This cake is egg free, dairy free, nut free and low gluten, provided you use whole wheat flour. I found the base recipe when we were running short on eggs and I needed to make a chocolate cake that didn't use them. The result was so good that it has become the only recipe we use for chocolate cake in our house, eggs or no eggs. It also makes great cupcakes.
Ingredients
3 cups fresh whole wheat flour 2 cup raw sugar
2 tspn baking soda 2 tspn salt
2/3 cup cocoa 1 cup olive oil
2 cup water a few drops vanilla extract
2 tbsp vinegar
1. Mix all ingredients together until moist and well blended.
2. Pour into a buttered and floured cake pan and bake for 20-25 minutes at 180 degrees. Top with Chocolate Fudge Icing.
Chocolate Fudge Icing
Ingredients
1 cup ground raw sugar 1 tbsp cocoa
4 tbsp butter 4 tbsp milk
1. Heat all ingredients in a saucepan. Stir and boil for 1 full minute.
2. Remove from heat and add 1 tspn vanilla extract.
3. Sit saucepan in cold water (or ice), stirring until icing reaches desired consistency.
4. Spread on cake.
*Note: If icing is spread onto a cold or frozen cake it will set faster.
P.s If you are a chocolate lover like myself why not try my other favourite chocoholic recipe Chocolate Self-sourcing Pudding!
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P.s If you are a chocolate lover like myself why not try my other favourite chocoholic recipe Chocolate Self-sourcing Pudding!
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