Eggless Chocolate Cake
85g / 3oz butter or dairy free margarine
2tbsp golden syrup
1 tbsp vanilla extract
300g / 10oz self raising flour
100g/4oz caster sugar
25g/1oz cocoa powder
1 tsp bicarbonate of soda
For the chocolate glaze:
100g/40z dark chocolate - broken into pieces (dairy free)
3tbsp golden syrup
1) heat oven to 160c / fan assisted 140c / gas mark 3.
2) grease and line a 20cm round cake tin.
3) tip the butter, syrup, vanilla into a heatproof jug and pour 300ml of boiling water over it. Briefly whisk with a fork to combine.
4) sift flour, sugar, cocoa, and bicarbonate of soda into a bowl and then tip the butter mix on top. Stir till you form a smooth, lump-free batter.
5) scrape mixture into the prepared tin and bake for 50-55 minutes until its well-risen and springy to touch.
6) Allow to cool in tin for 15minutes before turning out onto a wire rack to cool completely.
7) Make the glaze by putting the chocolate and syrup into a small glass bowl, with 3tbsp water, and microwave on 30seconds High, until melted and smooth. Alternatively, you could melt put the chocolate and syrup in a bowl over a pan of simmering water. Let the mixture cool and then pour over your cake!
8) Serve and enjoy!
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The parentsown "Free From" supermarket: helping you find foods that are suitable for people with allergies and intolerances.
this cake is delicious and my we love it! easy to make. if u don't use the glaze then u may prefer to add a little extra sugar in the cake mix to sweeten it if you have sweet tooth. i tried making it sandwich style too and used a chocolate icing (icing sugar, dairy free margarine and cocoa powder) in the middle.
I tried making it as a muffin and it came out ok, but need a lot more sugar for my taste another 100g of sugar- aside that it was fluffy (although not a high riser) and moist. x