EGG-FREE Chocolate Cake

I was recently asked to make an egg-free chocolate cake, which can sometimes be a difficult task. I surfed the internet trying to find a recipe that left me with a moist chocolate cake, and eventually I found one! There are a million and one recipes out there, but not all of them will always work first time, but this one served me well, and it tasted delicious! You couldn't even tell it was missing eggs!

Ingredients
280 grams plain flour
300 grams caster sugar
60 grams cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp salt
240 ml milk
240 ml water
120 ml vegetable oil
2 tbsp. vinegar
1 tsp vanilla extract

Method
Preheat your oven to 180C.
Grease and line two 7 inch round cake tins.
In a large bowl, combine the dry ingredients (flour, sugar, baking powder, baking soda, cocoa and salt.)
Add the wet ingredients (water  milk, oil, vanilla and vinegar).
Whisk until smooth.
Immediately divide the mix between your two tins and bake for 25 to 35 minutes until the top springs back when touched and a toothpick inserted in centre comes out clean.
Cool in the tins for 5 minutes and then gently turn out and cool completely on wire rack.

You can pretty much use whatever frosting you'd like for the filling, however I'd definitely recommend a good old vanilla buttercream!

Ingredients
300g icing sugar, sieved
150g butter, at room temperature
1tsp vanilla essence

Method
Beat together the icing sugar and butter until well combined and smooth, and then add the vanilla essence and beat well. 
Put one cake onto a cake board or serving plate and spoon the frosting onto the sponge. Spread out evenly across the cake and then top with the second layer. Dust with a little icing sugar to finish!

Voila! How simple! And perfect for either meeting those dietary requirements, or even if you have just forgotten to buy eggs!

Happy baking,
Charley x 



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