Today I am going to show you a recipe for a Egg Free Chocolate Cake
Ingredients
1 1/2 cups standard flour
1 1/4 cups caster sugar
1/2 cup dark, good-quality baking cocoa
1 1/4 tsp baking soda
1/2 tsp salt
1/3 cup extra virgin olive oil
1 tbsp balsamic vinegar
3 tsp vanilla essence
1 1/2 cups water
Directions
Preheat the oven to 170c conventional bake.
Grease a 20cm cake tin and dust all over with cocoa (make sure the tin isn’t too big or the cake will be a little flat).
Sift the flour, sugar, cocoa, baking soda and salt into a large mixing bowl. Stir with a whisk to combine evenly. Make a large well in the centre.
Pour the olive oil, vinegar, vanilla and water into the well. Using the whisk, start in the middle and stir the mixture in a circular motion until the mixture is combined to a smooth batter – don’t worry if there a few small lumps, these will disappear in the oven.
Bake just below the centre of the oven for about 50 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Remove the cake from the oven.
If you’re going to serve it as a cake, let it cool in the tin for 10 minutes before turning it out onto a rack. You can either dust with icing sugar to serve or ice it
Chocolate icing Ingredients:
150g chopped dark chocolate
(50-60% cocoa solids – use dairy-free if needed)
125g butter (or dairy-free olive oil spread, or 150ml coconut cream)
2 tbsp olive oil, grape seed oil or rice bran oil
Directions:
Place the chopped chocolate and butter (or coconut cream) in heatproof bowl, then set over a saucepan of simmering water (don’t let the water touch the bowl).
Stir until melted, then remove the bowl from the saucepan stir in the oil.
Leave to cool at room temperature until it’s thick enough to spread on the cake. If you try and speed it up by putting it in the fridge, keep an eye on it as it will need stirring often.
DO NOT ADD ICING TO CAKE UNTIL IT HAS COOLED
