Free-from chocolate cake
Perfect with a cup of tea, this chocolate cake uses vinegar as a substitute for eggs
SERVES
6
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
40
MINUTES
Ingredients
300mls of oat milk
1 tbsp cider vinegar
180g golden caster sugar
1 tsp bread soda, sieved
5 tbsp cocoa powder
300g self raising flour, sieved
2 tsp vanilla extract
100g of dairy free chocolate, broken into small even pieces
To decorate:
120mls oat cream
180g of dairy free dark chocolate, broken into small even pieces
Method
Preheat your oven to 180°C and line an 8-inch round cake tin with parchment. I use either a loose-base or spring-form tin.
Stir your vinegar into the milk and allow it to sit for about fifteen minutes until it separates.
Gently mix the sugar, bread soda, cocoa powder, flour and vanilla together. Add in the milk mixture and combine it well. Stir in the chocolate chips.
Scoop your mixture into your prepared tin and bake for about 40 minutes or until a skewer comes out clean. Once cool enough to handle place onto a wire rack to cool completely.
To make the ganache heat the cream but do not boil, whisk in the chocolate chips until smooth. Allow to cool to room temperature and spread over the cold cake.
