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Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 9 people
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Difficulty level: 1 out of 4
8 Ingredients
Number of servings
9
- 1/3 cup extra virgin olive oil
- 1teaspoons vanilla extract
- 2 cup self-raising flour
- 1/4 cup cocoa powder
- 1 1/2 cup caster sugar
- 2tablespoons icing sugar (for dusting)
- 125grams raspberries
- 1 cup dairy-free coconut yoghurt
Nutrition per serving
1620kJ / 389Cal
1620 Kilojoules or 389 Calories
19% of daily energy intake*
Protein
3.9grams
Fat
12.2grams
Carbs
63.9grams
Sugars
41.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This easy chocolate cake is truly magical as it's made without butter, eggs or milk. The secret to this vegan chocolate cake? Water!
Method
Step 1 of 3
Preheat oven to 180°C/160°C fan-forced. Grease a 20cm (5cm deep) square cake pan and line base and sides with baking paper.
Step 2 of 3
Whisk 1 1/4 cups water, oil and vanilla in a large jug.
Step 3 of 3
Sift flour and cocoa into a large bowl. Whisk in caster sugar. Slowly pour in oil mixture and gently whisk to combine. Pour into pan and bake for 40 minutes or until a skewer inserted into centre of cake comes out clean. Cool in pan for 5 minutes, then transfer to a serving platter. Sprinkle with icing sugar and serve with raspberries and yoghurt.
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