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The Best chocolate cake

Finally! A deliciously rich chocolate cake that’s completely dairy free. That’s right! No butter, no milk, NO PROBLEM.




Honestly, I think this cake competes with every cake with butter. It has a nice crumb and a very moist middle. And it fits perfectly with the ganache of dark chocolate.

And the best part of this cake? It's a bowl. You only need a bowl and a spoon, and the cake is ready for the oven. I don't know how you feel, but I'm very happy about recipes that are simple AND tasty. And this is certainly one of them!

INGREDIENTS

  • 175 grams (1 and 1/4 cup) plain flour
  • 60 grams (3/4 cup) cocoa powder
  • 2 teaspoons baking powder
  • 90 grams (1/2 cup) brown sugar
  • 45 grams (1/4 cup) caster sugar
  • 2 large eggs
  • 120 ml (1/2 cup) Original Almond Breeze Almond Milk
  • 120 ml (1/2 cup) olive oil
  • 1 teaspoon vanilla extract
  • 60 ml (1/4 cup) hot water

Chocolate ganache


  • 150 grams (1 cup) dairy free dark chocolate
  • 1 tablespoon olive oil*















INSTRUCTIONS

  1. Preheat the oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch cake tin with baking paper.
  2. In a large mixing bowl, sift the flour, cocoa powder and baking powder. Add the sugars and stir to combine.
  3. Make a well in the middle of the dry ingredients. Add the eggs, almond milk, olive oil and vanilla and gently fold. Pour in the hot water and stir until a smooth chocolate batter forms.
  4. Bake in the oven for approximately 30 minutes or until a skewer inserted in the middle comes out clean. Transfer to a wire rack to cool completely.
  5. To make the ganache, add the chocolate and olive oil to a small bowl. Heat in the microwave, stirring every 20 seconds, until melted. Leave to stand for 15 minutes. Pour ganache all over cake.

Note

PREP: 40 minutes
COOK: 30 minutes
TOTAL: 1 hour 10 minutes