can't find a safe corn flour you can use arrowroot instead)

Heat olive oil in a large frypan on the stove.
Gently cook the onion until it starts to become translucent.
Add the meat and stir to break up the mince as it cooks.
Once the meat is browned, add the garlic, cumin, oregano, paprika, salt, cayenne pepper, and sugar.  Stir until combined.
Pour in 1 & 3/4 cups of the water and let it come to a simmer.
Mix the corn flour with the remaining 1/4 cup of water until it is a paste.
Slowly add the cornflour paste to the meat mix while it is simmering.  This will thicken the juices.
Taste your taco meat (careful, it will be hot!) and add more spices if you like.
It is now ready to serve, you can put a lid on it to keep it warm while you prepare the salad ingredients and taco shells.

Salad ingredients (feeds 4-6)
1 medium carrot, peeled and grated
1 avocado chopped
2 small tomatoes (or several cherry tomatoes) diced
several washed lettuce leaves chopped, or you can use baby spinach (no need to chop)
1 jar salsa  (check ingredients if you need gluten free, some salsas contain wheat)

Prepare the ingredients and place into individual bowls ready to serve.

Dairy Free Sour Cream
1/2 a 227g tub of Tofutti (find this in Coles and Woolworths/Safeway in the fridge near cream cheese products)
3 tablespoons Kingland Soy Mayonnaise (find this in Coles in the fridge near Soy Yoghurt products)

Place Tofutti in a bowl and stir for about 30 seconds to soften.
Add the mayonnaise and stir until combined.
Serve on top of tacos.

Taco Shells

We go through about 17 jumbo taco shells for our family of 4 for this meal.  Check the ingredients for gluten free, the Old El Paso brand is a good one.  If you are making your own taco meat you will only need to buy the shells not a whole taco kit.  Prepare the shells per the packet instructions.  It's best to do it last so they don't burn.

Finally, put the taco meat, shells, salad ingredients, and sour cream onto the table and let the family create their own tacos.  Lots of fun!

Tofutti
Find it in Coles and
Woolworths/Safeway near cream cheeses

Kingland Soy Mayonnaise

Find it in Coles near Soy yoghurt products

                                                                                

Super Easy Yummy Chocolate Cake (egg free, nut free, dairy free)

*please note: all measurements are using standard Australian measurements, to work out conversions for your country please refer to the following link: conversion tables

 

This is a great simple recipe that I have handed out a lot!  You can also make this recipe into cupcakes, follow the recipe below except line one and a half muffin trays with patty pans and half fill each one with the batter.  Bake for 12 - 15 mins.  For an extra variation add 1/2 cup of sweet william chocolate chips to the batter.

1 1/2 cups self-raising flour

3 tablespoons cocoa powder (check ingredients on cocoa packet, some brands of cocoa may contain traces of milk)

1 cup caster sugar

1 cup water

1 teaspoon vanilla essence

1 tablespoon white wine vinegar

1/2 cup grapeseed oil (you can use canola oil, or vegetable oil; grapeseed oil makes this cake lighter and fluffier)

Preheat oven to 180 degrees celsius (350 F).  Line the bottom of a 20cm cake tin with baking paper, and grease and dust the sides with flour.  You can use a fluted ring tin (the type that makes a hole in the middle of the cake), 20 cm square tin, or a round tin.
Sift the flour, cocoa and sugar into a bowl.  Add the water, vanilla, vinegar and oil.
Mix with a whisk until smooth.  Pour the batter into the tin.
Place the batter in the oven to bake. Check the cake after 35 minutes:  if the cake springs back when gently pushed, and a metal skewer comes out clean when inserted into the centre, it is ready.
Leave the cake in the tin and cool for 10 minutes on the bench.
Slide a knife around the edge of cake and carefully remove from tin.  Cool on a wire rack.

Icing

1 cup pure icing sugar
1 1/2 tablespoons cocoa
1 tablespoon Nuttelex margarine (this is a dairy-free margarine found in most major supermarkets)
small amount of hot water

Place icing sugar and cocoa into a bowl, add margarine and then pour small amounts of hot water onto margarine and stir while melting.  Be careful not to put in too much water at a time.  Make the icing to your desired consistency.  Ice the cake when it's cool.  Enjoy!

Nuttelex Margarine

From top left: round tin, square tin, ring tin