Sesame Salmon Fillets with Red Onion and Ginger Cream

thomsonj2025-12-13T13:56:17-05:0010 November 2008|0 Comments

The combination of toasted sesame with the ginger cream sauce is sure to make this a favourite.

Marinated Beef Ribs

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Egg-free Dairy-free Nut-free Chocolate Cake

thomsonj2025-11-28T19:32:40-05:006 November 2008|0 Comments

Egg-free Dairy-free Nut-free Chocolate Cake

300kcal

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Prep 10 minutes mins

Cook 35 minutes mins

Total 45 minutes mins

Servings 1

Ingredients

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• ▢ 1 1/2 cup all-purpose flour
• ▢ 1/2 teaspoon Salt
• ▢ 1 cup sugar
• ▢ 1/4 cup unsweetened cocoa powder
• ▢ 1 teaspoon baking soda
• ▢ 5 tablespoon vegetable oil (I use extra light olive oil)
• ▢ 1 tablespoon white vinegar
• ▢ 1 teaspoon vanilla extract
• ▢ 1 cup cold water
• ▢ 1/2 cup semi-sweet chocolate chips

Method

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1. Pre-heat oven to 350 and grease an 8×8 pan.
2. In a large bowl, mix your dry ingredients.
3. Add the oil, vanilla and vinegar and mix just until thoroughly moistened.
4. Pour in cold water, and stir until smooth.
5. Stir in the chocolate chips and pour into prepared pan.
6. Bake for 30 – 35 minutes, until toothpick inserted in center comes out clean.

Nutrition

Calories300kcal

Notes

When our (now adult) Daughter was less than a year old, we thought she might have been allergic to eggs. So, when her Birthday rolled around, we went hunting for an egg-free cake and stumbled across this recipe.

It is so moist and, well, delicious, that we made it for all the kids’ cakes for Birthdays or just cupcakes. People always loved them and asked for the recipe.

Makes 12 cupcakes

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