Eggless triple chocolate cake

Prep: 20 mins, Cooking: 40 mins
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A tried and tested recipe for egg-free indulgence.

By Food24 May 26 2015
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Ingredients (16)

500 ml flour — cake
100 ml cocoa powder
5 ml cinnamon — ground
5 ml Baking powder
5 ml Bicarbonate of soda
300 ml caster sugar — brown
60 ml flax seeds — ground
125 ml oil
30 ml vinegar — apple cider
200 ml milk
150 ml water
100 ml milk
50 ml cocoa powder
50 ml chocolate — drinking powder
25 ml butter
150 ml dark chocolate
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Preheat oven to 180°C.

Sift flour, cocoa, cinnamon, baking powder and bicarbonate soda into a large mixing bowl.
To the above, add the castor sugar and ground flax seeds and mix well.
In a mixing jug, using a whisk, mix the oil, cider vinegar, milk and water.
Very gradually add the liquid mixture to the dry ingredients and fold in thoroughly.
Using a wooden spoon beat/mix well for a minute or two.
Pour into a prepared baking tin the size of regular oven trays, tap on all sides so the mixture is well distributed.
Bake in a preheated oven for about 35-40minutes or when a skewer inserted in comes out clean.
Remove from oven and allow to cool before turning onto a cooling rack.


Heat the milk in a sauce pan and then add the cocoa, sugar and butter, allow the butter to melt.
Then add in the chocolate (broken into pieces) and remove from heat, and still till all of the chocolate is melted.
Allow to cool for a bit and then using a tooth pick prick the cake all over so that the sauce can seep in.
Using a spoon, pour the sauce over the cake ensuring that it is absorbed into the cake.
Allow this to dry a bit before grating some milky bar over the cake.
Then cut into cubes and serve on its own, with a dollop of ice-cream or some whipped cream.

Recipe reprinted with permission of Healthy Vegetarian Foods. To see more recipes, please click here.
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