Name: Egg-free chocolate cake
Prep time: 30 min
Cook time: 50 min
Total time: 80 min
Yield: serving
Cuisine: Ingredients
Ingredients: 750 ml flour; 170 ml cocoa powder; 10 ml Bicarbonate of soda; 500 ml white sugar; 250 ml sunflower oil; 20 ml vanilla essence; 20 ml vinegar white; 100 ml butter soft; 500 ml icing sugar sifted; 30 ml cocoa powder; chocolate malt balls

Recipe Disclaimer

Tap for method

Ingredients (11)

750 ml	flour
170 ml	cocoa powder
10 ml	Bicarbonate of soda
500 ml	white sugar
250 ml	sunflower oil
20 ml	vanilla — essence
20 ml	vinegar — white

ICING:

100 ml	butter — soft
500 ml	icing sugar — sifted
30 ml	cocoa powder
	chocolate — malt balls

Tap for ingredients

Method:

Oven temperature: 180°C

Sift the dry ingredients together with 5ml salt in a mixing bowl.
Mix the oil, vanilla and 500ml cold water in a separate bowl. Add the wet ingredients to the dry ingredients and mix well. Then add the white vinegar and mix well again.
Immediately pour the mixture into an ungreased 20cm cake tin and bake in a preheated oven for 50 minutes or until a cake tester comes out clean. Leave to cool.

Icing
Beat the butter until soft and stir in the icing sugar. Mix the cocoa powder with 20ml hot water, then add to the icing. Beat well. Spread the cooled cake with the chocolate icing and top with the crushed chocolate malt balls.

Makes: 1 x 20cm cake

Words and image: Ideas magazine

To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.