Egg-free chocolate cake

Recipe from: 19 August 2015
recipes, chocolate, cake

Ingredients 12
Servings
Time 00:30
  • 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
    white vinegar
  • ICING:
  • 100
    ml
    soft butter
  • 500
    ml
    icing sugar, sifted
  • 30
    ml
    cocoa powder
  • chocolate malt balls, crushed, to decorate
 

Method

45 min - 50 min
 
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

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Read more on: chocolate  |  cake  |  recipes
 

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