This recipe is ideal if you need to cater for egg or dairy allergies or a vegan diet. It is so quick and easy and results in a soft cake that keeps well.
You can also use this recipe to make mini muffins for lunch boxes. The cake is dairy free too, so we’ve got two topping ideas: one with dairy, one without.
This recipe comes from the October/November issue of NADIA magazine.
- self-raising flour 3 cups
- coconut sugar 1½ cups (or brown or caster sugar)
- cocoa ⅓ cup
- baking soda 1 good teaspoon
- water 2 cups
- vanilla extract 2 teaspoons
- apple cider vinegar 1 tablespoon
- neutral oil ¾ cup
- icing sugar, fresh fruit and marshmallows (use vegan marshmallows if necessary)
- dark chocolate 200 grams
- plain yoghurt ¾ cup
- Preheat the oven to 180°C and line a 23cm square cake tin or similar.
- Combine the flour, coconut sugar, cocoa, baking soda and a pinch of salt in a large bowl and whisk well.
- In a separate bowl whisk together the water, vanilla, vinegar and oil, then pour the liquid ingredients into the dry and whisk until smooth and dark.
- Pour mixture into the lined cake tin and bake for about 30-35 minutes or until a skewer inserted into the middle comes out clean. Allow to cool before icing.
- Either serve dusted with icing sugar and decorated with fresh fruit and marshmallows or make a fluffy (but not dairy free) chocolate icing. Melt dark chocolate in the microwave for 30 seconds at a time, stirring in between, until smooth (or use a double boiler).
- Cool to room temperature then whisk in enough yoghurt for desired consistency. Ice cake and decorate with toppings of your choice.