Emma’s Eggless Chocolate Cake

Thank you all for the fantastic recipes that have flooded in. By far the most popular is for eggless chocolate cake with several variations. After trying a few recipes the family and I agreed on this one as the winner. Congratulations Emma Nixon – a gift pack is on the way to you.

What I liked the most about this cake is the perfect texture, flavour and the comprehensive recipe.

It can easily be made into a plant-based cake by substituting the milk for nut milk and the butter for a plant-based spread. Emma also provided an option to make a Black Forest Gateau, and it can easily be made gluten free by changing the choice of flour.

I made it both with dairy and butter and also with almond milk and Olivani, both were delicious, especially with a dollop of WaHiki Vanilla Coconut Ice Cream on the side.

Emma’s Eggless Chocolate Cake

1 1/2 cups high grade flour

3/4 cup sugar

2 heaped tablespoons cocoa (I put in 3 tablespoons not heaped)

1 teaspoon baking powder

1 teaspoon Wendyl’s Green Goddess Baking Soda

1 tablespoon golden syrup

100g butter

1 cup milk

First pre-heat the oven to 180 degrees celsius.

Sift together in a large bowl with high sides the flour, cocoa and baking powder. Add the sugar and golden syrup and mix to combine. Make a well in the center.

Next in a small saucepan on the stove (or in a pyrex jug in the microwave) melt the butter and 1/2 cup of milk, pour into the dry mix and stir. Again heat in a small saucepan the other 1/2 cup of milk until warm and dissolve the baking soda in it. This will foam up but shouldn’t over flow.

Again add to the dry ingredients and mix well, I used a cake mixer to do this. You’ll have quite a sloppy mixture so don’t be alarmed. Pour into a greased and floured circular tin.

Bake at 180 for 25 – 30 minutes – a skewer inserted in it should come out clean.

To make a Black Forest Gateau double the quantities and bake in two circular tins. Make a chocolate ganache as the filing with cherries on top.



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