Love chocolate cake? So do we! We wanted to create a recipe that was quick and easy to prepare and used minimal equipment.
This cake is light and fluffy and not overly rich. You can intensify the chocolate flavour by topping it with your favourite chocolate icing.
What is the secret to a light and fluffy cake, you ask? Make it in your blender!
All you need is a few simple ingredients and a high speed blender (the MOD Blend Pro is perfect for this) and in a matter of minutes you have a chocolate cake that is ready for the oven.
Choose a plant based milk to keep this recipe dairy-free. We used almond milk, but cashew, oat or soy would work well too.
Easy Dairy-Free Chocolate Cake | MOD Appliances
225g caster sugar
225g (1 cup) milk of choice, at room temperature
110g (1/2 cup) mellow olive oil
2 eggs, at room temperature
1 tsp vanilla extract
275g (2 cups) all-purpose flour
65g (3/4 cup) good quality cocoa powder
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup recently boiled water or hot coffee
Preheat your oven to 180C. Grease and line a round cake tin;
Add the sugar, milk, oil, eggs and vanilla to your blender jug and blend on low until combined;
Add in flour, cocoa powder, baking powder, baking soda and salt;
Blend slowly until just combined. Scrape down the sides of the jug with a spatula.
Pour batter into prepared cake tin and place in oven for 50 minutes - 1 hour, checking at 50 minutes. Check it is cooked by inserting a skewer into the middle and if it comes out clean then it is cooked through;
Allow the cake to cool in tin for 10 minutes before transferring to a cooling rack.
Dust with icing sugar or whip up your favourite icing.
This cake freezes well. Just slice up and freeze individual slices so you can enjoy cake throughout the coming weeks.