• Rachel Patterson

Chocolate Cake - egg & butter free



No eggs, no butter and it can be made vegan if you wish.


Lots of things missing from the ingredients but not the taste! This chocolate cake is totally soft and squishy, like eating chocolate clouds...


It is also super simple to make.


200g/7 oz plain/all purpose flour

200g/7 oz sugar

75g/2.6 oz cocoa powder

4 teaspoons baking powder

450ml/15.8 fl oz milk (diary or plant)

2 1/2 tablespoons vegetable oil

1 teaspoon vanilla extract


Preheat the oven to 170C/322F/Gas 3.


Mix together the flour, sugar, sifted cocoa powder (do sift the cocoa powder otherwise you will get lumps) and baking powder in a large bowl.

In a separate bowl whisk together the milk, oil and vanilla.

Then combine the wet ingredients into the dry and stir until just combined, don't over mix.

Pour the batter into a greased and floured 8" (22cm) cake tin.


Bake for 40-45 minutes.




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