This egg-free cake tastes simply divine. Made with scrumptious cocoa and vanilla flavouring, it uses whipped buttercream and is the perfect recipe for those who might have an egg allergy. It’s simple to make and can be used in all sorts of ways. You can fill it and top it with whipped cream and summer fruits or fill it with black cherry jam and buttercream. For an easy chocolate filling, use a jar of chocolate spread. To make small cakes spoon the mixture into cupcake cases and bake for about 20 mins until just firm to the touch. Decorate with a swirl of icing and some cake decoration sprinkles, icing flowers, chopped Flake or mini chocolate eggs for Easter.
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- 275g self-raising flour
- 175g caster sugar
- 3tbsp cocoa powder
- 1tsp bicarbonate of soda
- 300ml milk
- 150ml vegetable oil
- 3tbsp golden syrup
- 1/2tsp vanilla extract
- Whipped cream or buttercream and fresh fruit or jam to fill and decorate
Preheat the oven to 180°C/350°F/Fan 160°C/Gas Mark 4. Grease two 18cm sandwich tins and line the bases with greased baking paper. Sift the flour, sugar, cocoa powder, bicarbonate of soda and a pinch of salt into a bowl and make a well in the centre.
Pour the milk, oil, syrup and vanilla into the well and whisk together, using an electric whisk or balloon whisk, until smooth.
Divide the mixture evenly between the tins and bake for 25-30 mins until risen and springy to the touch. Cool in the tins for 2 mins then turn out and cool on a wire rack. Fill and top with whipped cream or buttercream, and fresh fruit or jam.
Top tip for making Egg-free cake
This cake keeps well for a couple of days in an airtight container or can be frozen before adding the filling and topping.