The first time I made this was when I was in paid work and I baked one for a sweet young colleague's last day. She had dairy allergy which sent me off in search of a suitable cake recipe. Recently I found myself without any eggs and wanting to bake. I came across this recipe in my folder and decided to make this cake up again.
3 cups SR flour
2/3 cups of Cocoa
2 cups caster sugar
1 tsp salt
2 cups water
2/3 cup oil ( Canola, olive, ...)
1 tsp vanilla essence
2 tablespoons lemon juice.
I used whole meal flour and vegetable oil , I have made it with olive oil and the recipe calls for canola oil. I think you could really try it with whatever you have on hand.
Combine all the dry ingredients in a bowl, add all the liquid ingredients mix until all well combined ( use a spoon for a mud cake like texture). Bake in a preheated oven at 180 deg for 45 - 55 minutes. Use a skewer to test if its cooked through
This makes one large round cake or two decent sized cakes in loaf tins.
Photos taken just prior to a lovely morning tea in the sun today. I shared the cake with my son and a Magpie came up to polish off the crumbs we dropped.
It always seems to be that when I crave cake and want to bake one I am out of eggs or milk so this cake is perfect for those times. xReplyDelete