Gone are the days of popping out to get the odd thing from the shops. Getting out of the house has become more of a military operation these days as it’s not just me to get out of the house. I can’t believe how many extra bits and bobs you need to take with you when you have a small baby in tow! I felt the need to bake but there were no eggs in the house. This is a very rare occurrence in our house; there’s always a box of eggs ready to create something but, as I said, things have cha
I don't think I've ever cooked an eggless cake before so I decided to search through my cookbooks for some inspiration. Aaaaah, it appears that none of the chefs have ever baked a cake using a recipe that doesn't involve eggs! So I searched the internet and found loads of recipes - most of them involving raw cookie dough for eating with ice-cream (why didn't I find this recipe when I was pregnant!) .
Success came in the shape of this recipe from allrecipes which used the reaction between vinegar and bicarbonate of soda to provide the lift to make the cakes rise.
You will need:
200g plain flour,
200g caster sugar,
30g cocoa powder,
1 teaspoon bicarbonate of soda,
half a teaspoon of salt,
5 tablespoons vegetable oil,
1 teaspoon vanilla extract,
1 teaspoon distilled white vinegar,
Preheat the oven to 180°C and line a muffin tin with paper cases. Mix together all the dry ingredients and then add the wet ingredients. Whisk together until smooth. Pour into the prepared paper cases and bake for 18 minutes. The cakes with spring back when you press them gently with your finger when they're cooked.
They're deliciously squishy inside! I have to say this is possibly my favourite chocolate cake recipe.... for the moment!