Invariably my teenage son and his friends arrive in my kitchen, just as I’m taking a cake or cupcakes out of the oven! They are of course ‘starving’ and simply have to cake…however sometimes I feel very mean, as one of my son’s friends is allergic to eggs – a dry biscuit is not quite the same as a freshly baked cake!!! So when I stumbled across a vegan chocolate cake recipe in a South African recipe book, I thought I simply had to experiment on the boys!! It was a huge hit with everyone, including my son’s egg allergic friend, who had never tasted anything like it!
Baking using egg-less and dairy free recipes is becoming ever more important.
The team at Lindy’s Cakes were the next tasters. They couldn’t believe the cake didn’t have eggs in it and were very impressed! I have since experimented a few more times with this recipe, baking it as cupcakes, mini cakes and as a large cake and must say that everytime it works a treat!!!
Yummy Vegan Chocolate cake
Makes: 36 cupcakes or 1 x 23cm (9in) cake
420g plain flour
400g muscovado/ dark brown sugar
6Tbsp cocoa powder
2 tsp bicarbonate of soda
200ml sunflower oil
2 Tbsp balsamic vinegar
2 tsp vanilla essence
Preheat oven to 180°C
- Sift flour, sugar, cocoa powder and bicarbonate of soda into a bowl and stir together
- Make a well in the centre and add the remaining ingredients.
- Mix until just combined.
- Pour the batter into cupcake cakes or a greased and lined tin
- Bake – 20 mins for cupcakes or 1 hour for cake
As you can see the cake is very easy to bake – it’s also moist and delicious so why not give it a try! No one will even know it contains no eggs.
In case you are wondering, this tried and tested recipe also appears in my ‘Mini cakes academy‘ book, along with a chart for different mini cake sizes.