dairy free egg free
There are a few dairy and egg free chocolate cake versions around but I think the vegans do it best.
Forget the creaming of your Nuttelex and sugar and faffing about with egg replacers. If you google vegan chocolate cake, this version comes up time and again....and for good reason. It is dense, moist, not too crumbly, and also works brilliantly as a base for decorated cakes. I've increased the cocoa content to make it even more chocolatey.
Incredibly, the magical thing manages to improve each day, with the chocolate intensifying. It's a wonder!
150g plain flour
200g caster sugar
50g cocoa powder
1/4 tsp salt
1 tsp soda bicarbonate
225ml rice or soy milk
50ml vegetable oil
1 tbsp white vinegar
1 tbsp vanilla extract
Preheat oven to 180 C. Grease a 20cm round tin and line with baking paper
Sift together in a large bowl the flour, sugar, soda bicarb, cocoa and salt. In a separate bowl, mix together the milk, oil, vinegar, vanilla and add to the dry ingredients, mixing well until smooth.
Bake in the oven for about 40 minutes, until risen and firm to touch. Cool in tins for 10 minutes then turn onto a wire rack. Remove baking paper and let cool completely.
nb. the cake in the picture is a double layer sandwiched with chocolate icing, so double the recipe for two layers.
