Eggless and Nutless Chocolate Cake

As the mother of a highly allergic/anaphylactic child, going to children's parties was a logistical nightmare. Holidays and sleepovers were also full of anxiety, and school trips took military precision to arrange a safe and hospital free jaunt.

My daughter was blissfully unaware of the cooking/freezing/menu planning.

Having a restaurant we have tried really hard to be inclusive and welcome people with allergies. People are becoming more aware of allergies being life threatening, but it's taking far too long for people to take it seriously. We welcome people with allergies, and try our very best, as if we were cooking for our own daughter. Obviously no one can say they are 100% certain that there hasn't been a contamination issue, and there is also always room for language misunderstanding if the waiter hasn't been fully clued up etc, but if we are given enough warning and can talk through with the customer when they book,  likes and dislikes as well as allergies,  we have very successfully served hundreds of allergic people their first meal out/egg free birthday cake/gluten free pasta that actually tastes delicious and came without stress.

Here is a recipe for Dita's  favourite eggless and nutless chocolate cake.


You need:


450g flour


6 tbsp unsweetened cocoa powder


300g caster sugar


2 tsp baking powder


2 tsp bicarbonate of soda


300ml water


2 tbsp distilled white vinegar


125ml vegetable oil


2 tsp vanilla extract


Preheat the oven to 170C/325F/gas mark 3. Put the wet ingredients in one bowl and sift the dry into another. Slowly add the wet to the dry, and beat: the consistency should be like runny honey. Pour into a greased cake tin (or tins) and bake for 20 minutes, until springy to the touch. Add any topping you like - chocolate icing always goes down well.