Monday, 13 April 2015

No Milk, No Butter and No Eggs...CAKE!

Hi everyone,

Yep, I made a cake with no milk, no butter and no eggs...and it was YUM!



It didn't turn out perfectly, its bottom fell off...but I think that was my silicone bakeware's fault - I hate it it always ruins my cakes - so next time I'm going to use a tin...

Samantha did suggest on IG that maybe I needed to let the cake fully cool before removing it from the bakeware...maybe that was my problem?  I'm always in such a hurry to eat the cake I always take them out of the bakeware early ;)



But once put on a pretty plate and sprinkled with icing sugar you cant tell it has no bottom ;)



The cake was YUM too!  It was light and airy and I will be making it again - its a great recipe to keep in mind for kids parties too with all the food allergies and intolerances that are around these days.

So you want to make your own?


Ingredients:

·  1 and 1/2 cups plain flour
·  1 and 1/4 cup sugar
·  3 tablespoons cacao powder
·  1 teaspoon bi-cab soda
·  1/2 teaspoon salt
·  5 tablespoons canola oil
·  1 tablespoons extra virgin olive oil
·  1 tablespoon white vinegar
·  1 teaspoon vanilla essence
·  1 cup cold water
·  Icing sugar


Directions:
  1. In a bowl, combine the flour, sugar, cacao, bi-cab soda and salt. Combine well.  Make a well in the dry ingredients. Pour in the 2 types of oil, vinegar and vanilla essence into the well. Begin to stir gently, then slowly pour in the water as you stir. Continue to add the water slowly until all water has been added, then stir until thoroughly combined (the cake batter will be thin-ish).
  2. Pour into a greased baking dish. Bake at 180° (fan forced) for 30 minutes. Allow the cake to cool then dust with icing sugar.

Serves: 10-12 (depending on how big/small you cut the pieces)
Total time: 10min prep, 30min baking, plus cooling time.

Happy baking!
Emma
For My Little Monster

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