Chocolate Cake - Wheat and Dairy Free

Baking

7 Feb

Written By Kate Brocklehurst

wheat and dairy free chocolate cake made with rapeseed oil

Ingredients

150ml Brock & Morten Rapeseed Oil, plus extra for greasing

50g cocoa powder, sieved

125ml boiling water

2 tsp vanilla extract

150g ground almonds (125g plain flour if not gluten free)

1/2 tsp bicarbonate of soda

3 eggs

200g caster sugar

pinch of salt

Hazelnuts and Nutella for decoration

Method

Preheat the oven to 170c and grease a 23cm/9in cake tin with some oil and line with parchment paper.

Sieve the cocoa powder into a bowl and whisk in the boiling water until you have a smooth paste. Then whisk in the vanilla extract and leave to cool.

In a separate bowl, combine the almonds (or flour) with the bicarbonate of soda and a pinch of salt.

In another bowl beat the sugar, rapeseed oil and eggs together for about 3 minutes. Turn the speed down and pour in the cocoa mixture, beating as you go, then add the almond(flour) mixture in the same way.

Pour the mixture into the cake tin and bake for 40-45 minutes or until a skewer comes out mainly clean but with a few sticky crumbs on. (Edges set, centre slightly damp)

Leave to cool for 10 minutes on a wire rack then ease out of the tin.

We like to add Nutella to the top then sprinkle with hazelnuts.